DAP blended with urea is still very commonly sold under the LD Carlson brand labeled "Yeast Nutrient." I would hazard a guess that many LHBS outfits only stock LD Carlson Nutrient rather than straight DAP; even Northern Brewer/Midwest Supplies only stock LD Carlson Nutrient. Urea has been de-facto banned in winemaking the world over for 30 years now. I think it's criminal that they're still selling blends with urea.
Um my LD Carlson Yeast Nutrients says vitamin B and a few other actual ingredients. I looked online and indeed white powder packages marked with what you said. The stuff I have is yellow. Great now I need to go double check everything. However generally I under pitch it at start just to get things moving.
I bought a bag of general "yeast nutrient" from Northern Brewer, and from this video found out that it's DAP with urea. Been using it for a while in small amounts, but I'll probably dump it and pick up some fermaid o.
Great. I just purchased that exact brand, and it does have urea in the Amazon list of ingredients. Nobody in the comments had anything bad to say about it. About 8 months into this hobby, and this is the first I've heard this was an issue.
It takes true integrity to admit your own mistakes like this. I appreciate that you made this. It shows that we are ALL constantly learning and improving our brewing practices. ...even at the higher skill levels!
Please be kind in the comments after watching this video. We are stronger as a community when we work together to promote good brewing practices - and also SAFE brewing practices. No one is infallible. Cheers, and happy brewing!
@@dalebartlett4635 I've heard mixed things on 099. It is a pretty slow fermenting yeast and flavor wise I think it will be helpfull with some addition of flavors. I'm thinking chocolate nib/orange. From everything I have seen its not the best tasting. If you have time + space for it why not experiment!?
Very interesting last point - what would you recommend then for a cyser, QA23? I used 71B and loved the apple smell, and taste, but if I could get more taste with a different yeast that would be amazing. Please let me know!
Food allergies are an excellent reason why to put notes on your brews of what's in it. If it's going to kill you, don't drink it. The Irish: Whatever doesn't kill you makes you drunker.
OMG I was watching this in bed last night and the beginning of this video got my attention for sure, I was like great what channel have I been watching that is teaching me incorrectly. I waited and waited and then woke my girlfriend up by laughing. Glad you can recognize your mistakes and correct them!
What I appreciate about this video is the thing I hate about "education." Mistakes are part of learning anything, but schooling punishes mistakes constantly by emphasizing letter grades, test scores, and GPA. Students become afraid to experiment or to be wrong, which is completely backwards. You learn much more when you try new things, when you stretch yourself, when you risk making mistakes. Schooling shouldn't be about regurgitating information. Schooling should be more like homebrewing.
This is such a great video. People like myself tht are just getting into brewing are searching videos and not always do we look at the upload date or think that the information could change so much in just a short time. Thanks for the help.
For the step feeding honey, I accidentally made a sack mead and a sack wine by step feeding honey and sugar respectively into a blueberry mead or wine. I used D47 in them and because of my lack of understanding or brewing at the time I made a 21.5% mead and 20% wine
I just looked this up recently. The optimal temp range pectic enzymes is 113-131°F (according to wiki). Any temp above that will decrease the rate of enzyme action due to your denaturing the enzyme. Thus, as long as you didn't go too overboard, your cool must should have brought that tea down to a reasonable temperature. You might need to wait longer for the enzyme to work its magic.
M05 with right honey and fruits will get damn close to 19%. Strawberries, raspberries, and some reason blue berries my target is rocketed past. I started using it for apple recipes and this you can be rocket fuel results as well. It all ages well though. Started playing with yeast blending in traditionals for fun. Sounds like ill rotate out any 71B use though. As it ages that can cause issues.
It takes a lot of integrity to point out your own missteps. We all make mistakes. It's better to acknowledge and learn from them, than it is to blatantly ignore them and never get better. Also, I love that ending. Literally laughed out loud.
Hello sir. I have question. (At first I have to say I'm not good in English ) ..... man, in the country that I live, brewing equipments are so rare and if we find out stuffs, they are so expensive. Today I buy a conical fermenter. But it has about 100 litters capacity.. (the smallest conical fermenter) so my batch is around 25 -30 lits. As a result I have 75 lit air on my batch. I installed airlock. So did you think this volume of air makes problem for brewing. Thank you my friend 🙏
Pouring through a strainer was my biggest mistake, I did it for a long time. I started doing it by not knowing better, not sure if I got lucky or it's because the brews were high ABV but never had a disaster.
Respect for making something like this. Many brew channels definitely have a thing for being sanctimonious: their word is law and rarely question the stuff they parrot over and over.
awesome video!!! very cool to see you are learning from your own experiences, it’s a rare thing to see now in days or even be admitted. makes me wear my DTM merch with even more pride! 👍🏼
The wonder dog has little shoes!!! Honestly I think every channel should do a vid like this once a year or so to show their commitment to giving better information. Also, that info on 71B was completely unexpected. I didn’t know it would eat magic acid and wipe the apple flavor from a cyser. That’s crazy.
Great video! Appreciate pointing out mistakes - from start to finish - we've all made and have hopefully corrected over time to improve on practices with the end result being a better brew!
When im labeling my bottles i just round up ABV to the nearest integer. Too many variables with specific gravity to be certain, and slightly overestimating is better than slightly underestimating alcohol content.
Almost didn't watch this one. But you suppressed just about everyone with this one. And yes at times our mistakes have to be pointed out to us. But remember, not everyone learns from their mistakes and won't admin their wrong.
Random question, I am following TOSNA 2.0 for my Vikings Blod which has been brewing for two days and today is day two of the staggered nutrient schedule. It has been foaming out of the airlock since the night I put in Go Ferm and I don't want to keep having to sanitize and put in new airlocks. Any recommendations of how to avoid this in the future?
Used sucralose to backsweeten a cider. Was decent, but I only did it once as I'm trying to cut out everything remotely artificial and that definitely meets the standard I've set so no more
I made some apple wine.. One gallon fresh pressed, with all the apple bits.. with a cup of sugar, and one gram of 71b. It came out like 13% wine, no apple flavor. It was great. I didn't add food.
Erythritol is a bit risky. It's a newer sweetner and it has been shown to be absorbed into the bloodstream. It can increase chamces for clots increasing risk for heart attacks and strokes.
I'm not saying QA23 can't be amazing - just that I'd be more comfortable recommending a killer factor neutral yeast due to the predictability. Or even pitching your wine yeast 2-3 days after mixing up your must just to let the natural microbes shoot their shot. Lalvin's CY3079 is probably the perfect choice - killer factor neutral AND it enhances "honey, flowers and pineapple."
Thanks for the heads up about rubber bands on your racking hose. I've heard of using cheese cloth at the end of a siphon. Would some butcher's twine be a better choice?
Can I ask a question about pectic enzyme? It says on the label to apply it AFTER fermentation, but you (and I) often use it before/in primary fermentation. What do you think about that?
I always have troubles reading my hydrometer, because of my eyesight in combination with the slight layer of foam on the wort and beer. Recently I was kind of knocked after drinking a bottle of my IPA. Now I'm Belgian, our beers are usually a stronger than what is usual in the UK and the USA, according to my calculations the ABV of that batch should have been around 10%, but after drinking only one beer (33cl) I already felt the that the ABV must have been a lot higher than that.
Yeast question. I have been making a ginger "beer" at home that is super simple and good and I have only used bread yeast. I have been looking to step up to a better yeast. basic ingredients are ginger, cane sugar, lemon juice, honey. Am I best to run with a wine yeast or an ale yeast? I am planning on doing both but would love your pros and cons.
Great comment. If you don't make mistakes, then you are not making progress. People tend to think that the 2% is the norm, welcome to TV land, but reality is more like 99% frustration and 1% satisfaction. The perfectionist in me knows we are not ever truly satisfied. We know we don't know, which is frustrating.
I've heard step feeding yeast a lot and never really understood why it's better. Is there a reason why just dumping all the nutrients in at the beginning is bad (or not as good)? I figured yeast will get around to eating all the stuff eventually anyways right? Feel like I'm missing something haha
I've heard it put like this - you could eat all your veggies for the week on Sunday, and nothing but candy for the rest of the week. And, you'd probably be ok. But by the end of the six candy days you'd probably start feeling sort of sick. That's what happens when nutrient is frontloaded. The yeast are going for the easily accessible nitrogen first, then the sugars. So adding nutrient day by day forces them to eat a balanced diet.
I can’t believe I somehow missed this video! This is one of the reasons why I follow this channel. You’re honest, you don’t just share your successes bit also your mistakes, and when you find out you were wrong or misinformed, you come out and say it. We’re all human. Our knowledge evolves over time. Best practices from the past become not-so-good practices today (and in some rare occasions the opposite happens). Respect.😊
My first mead was a blueberry cherry with local elderberry flowers that I had picked myself and I used orange blossom honey for the initial ferment and wildflower honey to back sweeten after stabilizing and it was quite fantastic. I understand why you want to keep people on a very basic recipe for their first brew however I would not worry too much if the person has a natural ability for making alcoholic beverages.
Instead of milk solids, have you ever used cheese to clarify a mead? I watched a talk where they recommended using casein to clarify mead, but cheese is mostly casein so...
So another mentor in my Mead making has mentioned staggering the nutrients starting with day 0 then on day 2, day 4, and day6 if im correct. Do you agree or what days do you stagger yours on?
I do not stagger and tried it. I found slightly under pitch nutrients for batch size. Then 30 days, however if using not just honey know your already putting in nutrients. My work schedule made the step feed nutrients hard to keep up with. Plus having 5-8 going at a time.
Bad information is bad information. They have gone back and forth with each other in the past. It’s completely fine to call out bad information that is being passed to people as best practices.
Can you do a test where u split a 10 gal batch into 5 gal bottles and separate by 10 feet and..... Hear me out please. One is the good brew and one is the bad, put smiley face one one and mad face on other maybe even a mask then. Couple times a day you give love to the happy brew, say nice thing to it and praise it ect and then walk to the bad brew and yell and scream at it and pass nothing but negative energy towards it, call is bad words and just shame it into wanting to die...... Will they end up the same?
DAP blended with urea is still very commonly sold under the LD Carlson brand labeled "Yeast Nutrient." I would hazard a guess that many LHBS outfits only stock LD Carlson Nutrient rather than straight DAP; even Northern Brewer/Midwest Supplies only stock LD Carlson Nutrient.
Urea has been de-facto banned in winemaking the world over for 30 years now. I think it's criminal that they're still selling blends with urea.
Pinning this for clarification. Thanks friend!
I just got a bag of DAP with urea. Can’t recall which brand. It’ll probably take a while for old stock to cycle out.
Um my LD Carlson Yeast Nutrients says vitamin B and a few other actual ingredients. I looked online and indeed white powder packages marked with what you said. The stuff I have is yellow. Great now I need to go double check everything. However generally I under pitch it at start just to get things moving.
I bought a bag of general "yeast nutrient" from Northern Brewer, and from this video found out that it's DAP with urea. Been using it for a while in small amounts, but I'll probably dump it and pick up some fermaid o.
Great. I just purchased that exact brand, and it does have urea in the Amazon list of ingredients. Nobody in the comments had anything bad to say about it. About 8 months into this hobby, and this is the first I've heard this was an issue.
It takes true integrity to admit your own mistakes like this. I appreciate that you made this. It shows that we are ALL constantly learning and improving our brewing practices. ...even at the higher skill levels!
Please be kind in the comments after watching this video. We are stronger as a community when we work together to promote good brewing practices - and also SAFE brewing practices. No one is infallible. Cheers, and happy brewing!
Have you ever used White Labs WLP099 Yeast? I just got some in the hope that it'll be good for a braggot?
@@dalebartlett4635 I've heard mixed things on 099. It is a pretty slow fermenting yeast and flavor wise I think it will be helpfull with some addition of flavors. I'm thinking chocolate nib/orange. From everything I have seen its not the best tasting. If you have time + space for it why not experiment!?
I respect anyone who admits their mistakes. That is what experimenting is all about. But milk solids; what were you thinking?
Very interesting last point - what would you recommend then for a cyser, QA23? I used 71B and loved the apple smell, and taste, but if I could get more taste with a different yeast that would be amazing. Please let me know!
@@theastronomer5800 I have enjoyed D47 in every apple brew I've used it in. Many folks recommend Saison yeasts for cysers/ciders as well.
Great video!!!! Love the humility of calling yourself out, learning from your mistakes, and sharing your lessons with all of us!
Food allergies are an excellent reason why to put notes on your brews of what's in it.
If it's going to kill you, don't drink it.
The Irish: Whatever doesn't kill you makes you drunker.
Kudos to you for calling out your mistakes! The best way to learn is by mistakes and showing yours will only help us all.
Ha great video :) Always great to review practices and methods :)
I was half expecting 15 happy homestead mistakes :) :)
Never! You're killing it on your channel, friend. :)
OMG I was watching this in bed last night and the beginning of this video got my attention for sure, I was like great what channel have I been watching that is teaching me incorrectly. I waited and waited and then woke my girlfriend up by laughing. Glad you can recognize your mistakes and correct them!
What I appreciate about this video is the thing I hate about "education." Mistakes are part of learning anything, but schooling punishes mistakes constantly by emphasizing letter grades, test scores, and GPA. Students become afraid to experiment or to be wrong, which is completely backwards. You learn much more when you try new things, when you stretch yourself, when you risk making mistakes. Schooling shouldn't be about regurgitating information. Schooling should be more like homebrewing.
You have just shown how much you've grown and it shows how much of a better person you are by admiting your mistakes
I’m feeling proud father vibes!
And it didn't even take you a whole bottle to get through that... Fine Job . ;)
This is such a great video. People like myself tht are just getting into brewing are searching videos and not always do we look at the upload date or think that the information could change so much in just a short time. Thanks for the help.
For the step feeding honey, I accidentally made a sack mead and a sack wine by step feeding honey and sugar respectively into a blueberry mead or wine. I used D47 in them and because of my lack of understanding or brewing at the time I made a 21.5% mead and 20% wine
I just looked this up recently. The optimal temp range pectic enzymes is 113-131°F (according to wiki). Any temp above that will decrease the rate of enzyme action due to your denaturing the enzyme. Thus, as long as you didn't go too overboard, your cool must should have brought that tea down to a reasonable temperature. You might need to wait longer for the enzyme to work its magic.
But raisins are good nutrients right? Right?
Hey, I was the one that asked the question that led to number 15.
M05 with right honey and fruits will get damn close to 19%. Strawberries, raspberries, and some reason blue berries my target is rocketed past. I started using it for apple recipes and this you can be rocket fuel results as well. It all ages well though. Started playing with yeast blending in traditionals for fun. Sounds like ill rotate out any 71B use though. As it ages that can cause issues.
Why would we think "yeast is just yeast" when there are wine yeasts and beer yeasts?
It takes a lot of integrity to point out your own missteps. We all make mistakes. It's better to acknowledge and learn from them, than it is to blatantly ignore them and never get better.
Also, I love that ending. Literally laughed out loud.
Hello sir. I have question. (At first I have to say I'm not good in English ) ..... man, in the country that I live, brewing equipments are so rare and if we find out stuffs, they are so expensive. Today I buy a conical fermenter. But it has about 100 litters capacity.. (the smallest conical fermenter) so my batch is around 25 -30 lits. As a result I have 75 lit air on my batch. I installed airlock. So did you think this volume of air makes problem for brewing. Thank you my friend 🙏
I would be careful about it being open too long. And bottle directly from the fermenter. And you should be ok!
Pouring through a strainer was my biggest mistake, I did it for a long time. I started doing it by not knowing better, not sure if I got lucky or it's because the brews were high ABV but never had a disaster.
I find on higher abv brews a little oxygenation helps to smooth them out.
Respect for making something like this. Many brew channels definitely have a thing for being sanctimonious: their word is law and rarely question the stuff they parrot over and over.
This video is exactly why you're my favorite brewtuber. Keep it up, BC.
Yo, could you post this video again so that I can like it again please? Thanks
awesome video!!! very cool to see you are learning from your own experiences, it’s a rare thing to see now in days or even be admitted. makes me wear my DTM merch with even more pride! 👍🏼
The wonder dog has little shoes!!!
Honestly I think every channel should do a vid like this once a year or so to show their commitment to giving better information.
Also, that info on 71B was completely unexpected. I didn’t know it would eat magic acid and wipe the apple flavor from a cyser. That’s crazy.
Super cool to admit your mistakes!! Only people who are good at what they do, do that!! Thank you for sharing and helping me be a better brewer
Nothing wrong with correcting mistakes we make! Lord knows I've made a ton. Thanks for this video.
1 minute in and this is already my favorite video ever.
Speaking of mistakes, or possible mistakes, have you tried making mead using distillers yeast?
Thanks , Cheers ! 🐯🤠
Great video! Appreciate pointing out mistakes - from start to finish - we've all made and have hopefully corrected over time to improve on practices with the end result being a better brew!
When im labeling my bottles i just round up ABV to the nearest integer.
Too many variables with specific gravity to be certain, and slightly overestimating is better than slightly underestimating alcohol content.
Almost didn't watch this one. But you suppressed just about everyone with this one. And yes at times our mistakes have to be pointed out to us. But remember, not everyone learns from their mistakes and won't admin their wrong.
Very true, my friend!
It takes a lot of pride to admit ones mistakes no matter how big the person is.
I love your channel so much Thank-you for what you do ignore me sometimes when I make dumb comments while drinking my homebrew but I love what you do
Random question, I am following TOSNA 2.0 for my Vikings Blod which has been brewing for two days and today is day two of the staggered nutrient schedule. It has been foaming out of the airlock since the night I put in Go Ferm and I don't want to keep having to sanitize and put in new airlocks. Any recommendations of how to avoid this in the future?
You can rig up a blowoff tube by sticking some hose into your stopper/bung and running it down into a jar of sanitizer. Way less fuss this way!
We all learn from our mistakes and others. There is always room to learn more and update our practices. Great video
🤘🏼🐮🤣
Yes! Thank you!
Bonus mistake number 2:
Referring to Mead as a "brew"
Brewing only applies to malt beverages and the use of boiling steeping soaking or cooking
Used sucralose to backsweeten a cider. Was decent, but I only did it once as I'm trying to cut out everything remotely artificial and that definitely meets the standard I've set so no more
I made some apple wine.. One gallon fresh pressed, with all the apple bits.. with a cup of sugar, and one gram of 71b. It came out like 13% wine, no apple flavor. It was great. I didn't add food.
I liked you before but I like you so much more now! Willing to point out your mistakes and share what you have learned. Thank you!
Just bought Qa23 for a blueberry mead. Didn’t understand the killer yeast section. Is this a bad idea?
Ok so... can't you do it old school, leave the additives out... just a couple stems and un-ripened fruit?
As someone who is deathly allergic to cherries thank you for mentioning allergies…❤
Great video BC!
You are helping me become a far better mead and wine maker. Super great information. Thanks very much. Keep up the great work.
Erythritol is a bit risky. It's a newer sweetner and it has been shown to be absorbed into the bloodstream. It can increase chamces for clots increasing risk for heart attacks and strokes.
Just a question if you go back to old videos and update them with a warning or any info showing the info may be incorrect or need updating?
This video is how I know I can trust this channel as a newbie home brewer!
So what yeast would u recommend for your tepache recipe? I used QA23 , cinnamon infused honey & coconut extract & it turned out amazing.
I'm not saying QA23 can't be amazing - just that I'd be more comfortable recommending a killer factor neutral yeast due to the predictability. Or even pitching your wine yeast 2-3 days after mixing up your must just to let the natural microbes shoot their shot. Lalvin's CY3079 is probably the perfect choice - killer factor neutral AND it enhances "honey, flowers and pineapple."
I thought I heard that the thing that 71b does is ferment maltodextrin but I could be totally wrong as well
"how much alcohol is in this?" Enough for 3 to make you forget asking. ;)
What's the issue adding nutrient right away to your must? I've only ever done it that way and it's worked fine so far
Great to have some clarity and honesty, thank you.
Harold smiling about anaphylaxis makes me happy
New to watching u and the fact that you did this proves your character lol. I like yalls
The title instantly had me thinking this video was about Brewsy
Interesting video. I do more beer than wine cider but I love learning about yeast wrangling.
Gained a subscriber and respect bc of this video. Cheers.
Wow, you have made me a big fan, nicely done.!
Fantastic video, I rate this 16/16 for enjoyability
Thanks for the heads up about rubber bands on your racking hose. I've heard of using cheese cloth at the end of a siphon. Would some butcher's twine be a better choice?
Absolutely it would - and that’s exactly what I use.
Can I ask a question about pectic enzyme? It says on the label to apply it AFTER fermentation, but you (and I) often use it before/in primary fermentation. What do you think about that?
If you know you’re gonna need it, add in primary. Alcohol inhibits pectinase. So if you’re adding in secondary, double the recommended amount.
@@DointheMost I didn't know that. Thanks!
@20:15 you said doo doo.
I always have troubles reading my hydrometer, because of my eyesight in combination with the slight layer of foam on the wort and beer. Recently I was kind of knocked after drinking a bottle of my IPA. Now I'm Belgian, our beers are usually a stronger than what is usual in the UK and the USA, according to my calculations the ABV of that batch should have been around 10%, but after drinking only one beer (33cl) I already felt the that the ABV must have been a lot higher than that.
Get a digital hydrometer then. I use a Tilt Hydrometer for my fermentation. It has an app and can log to Google sheets or something like Brewfather.
Some wine yeasts can ferment maltose K1V can
You earned a subscriber with this video
Yeast question. I have been making a ginger "beer" at home that is super simple and good and I have only used bread yeast. I have been looking to step up to a better yeast. basic ingredients are ginger, cane sugar, lemon juice, honey.
Am I best to run with a wine yeast or an ale yeast? I am planning on doing both but would love your pros and cons.
Check out our ginger beers video on the channel! We make yeast recommendations. :)
@@DointheMost I suppose that is a great place to start... lol
Got it! 😝😉
You got a hard Root beer recipe?
Wooo blaand episode coming up! I've been coming up with a recipe myself, excited to see that video show up.
Great video hoss 🎉
Awesome video... as always BC!
Thank you so much for posting this. I’m a microbiologist and making mistakes in science is 98% of the job! Then learning from them!
Great comment. If you don't make mistakes, then you are not making progress. People tend to think that the 2% is the norm, welcome to TV land, but reality is more like 99% frustration and 1% satisfaction. The perfectionist in me knows we are not ever truly satisfied. We know we don't know, which is frustrating.
I've heard step feeding yeast a lot and never really understood why it's better. Is there a reason why just dumping all the nutrients in at the beginning is bad (or not as good)? I figured yeast will get around to eating all the stuff eventually anyways right? Feel like I'm missing something haha
I've heard it put like this - you could eat all your veggies for the week on Sunday, and nothing but candy for the rest of the week. And, you'd probably be ok. But by the end of the six candy days you'd probably start feeling sort of sick. That's what happens when nutrient is frontloaded. The yeast are going for the easily accessible nitrogen first, then the sugars. So adding nutrient day by day forces them to eat a balanced diet.
@@DointheMost Funny analogy :-) Makes plenty good sense. Thanks for that
thank you, always useful!
I can’t believe I somehow missed this video!
This is one of the reasons why I follow this channel. You’re honest, you don’t just share your successes bit also your mistakes, and when you find out you were wrong or misinformed, you come out and say it.
We’re all human. Our knowledge evolves over time. Best practices from the past become not-so-good practices today (and in some rare occasions the opposite happens).
Respect.😊
Are you from OK?
My first mead was a blueberry cherry with local elderberry flowers that I had picked myself and I used orange blossom honey for the initial ferment and wildflower honey to back sweeten after stabilizing and it was quite fantastic. I understand why you want to keep people on a very basic recipe for their first brew however I would not worry too much if the person has a natural ability for making alcoholic beverages.
Instead of milk solids, have you ever used cheese to clarify a mead? I watched a talk where they recommended using casein to clarify mead, but cheese is mostly casein so...
the best lesson is the knowledge you get of your last mistake.....
Just subscribed!
I’ve seen about ten videos so far.
I’m loving the content 😂❤
Mad respect for this channel - the content, personality, and integrity is outstanding. I used to watch other mead-making channels, but now I don’t.
I subbed!
Great video!
What an excellent video! cheers!
Thanks for this!
Subscribe because of this video good on ya.
I love the last 3 or 4!
Gangland, mead edition.
Boomer!
Sooner!
Man, this episode slayed me. Well done mang! YEET!
Who are y’all talking about?
My guess is you'll find out in 17 hours...
My guess is CS
@@StiefMunk probably really just RUclips blog homebrew stuff in general
@@jceddy113 Well from the video description it seems like it's just one channel. I lowkey hope it's 15 mistakes from DtM himself.
@@StiefMunk clickbait 😅
So another mentor in my Mead making has mentioned staggering the nutrients starting with
day 0 then on day 2, day 4, and day6 if im correct. Do you agree or what days do you stagger yours on?
I do not stagger and tried it. I found slightly under pitch nutrients for batch size. Then 30 days, however if using not just honey know your already putting in nutrients. My work schedule made the step feed nutrients hard to keep up with. Plus having 5-8 going at a time.
@@1014p I have since started using kveik strains and with them I only need to put in all the nuets then degas the mead on day 2 and done on day 3
still watchin.....
Really? If you are going to target another brewing channel it's really not a great look for you. Let all the flowers blossom.
Bad information is bad information. They have gone back and forth with each other in the past. It’s completely fine to call out bad information that is being passed to people as best practices.
He's not bashing bad channels, just misinformation. If you're not willing to learn from your own mistakes than you'll never get any better.
Lol it was himself the whole time
@@superty6666 Oh that's much better. I just can't stand YT beef.
@@jenzu_h8798 just watch the video 🤣
Can you do a test where u split a 10 gal batch into 5 gal bottles and separate by 10 feet and.....
Hear me out please.
One is the good brew and one is the bad, put smiley face one one and mad face on other maybe even a mask then.
Couple times a day you give love to the happy brew, say nice thing to it and praise it ect and then walk to the bad brew and yell and scream at it and pass nothing but negative energy towards it, call is bad words and just shame it into wanting to die......
Will they end up the same?