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Pitching Dry Ale Yeast

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Since you specifically mention ale yeast, you might want to check out ‘Brays One Month Mead’ (BOMM), I think you can find it here but he also has his own website Denard Brewing. The method uses Wyeast smack pack 1388 Belgian Strong Ale strain.
I think Bray is @loveofrose here, not sure how active he is.
Wyeast notes that this strain may stall around SG 1.030, and I have experienced that (with heat pad controlled temp 68 F). Wyeast suggest racking or stirring to get them going again but YMMV. Maybe Bray has some suggestions?
And @Squatchy I just found your bomm comment on this thread
https://gotmead.com/community/threads/mead-recipe.35057/post-290901
and wish I had seen it earlier!
 
Last edited:
milw said:
Since you specifically mention ale yeast, you might want to check out ‘Brays One Month Mead’ (BOMM), I think you can find it here but he also has his own website Denard Brewing. The method uses Wyeast smack pack 1388 Belgian Strong Ale strain.
I think Bray is @loveofrose here, not sure how active he is.
Wyeast notes that this strain may stall around SG 1.030, and I have experienced that (with heat pad controlled temp 68 F). Wyeast suggest racking or stirring to get them going again but YMMV. Maybe Bray has some suggestions?
And @Squatchy I just found your bomm comment on this thread
https://gotmead.com/community/threads/mead-recipe.35057/post-290901
and wish I had seen it earlier!
Click to expand...
Funny you should mention it - the BOMM is what got me started using ale yeast! I was hoping to hear from Bray but haven't had any luck so far.

I was able to get the ale yeast I had been having trouble with working, but in the past month after some experimentation I think my ale yeast short meads will be made exclusively with Kveik. For me, it's the only ale yeast that performs as well (faster, with temperature control) as the wine yeasts I've used.
 
MikeWNC said:
Funny you should mention it - the BOMM is what got me started using ale yeast! I was hoping to hear from Bray but haven't had any luck so far.

I was able to get the ale yeast I had been having trouble with working, but in the past month after some experimentation I think my ale yeast short meads will be made exclusively with Kveik. For me, it's the only ale yeast that performs as well (faster, with temperature control) as the wine yeasts I've used.
Click to expand...

I’m still active, but focus on my own resources now. I have. Mead Batch Builder over at https://www.omnimead.com that works on dry and liquid yeast. The protocol is complete and works for any yeast.


Sent from my iPhone using Tapatalk
 
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loveofrose said:
I’m still active, but focus on my own resources now. I have. Mead Batch Builder over at https://www.omnimead.com that works on dry and liquid yeast. The protocol is complete and works for any yeast.


Sent from my iPhone using Tapatalk
Click to expand...
Thanks for the info! For some reason I cannot get Chico to kick off properly with a 100F+ starter. I have absolutely no idea why. The only time I've had success is when I let the go-ferm drop to 85F. I had a similar issue with Lalbrew Abbaye, albeit not as dramatic.

Kveik is so far the only dry ale yeast that hasn't given me a hard time (and I love finishing fermentation and bentonite-level clearing in less than a week). I haven't tried smack packs due to unreliable shipping in our area.
 
milw said:
Since you specifically mention ale yeast, you might want to check out ‘Brays One Month Mead’ (BOMM), I think you can find it here but he also has his own website Denard Brewing. The method uses Wyeast smack pack 1388 Belgian Strong Ale strain.
I think Bray is @loveofrose here, not sure how active he is.
Wyeast notes that this strain may stall around SG 1.030, and I have experienced that (with heat pad controlled temp 68 F). Wyeast suggest racking or stirring to get them going again but YMMV. Maybe Bray has some suggestions?
And @Squatchy I just found your bomm comment on this thread
https://gotmead.com/community/threads/mead-recipe.35057/post-290901
and wish I had seen it earlier!
Click to expand...
I have been doing a lot of experiments recently with various strains. Since it is readily available, it's mostly been with Whitelab yeasts. I'm actually about to start about 5 one-gallon tests.
Recently (long story about why I did this) I did a 5 gallon acerglyn and a 7 gallon cyser, and also did a gallon test batch of simple BOMM style to be able to evaluate the flavor profile from one vial of WLP545 Belgian Strong Ale. I built four starters from the vial. The fourth was used by my son-in-law who said he wanted to play and I adapted a recipe he wanted to try for a sort of gin-flavored mead.
That yeast is a beast. It fermented fast thoroughly and surprisingly clean. The test batch, which was pitched last, is still working but the other three are being racked to secondary today.
I have another test going from WLP099 as sort of an accident. I was visiting my son and he had a batch going from it and I took a sample of the must home.
If anyone's interested I could post the results. I'm realistic on that not every yeast will work with mead, but I'm finding that more of them so than I would have thought.
 
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ckroyce124 said:
I have been doing a lot of experiments recently with various strains. Since it is readily available, it's mostly been with Whitelab yeasts. I'm actually about to start about 5 one-gallon tests.
Recently (long story about why I did this) I did a 5 gallon acerglyn and a 7 gallon cyser, and also did a gallon test batch of simple BOMM style to be able to evaluate the flavor profile from one vial of WLP545 Belgian Strong Ale. I built four starters from the vial. The fourth was used by my son-in-law who said he wanted to play and I adapted a recipe he wanted to try for a sort of gin-flavored mead.
That yeast is a beast. It fermented fast thoroughly and surprisingly clean. The test batch, which was pitched last, is still working but the other three are being racked to secondary today.
I have another test going from WLP099 as sort of an accident. I was visiting my son and he had a batch going from it and I took a sample of the must home.
If anyone's interested I could post the results. I'm realistic on that not every yeast will work with mead, but I'm finding that more of them so than I would have thought.
Click to expand...
I've only used dry yeasts, but I'm very interested. I prefer ale yeast flavor with short meads (which usually go into a keg and disappear in a couple of weeks).
 
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