Hello! So I'm preparing to make a small batch of Bomm (1.5 gallons). Few questions came to my mind that I can't seem to find answer by google research. I am going to attempt to do it following Tosna 2.0 protocol found on meadmakr calculator. Bomm calls for Wyeast 1388, but it is liquid yeast packet, how does that affect my GoFerm dosing? Do I cut the bag, discard inner packet and proceed with GoFerm as prescribed? What is nutrient requrement for this yeast? I am planning my OG to be around 1.120, hoping to get some residual sugars after primary fermentation, Is that too high? I also plan on doing entire primary fermentation in an open container without airlock (2 gallon beverage dispenser covered with a towel) anything I should watchout for? Thank you in advance for aswering!
Qestions about Wyeast 1388 and Tosna & advice on Bomm
- Thread starter BeerHog
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Have you checked out Bray (Mr. BOMM) Denard's website? He's documented a new staggered nutrient protocol using both Fermaid K and Fermaid O.
https://denardbrewing.com/blog/post/brays-one-month-mead/
https://denardbrewing.com/blog/post/brays-one-month-mead/
Thank you for the link. The problem is I have GoFerm and Fermaid O
WHilke you were on the Denard Brewing website, did you check out this?:
https://denardbrewing.com/blog/post/Liquid-yeast-SNA/
You might hold on for a while. Bray (aka "loveofrose") usually checks in, so will probably comment.
As for nutrient requirement of 1388. I'm not sure anyone knows, although the MeadMakr website states that it's a Medium requirement yeast. But I wonder if they know that for a fact or if they are just "guessing" down the middle?
https://www.meadmakr.com/mead-yeast-primer/#more-297
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As David stated above, I’ve worked out a new protocol that uses Fermaid O and Fermaid K (First link above). Since there is no GoFerm, I’m using the Fermaid K to provide vitamins and trace nutrients.
With Wyeast 1388, I’ve had some fusel batches when I use Fermaid O alone (TOSNA). I presume this is due to some nutrient provided by GoFerm. Since GoFerm is for rehydration, it doesn’t make sense to add to liquid yeast.
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