Started a traditional mead batch using US05 beer yeast two days ago. Starting gravity was about 1.092-3, besides the diff yeast im following my normal process of rehydration/sna/aeration. Need to move it into the basement when i get home from work, starting to get a bit warm in the dining room at mid to high 60s. We will see in 3-4 weeks how it comes out.
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So i got bored and had an extra pack on US05 sitting around
- Thread starter McJeff
- Start date
It turns out really beer like. That's good or bad depending on what you are going for. Dry hopping with Fuggles or Citra hops can be a nice touch.
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
I have used beer yeast, I don't know about that specific one. It came out sweeter then when I use the champagne yeast, which is what I usually use.
It would do. Beer yeasts have a lower tolerance than champoo yeasts (most are IRO 18% tolerant).....
