What are you brewing bros? Just pitched yeast/cultures for a flemish red.
Also have a picture of the pellicle from my other sour that I brewed back in September, it was just re-racked along with a culture of lacto and some Basil Hayden's whiskey barrel slices.
Nah that was just after adding malt. I do pour the wort through a brewing stainless screen when adding it to the fermenter to remove hop trub and help with aeration.
For steeping? Yeah some people use them. Just make sure its clean. I use muslin bags because they are so cheap and can be used to for steeping grains, adding hops to boil or dry hopping too.
I still have to procure the rest of my supplies, but I'm about to give mead a go. I plan to do 5 gal in a food-grade plastic bucket (nearby fast food joint I used to work for sells their empty pickle buckets for cheap-as-fuck - obviously they get snatched up as fast as they get emptied by brewers).
I've done a fair amount of research, and already have the honey and the yeast (with the airlock in the cart). I'm not entirely convinced that it needs anything other than nutrient, and that's where I can't decide. I'll probably toss in a few cinnamon sticks, but besides that I'm not sure... anyone with experience with mead? I'd like it to be sweet, but also being a starving college student (heh) I'd like it to be as high alcohol content as possible.
Am I mistaken to not order more specialized ingredients? I saw a lot of other products when I was searching for the yeast (which I'm certain I picked correctly). I'm of the mind that just pitching it with things like cinnamon sticks and other nutrients will work. I'm not really a natty fag, but also I like to keep it simple and tend to over analyze ingredient lists.
How to Brew is the go to answer and it's a good one. Complex topics are made easy to understand and it's presented in a useful fashion that will give you the basics of what to do, but more importantly WHY you do them.
If you managed to swing a C in most of your high school science classes, you can understand everything in his book. His website has his first edition for free but the third edition is presented in a much better fashion with more updated info for the most part (first edition was written when homebrewing hadn't yet exploded because of the internet).
I would definitely pick up some camden tablets for sterilization of the must. Crush a few of them and dissolve them in the must and let it sit with the lid off and a towel over it. It will dissipate after 24 hours and kill any wild yeast or bacteria in the process. Way better than trying to keep a constant temperature for sterilizing. Besides that plenty of yeast nutrient, energizer, and most importantly a proper pitch you should be good to go.
Homebrewer for several years here,
Seconding this recommendation. How to Brew by John Palmer is a book every serious homebrewer should own. It's got a quick-start brewing guide and then goes in depth into a bunch of topics when you need/want to figure out more, I still reference it all the time.
You know whats easy as fuck and actually tastes good?
Pom Wonderful Pomegranate arils.
I shit you not.
Pom packages them without any preservatives or anything.
I haven't actually let them ferment into a truly alcoholic drink yet, but every package of them that I've bought so far has fermented enough to qualify as a sparkling wine.