And one of the ones I gave her had something she was food sensitive to. And I actually took some mead over to her house a couple of months ago. Now I have a friend who has food sensitivities and some severe food allergies. However, it could have been a bad situation. This would be a terrible time to tell you that I have an allergy to Kiwii’s, wouldn’t it? And that resulted in him serving me something that had my food allergen in it. Unfortunately he and I never thought to discuss food allergies or food sensitivities. You may have caught this one on a recent episode of palate expanders over on my friend man-made meads channel, where we serve each other, a Mead from our archives and we don’t tell each other what it is the other one is going to be tasting. If it’s an ingredient you haven’t worked with maybe a tiny, tiny taste before you brew with it. And that ended up making his whole mouth taste like plastic and kind of making his tongue go numb for a little while. Just look at that just right, right down the old gullet. However, if it’s an ingredient you’re unfamiliar with, you might not want to eat the whole thing.Īnd on our cocktail video where we made the beer with a chicken in it found in the joy of homebrewing, David just ate an entire blade of mace. Sometimes tasting an ingredient is not a bad idea. #3: yeeting ingredients directly into your mouth. But for something like the lemon grass mead, we did, not necessary.
So that way it kind of prevents fermentation from taking off while still allowing your fruit to break down in that cold environment. They’re also good for helping dechlorinate water, if you’re using a chlorinated water source in your brewing.Īnd of course like in our blueberry Mela Mel video, they can be good for cold macerations where you hit your fruit with a little bit of hectic enzyme, you also hit it with a little bit of sulfites. Now, like I said, sulfites are good for a rudimentary sterilization of your must. And I was just still stuck in my old winemaking days, my old country fruit wine practices, and I sulfited my musk. And the first some brews adding sulfites 24 hours before yeast pitch can still be beneficial.īut in our lemon grass video, I sulfited, kind of for no reason, there really was no reason to do that. Now this is like an old school practice where you kind of do a cursory sterilization of your must prior to pitching your yeast. #2: adding sulfites for the first 24 hours. In our tapache video, we recommended QA 23 as a good way to highlight the pineapple flavor, but I never checked the spec sheet to make sure that QA twenty-three wouldn’t kill off the microbes that give you a funky ferment. Meaning, if you pitch a killer factor yeast into something where you also have a killer factor sensitive yeast that yeast, the killer factor yeast can kill off the other yeast. “QA23 would actually be a good choice because of the fruity tropical esters it produces.” If you look at the data sheet, QA 23 is a killer factor strain of yeast.Ī killer factor strain is a yeast that releases some toxin that killer factor sensitive yeast are sensitive to. So we didn’t technically do this one on the show, but we did recommend a killer factor strain in our pineapple to Tapache video. #1: pitching a killer factor yeast into a funky ferment. So let’s take a look back in the historical, doing the most archives at 15 things that I presented that are probably not great for your brewing.
So who is this mysterious YouTube channel I might be talking about? This YouTube channel that teaches bad practices and misinforms? Who could this brazen and shameless channel be that’s teaching you these bad practices? That’s, that’s putting your brews at risk? So I hope you don’t mind if we get a little bit real on this week’s episode of doing the most, because we’re going to talk about 15 brewing mistakes that you learned from one particular YouTube channel. And to top it all off, they haven’t even been kind to their yeast. They’ve been teaching bad practices, giving bad advice, even doing bad math. On this episode of Doing the Most, we’re going to talk about a brew tube channel that’s been misleading you.
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