JOAM Variant stuck?

At 14 hours, its not stuck......

Keep swirling it, oh and take a gravity reading, as you'd need to have some guide to know whether its dropping or not.......

Some yeasts foam like hell, others less so.....

Isn't there a Mirakk is SKYRIM?

Is Red Star bread yeast? I have no idea. The recipe calls for bread yeast, so if Red Star is regular bread yeast, you should be fine. Now, if you followed the instructions until now, why are you fretting? Did you check the date on the yeast? If it's old it will take longer to get going.

I know he says you can call if it doesn't start going right away, but just chill and wait a day or three. What's the temp where you are? If it's too cold it might be slowed down because of that.

Adding a tbsp vs a tsp shouldn't make any difference at all. The final volume of yeast will dwarf both those measurements.

Relax and have a beer while you wait for the mead.

I've heard a few moans this side of the pond when it comes to the yeast.

It's not so helpful that Joe specified Fleischmann's as being a US brand, its unavailable, yet JAO's seem to come out fine using the locally packaged stuff so maybe just suggesting the use of standard/normal bread yeast, then qualifying not to use the fast acting stuff etc, might have been more helpful.

Equally, I'd guess there might be flavour or strength differences depending on where you are etc, though it maybe that the different brands of bread yeast are more similar than wine yeasts - hell or even that wine yeasts have just been studied more or that because the new world wine makers basically mimick historical, regional wine types, that the yeast producers have identified the regional strains to make sales and allow them to do that (and no, that's not a criticism of the new world winemakers, just fact that where they are, there is no local history of making local/different wines so they make what they know - which of course, is the wine types from "the old country").

Redstar may indeed have a plant in Milwaukee, and I was aware that they do produce bread yeast (seems others didn't), but the last time I tried some of their wine yeast it was packed and/or produced either in Serbia or Croatia (don't recall which, just that it was "former Yugoslavia")........

And no, its not available here as bread yeast either AFAIK..........

Going bananas is relative. Here's a video of JAOM going bananas:

http://www.youtube.com/watch?v=lVLsTVipDfQ

Mirakk said:

Oh lord the smell. It's possible they scaled it back in recent years. When I was younger, we still had Miller Brewing here, as well as others, and the Red Star factory. Downtown Milwaukee had this overpowering aroma of yeast you could smell over a 50 mile radius. It was insane.

When I got my hands on a pack of Fermaid-K and sniffed it, it was a similar smell. Used to drive me nuts as a kid. Now that it's gone, I kind of miss it. Haha.

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Well I don't know if its the yeast or the mashing, but you can usually smell something malty/yeasty/whatever when a place has a brewery. It does seem that once its cooled or whatever, the smell dissipates.......

Which is probably something to do with carbon capture/carbon trading or other "tinkering round the edges" nonsense from the green/environmental nazis.....

Mirakk said:

Not sure about the Mirakk in skyrim. I didn't see them. I've had this name since 1999 in Everquest. Played a Dwarf Paladin.

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Here he is...different spelling but I knew that sounded familiar:

Mirakk said:

Not sure about the Mirakk in skyrim. I didn't see them. I've had this name since 1999 in Everquest. Played a Dwarf Paladin....

In fact, I've still never actually drank anything I homebrewed yet.

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I'm not the only one using their MMORPG handle for the forum then!

And yes it's a bit odd. I've started nearly a dozen 1gal batches now and the only thing I've actually tasted is a JAO. Hopefully I'm not blindly churning out gallons of paint thinner, but the tempation is always to get one more on.