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Thread: Forum Etiquitte

  1. #1

    Default Forum Etiquitte

    Last question before I ask my next (I swear)

    So my wife was rolling her eyes at my new hobby until she spotted Oskaars Subtle strawberry. Suddenly I have free reign including buying bigger fermenting vessels and a 60 pound bucket of sage honey (so long as I get this brewing ASAP apparently).

    Eager to take advantage of my new found freedom, I did a bunch of reading but have more questions again. The first of which is:

    If I have a question that is more in general to how they are posted in the forums what is the best place to do it? Under the recipe I plan on working with? Here in the newb section? (I'm almost embarassed to ask since the strawberry mead was made for competition by a newb as a first ever batch and here I am asking questions :-/ )

    As always thanks in advance

  2. #2
    Join Date
    May 2007
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida


    Here is a good place. If you are starting a brewlog, you can always put questions in there as well. Just try to place it under the area that seems to fit best and don't be concerned; folks will see it and respond.
    Last edited by Medsen Fey; 04-18-2011 at 10:11 AM.
    Lanne pase toujou pi bon
    (Past years are always better)

  3. #3



    Basically, after looking through three of Oskaars recipes none of them talk about racking as intermediary steps (Maybe I just happened to pick ones that don't) and also he doesn't talk about putting an airlock on any of them.

    Does this mean they're all fermented open air? Is it assumed you always go to 1/3 break before putting a lock on? Never put it on?

    Specifically for the subtle strawberry should I be putting the strawberries in a mesh bag and removing at two weeks (as from what seems to be normally recommended) or is it left until the final racking?

    After reading so much of the information from Oskaar and Vicky on forum etiquette I wanted to be sure I was a good netizen (Pulling an old internet term out there)

  4. #4
    Join Date
    May 2007
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida


    Let me suggest that you post these questions directly to Oskaar's recipe thread so that he can address them, and they will be there when others review the recipe in the future.

    From my reading of it, he hand-squashed the berries and no bag was used (Oskaar like to have his berries free). For a recipe like this whether you airlock or not is almost irrelevant because you need to open it to punch down the cap twice a day. A large bucket will be essential here, and you'll have to take the lid off to punch down the cap, so the airlock would be superfluous, but that doesn't mean you can't use one.

    It looks like you rack this one when it is finished (which shouldn't take long given the fruit and nutrients).

    The other question you may want to ask is what was the fermentation temp? He says ferment it cool, but you may want to know where he maintained it?

    It should be something special if you have good strawberries.
    Lanne pase toujou pi bon
    (Past years are always better)

  5. #5


    Awesome advice, thanks Medsen!

    I don't have the strawberries purchased yet, but we're rapidly coming up on the time in Ohio when we'll see fresh strawberries blooming.

    I'm taking this as my next step cause the wife is on board so I can take the excuse to blow some money on gear otherwise I look forward to trying some meads with home grown stuff.

    My dad back in AZ has a lemon tree that overproduces so much that he throws away dozens of bags of lemons every year (They're freaking huge and SWEET lemons the size of softballs, very unusual)

    My mom keeps a couple of orange trees in AZ that make for extremely fragrant oranges.

    I figure if I combine either of these with the wild blackberries and raspberries that grow on my brother's property a few miles away here in Ohio I could make something -fantastic-
    Last edited by Loadnabox; 04-18-2011 at 11:23 AM. Reason: fat fingers

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