Schokokeks
Newly Enlightened
Erdinger sells an Oktoberfest Hefeweizen. It's very good.A marzen is a great beer. So malty. Normal fest best are a bit sweet for my tastes my favorite is a nice yeasty Weissbeer
Erdinger sells an Oktoberfest Hefeweizen. It's very good.A marzen is a great beer. So malty. Normal fest best are a bit sweet for my tastes my favorite is a nice yeasty Weissbeer
I was saying that in jest i.e. I was "jest" kidding.A lot of people think that but a classic stout is no more fattening than any other beer. That rich thick mouth feel is from the nitrogenation and roasted grains. But it's no higher in calories than a lighter beer
Oh I know. Used to always say a Guinness was a loaf of bread in a bottle. Lol.I was saying that in jest i.e. I was "jest" kidding.
Meanwhile, started a gallon batch of mead end of last year, it's sitting in the jar aging for a while.
Dave
Yeah one of my batches has stalled out. No matter what I do I can't get it back going again. It's still reading 1060, so there's a lot of sugar in there. I made a new batch of yeast, got it started really strong, and added a bunch of nutrient. The wort killed it right away. No idea what happenedAs some people know, mead fermentation needs help and can be sometimes tempermental. First time around, the fermentation stopped part way through. Methinks, maple syrup is fermentable sugar, so I added some. From there. it went like stink and fermented out, high strength and quite dry. Neither the honey nor maple taste came through much though.
Dave
From what I've read, early stoppage can occur for different reasons. One is yeast able to break down simple sugars first, but later gets bogged down with complex sugars.Yeah one of my batches has stalled out. No matter what I do I can't get it back going again. It's still reading 1060, so there's a lot of sugar in there. I made a new batch of yeast, got it started really strong, and added a bunch of nutrient. The wort killed it right away. No idea what happened
Thanks. Yeah I've looked at all the reasons why I might have a stuck fermentation. I've gone over everything and none of them seem to be the problem. I'm just gonna let it ride for another couple weeks and then do another gravity measurement and seeFrom what I've read, early stoppage can occur for different reasons. One is yeast able to break down simple sugars first, but later gets bogged down with complex sugars.
It could be due to too much sugar, the yeast itself, temperature, pH...
I add citric acid, grape tannin, and yeast nutrient; typically use Lalvin EC-1118 champagne yeat; and still add a cup or so of maple syrup.
Web search on "mead fermentation stuck" or similar should turn up some useful hints. Hopefully you should be able to get it going.
Dave
Only other thing I can suggest (unless you've tried it already) is yeast "energizer" versus "nutrient".Thanks. Yeah I've looked at all the reasons why I might have a stuck fermentation. I've gone over everything and none of them seem to be the problem. I'm just gonna let it ride for another couple weeks and then do another gravity measurement and see