hist-brewing: sweetness in big beers

Michelle mhunt at kvi.fanz.net
Fri Jun 30 00:01:10 PDT 2000


I'm new, and I don't think I saw your post on how to treat yeast properly.
Could you please send it to me?
Thanks in advance. (TIA)

Michelle
Wife to David (since 6-24-89)
Mommy to Matthew (3-20-95)
	Nathan (12-3-97)
	& Aaron (4-16-00)
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-----Original Message-----
From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On Behalf
Of George de Piro
Sent: Thursday, June 29, 2000 6:18 PM
To: smcdaniel at pru-nw.com; hist-brewing at pbm.com
Subject: hist-brewing: sweetness in big beers

Hi all,

Steven writes:

"...please be advised that I have used honey and other sweetners and I am
getting tired of
drinking sweet beer that doesn't tast like a regular beer."

OK, now we can see your dilemma:  you are trying to increase the strength of
your beer by adding a sugary adjunct, but you are experiencing abbreviated
ferments which leave you with high final gravities and sweet beer.  The most
likely problem is that you are underpitching the wort, and perhaps
underaerating it, too.  This kind of yeast abuse will almost always result
in stuck ferments and sweet beer.

If you are treating your yeast properly, sugary adjuncts like honey and
table sugar should completely ferment out, leaving no residual sweetness in
the beer.  See my post from a couple of days ago about how to treat your
yeast properly, or just use a quality dry yeast to ensure complete ferments.

Have fun!

George de Piro

C.H. Evans Brewing Company
at the Albany Pump Station
(518)447-9000
http://evansale.com

Malted Barley Appreciation Society
Homebrew Club
http://hbd.org/mbas


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