hist-brewing: ale yeast (was:lemonade)

[Angus]

--- Rory McGowen <rory_mcgowen at yahoo.com>
> wrote:
>Im sorry, but I can't contain myself: You are so wrong!
>
>Let me address each piece:
>
>> Citric acid won't kill yeast, but you won't like the sparkling
>> lemonade you make...

>First, taste is subjective, you don't know what they will like or not.
true.
>> The reason that beer is sweet is because there are larger
>> carbohydrates in it that are sweet, yet are not fermentable.
>
>That is so not true it isn't even funny! Its because you don't ferment
>all the sugars. There are some non-fermtables in some beer, but make
>some and put half the batch in the frig and leave half the batch out of
>the frig. . . I bet the stuff in the frig will be okay, and the stuff
>outside will either explode or be very unsweet. Not to mention that most
>Beer yeast will only ferment up to about 7%. . . sugars above that mark
>won't ferment no matter how hard you try.
Where the heck did you get this info ???
Surely not by experiment on your own ?  I've personaly fermented meads with ale yeasts for a few years and I can honestly say that I haven't had a mead (with sufficient sugars added to it) that has finished below 13% by volume (roughly 10,5% by weight).  I've seen this "truth" about beer yests and their "inability" to ferment solutions above 7-9% from time to time but I've never believed it (but I've never seen any proof that it's true either).

I never use any yeast nutrients /acid blends when making a mead batch.  I DO use the yeast for fermenting a batch of beer or two in between so it'll have a chance to get some nutrients (I only make all grain beers).


>I have made beer from nothing
>but dry malt, hops, water, and yeast. . . And you can't tell me that dry
>malt isn't fermentable.
What is "dry malt"?  I guess it's malt that's pre-mashed and lautered then dried in some way ?
If so you as a consumer have no control over the sugar composition in the "malt".
When I mash a beer I often mash at 70C to get a higher ratio of unfermentable sugars.
My beers are typivcally in the 5-6& range but I've made stronger beers (with the same yeast)successfully.
The yeast I'm using is an australian ale strain from Yeast Lab (the number was YL01 IIRC).  I've had it for close to two years now.

>> You could sweeten your lemonade with lactose, which is sweet and not
>> fermentable by yeast, but if you get any lactobacillus or
>> pediococcus bacteria in there, you will again get grenades.
Again, true.

Just my 0.2 SEK
/Angus.
<snip>

==
Utinam populus Romanus unam cervicem haberet!
---Caligula

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