Recent content by MeadyMcMeadFace

This is more an experiment than anything else, otherwise i would just use chemical stablizing and back sweeten which is what i currently do if/when required. I want to see if i can reliably do it without the need for either.

That's interesting, I've never had any batches that went over the advertised tollerance by a noticable degree but good to know they can by a significant percentage under certain circumstances.

First post on HomebrewTalk but been reading for a while, so hello! Anyway, to my question. Up till now I've been using yeasts with an alchohol tolerance of around 18% such as Mangrove Jacks M05 and Gervin GV10. I'm wondering if anyone can recommend a good yeast with a lower tollerance...