Attempting 40%+ ABV beer... "Barley Brandy"

[pm5k00]

I haven't read through all the posts, so I'm sorry if this has been mentioned already, but have you tried beano yet?

 

[Cape Brewing]

Given the really low temp and extra long mash schedule, I can't imagine it is a fermentable sugar problem. Beano will simply break down any complex sugars into simple ones so that the yeast has something to eat. I can't possibly imagine thay being the issue with a gravity of 1078 and the mash schedule this wort went through.

And when this is all said an done, I would want those complex sugars there. I would think destroying them would only make matters worse.

 

[bluemoose]

Cape,

Not sure if it would be the right time to do this, but if the fear is that the yeast are strained and not doing their job properly would it make sense to use a fining agent to get as much out as possible and pitch another real healthy starter to take their place? I am guessing you have some other options at this point, but if the beer is not too big for these yeast, it could be they are exhausted. Converting sugar to alcohol is no easy task. I know converting alcohol to pee tires me out.

 

[Cape Brewing]

I just tried that... And still not really moving. That's why I am thinking that there are just too many toxins that have been thrown off as a result of the fermentation that has taken place so far. Yeasties toss off a lot of stuff that is fine for you and me but makes the environment toxis to themselves (e.g. Alcohol).

I really don't think it is a fermentable sugar problem and I have been pitching large amount of healthy yeast with nutrient suppliments and O2. The 099 should handle the ABV no problem so I keep coming back to "bad stuff" being in solution for the yeast. I don't know what else it could be.

 

[the_bird]

How warm are you fermenting? Since the yeast is already past the growth phase, you should be able to ramp up temperatures without creating a lot of off-flavors. My understanding is that all of the fusels are formed when you ferment hot, early, and of course a lot of Belgians finish out dry because they let them ferment really warm. If you're still fermenting at normal ale temperatures, I'd let it warm up (maybe up to 80°?) before doing anything else.

 

[jeepinjeepin]

Degas, cold crash, and repitch?

 

[Brewmiser]

subscribing, just need to know how this turns out. let me know if you need help with step 5 & 6!

 

[bluemoose]

You tried yeast energizer?

 

[Paymygasbill77]

It may be a shot in the dark, but send an e-mail to white labs and ask them if they have any advice.
http://www.whitelabs.com/beer/HBquestions_2.html
Or call them
Tel: (303) 530-0469
Chris White's extension is 102

 

[motobrewer]

amylase enzyme?

what's my name? he's the map!

 

[Cape Brewing]

what's my name? he's the map!

(see response to beano suggestion)


I dunno Bird, I think it is more than temp at this point.

Yes, have used energizer.

Again... All reasons why I keep thinking icky yeasty by-products.

 

[motobrewer]

that's a dumb response. you're dumb. i'm smart.

 

[Cape Brewing]

Aren't there lonely sheep somewhere you should be tending to?

 

[bottlebomber]

You could at least maybe take a pint or two and hit it with beano to see what happens... it sounds like your running out of options at this point

 

[motobrewer]

Aren't there lonely sheep somewhere you should be tending to?

no, just a sick kid. HF&M. i mean, wtf?

i was supposed to go to the brewers game tonight. in a suite. instead, i'm a home folding origami with dora on repeat.

 

[bill42]

keep it on the washer or dryer for a few days- that should gently shake and stir the yeast for hour every once in awhile

 

[bill42]

also, could it have been something in the maple syrup? a preservative?

 

[jeepinjeepin]

I would doubt there would be any preservatives in maple syrup. I would think that the high sugar concentration would make it naturally antiseptic the same as honey.

 

[edb23]

I thought the same thing but i checked some bottles just to be sure and many grocery store brands of maple syrup do have potasium sorbate in them

 

[bluemoose]

It must be really sad to have to get maple syrup at a grocery store
Pure maple syrup needs no additives, and has a very long shelf life. My guess is if it has a preservative there is probably some filler in there.

 

[the_bird]

There's no freakin' way that Cape was using anything other than the 100%-pure ****. No way at all. Although, there is a brewpub near me that made a "maple porter" that tasted exactly like fermented Aunt Jemima's.

 

[Cape Brewing]

Da Bird is wise

 

[bluemoose]

Callin Aunt Jemima maple syrup is like calling Bud Light a stout! Bird, you're a woodchuck, you should know.

 

[Tinga]

Is there anyway that this large amount of maple syrup has converted the yeast away from fermenting the remaining points of maltose to just the sucrose in the maple syrup?

 

[JollyIsTheRoger]

Is there anyway that this large amount of maple syrup has converted the yeast away from fermenting the remaining points of maltose to just the sucrose in the maple syrup?

I think we may have a winner, maple syrup is a fairly simple sugar as opposed to the sugars from the grains, so maybe all the fermentation that has happened has been pure syrup based and the sugars that are left are the ones from the grains. My first thought is to calculate the OG if you hadn't used syrup or any other simple sugars and if it's close to your sg right now that may be the issue, it which case you may have to go through the trouble of getting the yeast out and putting fresh yeast in that don't know that there were simple sugars there at all, maybe using small amounts of the beer/wort in a starter so they are used to the alcohol and it's not a sudden shock

 

[Cape Brewing]

Where are you guys getting "large amount of maple syrup" from?

I added one pound to one 3.5 gallon half of the total 7 gallon batch. That's not a lot. I havent added the second lb yet and the batch that did hve the maple syrup dropped down to 1050 before I blended it with the higher og wort of the second batch.

 

[Tinga]

... good point

 

[LVBen]

Pure maple syrups costs about $1 an ounce in Vegas. How much does it cost for you guys?

 

[Tinga]

I got a pound of pure maple syrup here for about $6.... I do live in northern Minnesota though.

 

[Reno_eNVy]

Pure maple syrups costs about $1 an ounce in Vegas. How much does it cost for you guys?

Wow, that's a bit ridiculous. I can get a pound for $6.

This is unrelated to my price but have you checked Trader Joes? I know they have those down south.