So I poisoned my yeast with too much sugar. Is a sugar carbonation too much to ask, without adding a higher grade yeast; ie wine yeast? The stout just tastes like stout, with a strong treacle after taste.. but its as black as .. uhhh..... blackness. Cant even see daylight through it...
black as black
- Thread starter soberJim
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brewingmeister
Well-Known Member
How's that?
Hang Glider
Beer Drinker
can't see daylight thru my stouts and porters either.
not sure how you can 'poison' your yeast with too much sugar...although there is only so much attenuation for a given strain before they stop working.
What are your expectations, what are you experiencing, what are your measurements, recipe...
If you pitched the proper amount of yeast and have a final gravity less than 1.030 (or 1.020 - depends on recipe and fermentables)...then a sugar prime should be fine for carbonating.
not sure how you can 'poison' your yeast with too much sugar...although there is only so much attenuation for a given strain before they stop working.
What are your expectations, what are you experiencing, what are your measurements, recipe...
If you pitched the proper amount of yeast and have a final gravity less than 1.030 (or 1.020 - depends on recipe and fermentables)...then a sugar prime should be fine for carbonating.
I had no recipe.. just basically threw it all together. And I really cant remember what I did to be honest. But treacle was involved, that much is obvious! My expectations were met.. making something to warm me up a bit, yeah the yeasties were left for dead.. they stopped working aroud 8.6% when there was enough sugar to reach abv 10%
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william_shakes_beer
Well-Known Member
The OP stated that he just threw a bunch of stuff together and didn't keep notes (the beer gods will be by later to spank you. ALWAYS keep notes. how can you hope to recreate the god nectar batch that is scheduled next?) I think the question is "at what ABV do most yeast cultures go dormant?" most of the manufacturers just give a general listing such as low, medium or high tolerance. There are a few cultures that can operate in very high ABV environments; Champagne yeast comes to mind. However, would it still be beer?
beerkrump
Well-Known Member
If you take 1.082 SG as potential alcohol, it is a little higher than 10% ABV.
soberJim - Read this...http://www.howtobrew.com/intro.html
DrummerBoySeth
Well-Known Member
If you plug those numbers into an ABV calculator you get the result of 9.51% alcohol. The POTENTIAL alchohol scale on your hydrometer indicates the highest possible alcohol content of a brew IF it ferments ALL THE WAY to 1.000 This happens VERY RARELY, especially with extract. Most extract batches will finish somewhere in the range of 1.010 to 1.020 (and possibly as high as 1.030 on really big, high alcohol beers!) That is the reason to use an ABV calculator tool. one is available here:http://dd26943.com/davesdreaded/tools/convert.htm
That's some really good advise, and definitely something the OP could benefit from.
OP, it finished at 1.01? And I'm guessing the yeast remained alive and kicking to carb this brew up? At ~9% ABV, your yeast may have been a bit drunk, but they're surely not dead. Frankly, I don't see anything you're talking about being a symptom of stressed yeast. In fact, your yeast fermented a 1.082 extract beer down to 1.01, that's incredible for an extract beer of that size. Do you think that maybe, just maybe, that blindly throwing ingredients into the kettle without even a recollection of recipe or process may have in some small way contributed to your being less that please with this batch? Regardless of what it is you don't like about this batch, I'd be willing to bet my dollars to your doughnuts that it isn't an issue with the yeast.
