rb wrote:
[color=blue]
> G_cowboy_is_that_a_Gnu_Hurd? wrote:[color=green]
>> David M. Taylor wrote:
>>
>>[color=darkred]
>>>"G_cowboy_is_that_a_Gnu_Hurd?" <vvosen@cpinternet.com> wrote in message
>>>news:10kc5q9gu7it9cc@corp.supernews.com...
>>>
>>>>Hey,
>>>>
>>>> My gravity is still reading 1.030, it's been that way for a week now
>>>>after deciding to pitch some sweet mead yeasties in there. What to do,
>>>>wait longer? It seems more sediement has collected on the bottom of a
>>>
>>>very
>>>
>>>>different hue, and furthermore the beer seems to really be clearing a
>>>>bit. I thought about doing other stuff, like adding yeast nutrients to
>>>>get the
>>>>yeast to ferment, and aerating it. The %alcholXvol is reading around 9%
>>>>and that's what killed the trappist yeast. Notably, the sweet mead
>>>>yeast
>>>>hasn't significantly dropped the specific gravity. Any advice would be
>>>>helpful,
>>>
>>>As can be inferred from the name, sweet mead yeast is designed to halt at
>>>a sweet level... probably shouldn't be 1.030, but there could be other
>>>problems, such as lack of oxygen or dead yeast. You could try adding a
>>>more resilient yeast such as dry mead yeast, but then your beer could end
>>>up too
>>>dry..... I guess I'm not being of much help. Alternately, if you're not
>>>too concerned about the percent alcohol, you could simply add some
>>>distilled water, which would dilute the beer and lower the FG.... but I'm
>>>sure you
>>>don't want to do that. Your best bet is to dump some tougher yeast in to
>>>finish the job. You could also try adding more enzymes and ferment the
>>>more complex sugars by adding a few crushed Beano tablets... they can
>>>supposedly break down the bigger sugars and cut the FG in half..... I
>>>have never personally tried this, but if you've begun to lose all hope,
>>>it couldn't hurt to try.
>>>
>>>Good luck.
>>>[/color]
>>
>>
>> That could be it! I did use some grains in making this, but I noted not
>> a
>> single product I used contained any enzymes. Because the beer is way too
>> sweet and though the mead yeast is in there replicating, it isn't
>> indicating aggressive multiplication or anything, and the SG hasn't
>> dropped significantly, therefore it is probably complex sugars making it
>> too sweet. Is this going to screw things up adding the enzymes in at this
>> point,
>> because if it is... I'll just toss it, yea it couldn't hurt. Will
>> enzymes really work with the presence of alchohol?[/color]
>
> Sweet mead yeast probably isn't a good choice as it isn't very
> attenuative (compared to most ale yeasts). Trappist yeasts are notably
> tolerant of high gravity beers. But there will always be a situation
> which makes an exception.
> The generally recommended practice for a stuck fermentation is to use a
> couple of packets of dried yeast - Danstar Nottingham being commonly
> recommended. I'm currently using a couple packs of Coopers ale yeast to
> finish a high gravity stout at the moment.
> Regarding the Beano option - I've never tried it but those that have,
> generally, have regretted it. Apparently it makes for a rather thin dry
> beer.
>
> Here is a link with some information regarding the practice of
> rehydrating dried yeast prior to pitching which may be of some interest.
>
> [url]http://consumer.lallemand.com/danstar-lalvin/beerfaq.html#rehydrate[/url]
>
>
> cheers
> rb[/color]

It's all gone now, we drank it all. Thanks, I'll check it out.
-Victor