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Time is a great healer. If time doesn't cure it try mixing with Coke. <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Altho at that strength I wouldn't be opening it till the new year.

Yesterday it was down to 1.006 and still bubbling; today it's effectively stopped fermenting and is either 1.005 or 1.006. It has no body and essentially no sweetness left.


-I've done every calculation I can think of and none of the math works UNLESS the honey introduced some organisms that ate loads of crazy sugars. (Honey DOES include some strange yeasts naturally and I did NOT boil it because I didn't want to boil off the volatile aromas and flavors.)


So now that things have calmed down (at essentially 9%) I need to figure out how to get some sweetness and body back into this and not have it just get eaten again by those organisms and I need it not to taste artificial and weird.


Any suggestions?

I know you want to avoid lactose, so how about sucralose? It's the generic version of Splenda...

Add a bit of honey just before serving?

&amp;quot;Gues7&amp;quot;:28koam27 wrote: I know you want to avoid lactose, so how about sucralose? It's the generic version of Splenda...[/quote:28koam27]

I don't mind lactose, I think I actually probably will add lactose I just wanted to explore all of my options.

-I'd love to add some proper maltiness back, but I don't think that's possible at this point.

Camden tablets don't actually kill yeasts, do they? -I'm pretty sure they just "stun" them for a few days / weeks and then they start fermenting again.
-If they actually kill them, that would give me lots more options.


I'm also thinking of taking 4 liters of this beer and boiling it to decrease the ABV by 20% to bring it back into a normal realm and make it not quite so "burny".


Adam

At what temperature does yeast die?

If its less than 78.1C ( Bp of Ethanol ) then a quick heat up to this temp would kill the yeasts without boiling off the alcohol

Honey could be pasturised as a honey/water solution in a pressure cooker ( not up to pressure - just the pasturising temperature - the lid keeps all the volatiles in the pot )

Wine makers use Potassium Sorbate (E202) to stop fermentation in wines. Dose is 1 gram - about 1/2 teas spoon per gallon

Cheers

Will