View Full Version : Carbonation

03-01-2006, 07:09 PM
Does anyone know which brewing processes determines wheter the mead will end up carbonated like a stout beer or a regular lager. Does it depend on the yeast?

03-01-2006, 07:24 PM
carbonation depends on alot of things, but yes yeast strain does have to do with it. Some yeasts are designed specifically for carbonation. Look on the manufactorer's webpage to check the yeast description. But it also depends on how much sugar you prime it with. More sugar equals more carbonation. Less sugar will give you a lighter, finer carbonation.

03-01-2006, 09:02 PM
Are you asking about the difference in carbonation texture between stout and lager, or the amount of carbonation?

03-02-2006, 06:47 AM
The texture.

03-02-2006, 09:05 AM
To my knowledge the creamy texture of some stouts that you are interested in has little to do with the type of yeast used. That type of mouth feel is obtained by a combination of creating a beer with a certain texture itself and serving it from a nitrogen pressurized system rather than a CO2 pressurized system. The ability to serve such beer out of a can (Guinness draft for example) was developed when someone discovered that they could seal the can with a certain dose of liquid nitrogen inside along with a plastic widget that would simulate the agitation of being poured from a draft. Its something that is difficult to replicate at home.

03-02-2006, 10:07 AM
JoeM is correct, the "creaminess" of stouts is due to the grain bill and not the yeast type. Oats in particular are used to add creaminess to brew. The nitrogen sparge may inhance the affect due to the smaller bubble size, but it is not necessary. If you are doing a straight mead, it may be difficult to duplicate this affect without adding grains. You could use a non-grain, non-fermentable additive like malto dextrin. This will increase the mouthfeel, but you probably won't achieve creamy goodness.


03-02-2006, 06:36 PM
thanks alot, I guess I'll try with some grains then. It would be neat with a stoutish mead:)

03-03-2006, 05:03 AM
Which yeasts are best to avoid carbonation and which ones are best for inciting carbonation?

03-03-2006, 10:05 AM
Carbonation (by the priming method) is achieved when a must has a starting gravity that will produce an alcohol level lower than the yeasts tolerance, and it is allowed to ferment to completion and then more sugar is added at bottling (to produce carbonation). This set of conditions is easier to achieve with a yeast that has a higher alcohol tolerance, but its not a necessary feature as long as the gravities are calculated accordingly. In other words any yeast can be use to produce carbonation or not produce carbonation, it all has to do with how much sugar is added and when.