View Full Version : carbonating a highly attenuated braggot?

03-06-2012, 12:13 PM
i've got a braggot, (and i use that term loosely cuz I know that it may not officially be a braggot - approx. 70% honey + 28% sorghum LME + 2% molasses), but it surprisingly attenuated down to 1.002 maybe even below 1 in about a month. I want to carbonate it but I'm not sure if I would have to add yeast or not? I'm going to use corn sugar as my primer.

03-06-2012, 12:24 PM
What yeast strain did you use and what was your Starting Gravity?

03-06-2012, 12:30 PM
i'm at work and my log book is at home but if i remember correctly, S.G. was 1.060 and the yeast was Danstar Nottingham Ale Yeast.

03-06-2012, 12:49 PM
If I had made it based on the yeast used and starting gravity I would not add any more, your yeast goobled up the sugars but hasn't reached it's tolerance yet so what is still hanging around should be hungry when bottled. I would use DME as my priming agent and get a little more maltiness in it, but that is a personal preference. I've made Braggots with double the starting gravity you have and as of yet have never added additional yeast when carbonating.
I love a good Braggot!

03-06-2012, 03:21 PM
Good to hear, i didn't want to add any more yeast if i could help it. I checked and the S.G. was more like 1.064 but that shouldn't make much difference. I'm trying to keep it gluten free hence the sorghum but i have another container that i was saving for the next batch so i suppose i could open it and use 1/2 cup or so for carbonating as it does need some more malt character. I'll have to check the gluten content of DME, maybe the gluten is processed out of the dry powder extract... Thanks :)

03-06-2012, 03:21 PM
Just courious......How do you plan to bottle this?

03-06-2012, 03:37 PM
i'm trying to find a bottling bucket with a spigot at the bottom but that's seems to be a rare find (for some reason) in my city. I might have to make one. I will prepare the priming solution to put into the bottling bucket and then rack braggot into the bucket. Then use the spigot (spout) with a hose attached to it and into the bottles. Otherwise, i will bottle with my racking cane and tube into beer bottles as usual, although i don't like this method.

03-06-2012, 05:10 PM
Briess makes a Sorghum DME that you could use and keep it gluten free.

03-06-2012, 05:19 PM
yah i used their LME but had to order it and I plan on bottling tomorrow. I should have thought of that... but didn't.. lol! My next batch i will go that route for sure.

03-06-2012, 05:23 PM
We live and learn when we have to order. I'm lucky and have 2 great LHBS close by, but there's been times when I've had to visit them 3 days in a row because I forgot something or other.

03-06-2012, 05:40 PM
Maple syrup is a fun GF priming sugar. ;D

Medsen Fey
03-06-2012, 09:32 PM
Priming with buckwheat honey can give you a somewhat malty character also.

03-07-2012, 04:37 PM
excellent suggestions! I had just bought a jar of buckwheat honey the other day. It definitely has a grass/grainy/molasses taste to it. Kind of like what a sorghum and molasses might taste like mixed together. This braggot is lacking in the malt character so hopefully this would help out. And maple syrup sounds delish also.

03-07-2012, 04:42 PM
And the usual corn sugar is GF, but I'd go with the buckwheat honey.

03-07-2012, 04:45 PM
I'm definitely doing the buckwheat!