Mikeinblack
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- Dec 21, 2014
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I'm brewing a braggot. Previous recipes I have used involved adding the honey to the tail end of the boil. This recipe recommended adding to the primary to preserve the subtle notes in the honey. At this point. I only have one fermenter, a Ss Brewtech Chronical. I should have thought it through better, as the recipe was likely set up for a flat bottom vessel. I'm pretty sure the honey surface area exposed to the yeast is very small as the honey filled up the bottom trub collection area of the vessel. To confirm, I cracked the valve, and raw honey oozed out. The fermentation has been pretty consistent (10th day), now down to about a bubble every 14 seconds. As all of the sugars are on the bottom, the sg is deceptively low... Any recommendations on how to make the best of this situation?