I Live in Denver. I was wondering if anybody out there has any idea if yeast produces better at higher altitudes than at lower ones. I use primarily D-47 yeast and I seem to be getting VERY potent Mead out of it and I checked my brewshop and found that it actually is a yeast that has a lower alcohol tolerance than the other options available. Yet, I seem to be breaking that on a regular basis. Now because I want a sweet desert mead I go high on the honey but that shouldn't account for what basically amounts to 2 12 oz bottles getting a big buzz off of and one bringing the pleasent warmness.
So here is my question: Am I using the wrong yeast? Or are the tolerances on the low end for brewing at a mile hi above sea level?
So here is my question: Am I using the wrong yeast? Or are the tolerances on the low end for brewing at a mile hi above sea level?