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The Beer Home Brewers Thread

#241
masonsjax said:
Try freezing the glass before pouring, might help keep it from releasing all at once like that.
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I have a freezer full of pint glasses. :)

I've only had a few wild ones so far. Most are mildly to moderately carbed. I'm chalking it up to a learning experience and enjoying every damn one. Now I'm looking forward to bottling my IPA ;)
 
#248
UncleFluffy said:
I'd love to grow hops, there's a great spot for it in our back yard. Unfortunately they can be poisonous to dogs so I'll have to stick with buying them for now.
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Mine are on the side of the house in our front yard since Barlow would probably try to eat them. Actually, he'd probably just bite them and destroy the plant. Either way, he doesn't have access.
 
#255
Eric Perry said:
Define high alcohol? Like 10%ABV and above?
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Above 11%.

Recently tried a friends triple IPA that was @ 11%. I jokingly asked if a "quad" was in the future. He responded that he didn't think it would work with his yeast and to get higher he would have to use champagne yeast.

I have read about some higher alcohol level beers, but haven't had the privledge of trying them yet.

Just curious if anyone has any experience/knowledge of them.
 
#256
I've made a few, mainly Imperial Stouts. The key, IMO, is ramping up the yeast in a starter flask before pitching and good aeration of the wort.

Taste-wise, they're interesting, but I like to drink more than I like to get drunk so they're not something I make very often.
 
#257
kentiki said:
Above 11%.

Recently tried a friends triple IPA that was @ 11%. I jokingly asked if a "quad" was in the future. He responded that he didn't think it would work with his yeast and to get higher he would have to use champagne yeast.

I have read about some higher alcohol level beers, but haven't had the privledge of trying them yet.

Just curious if anyone has any experience/knowledge of them.
Click to expand...

I'd like to make something crazy at some point, but I'm new at this. Once I learn the basics I'll start branching out.
 
#258
I've made three 5 gallon batches over the past 7 years of a barleywine fermented with berries.

It is around 12% ABV and is called "OLD MONEY GRUBBER".

- 10# MarisOtter malt
- 7# Malt extract syrup
- 3# Crystal malt
- 3# red raspberries
- 3# black raspberris
- Cascade hops for bittering,
flavor and aroma
- White Labs 099 barleywine yeast


It takes almost 2 years in the bottle to bring out its best but this brew is a hit with my friends who try my homebrews.
 
#259
I've done a few 10%ABV beers, but haven't gone higher yet. On top of yeast starters, it's also a good idea to double check the alcohol tolerance of a given yeast strain. The alcohol is a waste product of the yeast and higher concentrations can kill some strains of brewer's yeast.

I've got a few ~10% beers bottled and one aging in my secondary. I hope to brew a few ~11-12%ABV beers next winter. I simply ran out of space this season.
 
#260
When brewing high gravity beers, it used to be necessary for homebrewers to use champagne yeasts - but this is no longer the case. White Labs has an excellent beer yeast that is tolerant to 25% ABV

Its flavor profile in the finished beer is far more preferable than using champagne yeast and it's readily available just like every other liquid yeast package.

You are using liquid yeast and not dried packets, right? If not, strongly consider doing so for the significant improvements to your beer.
 

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