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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Attempting 40%+ ABV beer... "Barley Brandy"
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Old 10-28-2011, 02:46 PM   #511
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just admit it, you don't wanna use amylase because you're afraid it will work.

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Old 10-28-2011, 03:16 PM   #512
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Saw this guide while searching Keller's site. Not sure if you tried some of the high end yeasts.

http://winemaking.jackkeller.net/strains.asp

Maybe try Premier Curvee or Lav 43?

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Old 10-29-2011, 12:12 AM   #513
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Yeah, that was suggested... and it's a good idea... at the same time though, if it doesn't work, I am completely out of ideas anyway and am gonna have to have someone dump it for me as I won't be able to bring myself to do it.

I was thinking about trying to freeze concentrate a portion of it anyway, just for giggles but I'm not sure I want to go through the hassle with that either if it isn't going to dry out a bit more.
you could always water it down to a 10g batch or 12%abv to make it less sweet instead of dumping it
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Old 10-29-2011, 04:27 PM   #514
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Have you thought about splitting it into smaller batches, using like a wine or champagne yeast to dry out a small portion then kill the yeast and mix it back to the original to your desired taste?

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Old 11-01-2011, 05:29 PM   #515
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Yeah, that was suggested... and it's a good idea... at the same time though, if it doesn't work, I am completely out of ideas anyway and am gonna have to have someone dump it for me as I won't be able to bring myself to do it.

I was thinking about trying to freeze concentrate a portion of it anyway, just for giggles but I'm not sure I want to go through the hassle with that either if it isn't going to dry out a bit more.
Did you try making an actively fermenting starter with the super high gravity yeast? Aerating the beer adding some yeast nutrients, and then add that to it?

The reason just pitching more yeast doesn't work is because there's no more oxygen, there's no more nutrients, so it just won't take off.

Also did you try adding a tablespoon of boiled bread yeast to it? It absorbs the toxins produced by the yeast in a high stress environment.

When I did my Utopias clone I got it down to 1.022 by doing the above mentioned things.
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Old 11-01-2011, 05:57 PM   #516
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Yup, yup, yes, yes, yup, yes

Tried all of it.

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Old 11-01-2011, 06:25 PM   #517
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Did you try peeing in it?

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Old 11-01-2011, 06:47 PM   #518
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Yup, yup, yes, yes, yup, yes

Tried all of it.
except, of course, the most obvious solution.
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Old 11-01-2011, 10:17 PM   #519
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I think if there is another attempt at this you should go about it a different way. I believe the osmotic stress on the yeast is so great that it will not work at the level of alcohol combined with the osmotic stress. So along the lines of DFH and the 120min IPA you could do a 40% barley brandy much the same way. Instead of dextrose you can use malt extract that get dissolved into the beer or a malt syrup from a boiled down recipe of your own. So you could go with say a 5gal batch of something at 1.120 and then boil a 10 gal 1.120 batch down to 1.240. That will give you an average blended gravity of around 1.180 and if fermented down to 1.030 that gives you just over 20%abv. So you could incrementally feed the unfermented 1.240 beer or a beer boiled down even further to the fermenting beer each day to keep the fermentation going with WLP099. Theoretically it should work. This will reduce the osmotic shock on the yeast and should introduce a little O2 each time you add the new serving wort. This will give you 10gal of 20% beer which should reduce down nicely through freeze concentration.

I'm just thinking out loud here. I don't know if that's realistic or not. I am thinking about doing it though but I don't see it happening. The other thing that could possibly help could be doing this in a conical and using the racking arm to inject CO2 or O2 to keep the yeast in suspension.

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Old 11-01-2011, 10:20 PM   #520
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except, of course, the most obvious solution.
It's in my bag right now.. so shut the hell up.
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