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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > ABV tampering advice, what do you think?
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Old 10-05-2012, 06:23 AM   #31
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question for you guys...
would live bottle conditioning increase my % at all?
or just the standard .2%?

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Old 10-05-2012, 06:24 AM   #32
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question for you guys...
would live bottle conditioning increase my % at all?
or just the standard .2%?
Maybe around .1-.2%. Adding more sugar than that could easily result in bottle bombs.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 10-05-2012, 06:26 AM   #33
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Quote:
Originally Posted by nvs-brew
question for you guys...
would live bottle conditioning increase my % at all?
or just the standard .2%?
Not significantly, just a tenth or two.
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Old 10-05-2012, 06:27 AM   #34
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ok so for example:
adding a cooper carbination drop will give me the same increase of alcohol as adding abit of yeast and sugar to the bottle?

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Old 10-05-2012, 06:30 AM   #35
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ok so for example:
adding a cooper carbination drop will give me the same increase of alcohol as adding abit of yeast and sugar to the bottle?
Pretty much. Not sure how much sugar's actually in one drop, but yes, that's the gist of it.
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-05-2012, 06:32 AM   #36
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Champion! Cheers
So why do ppl live condition?
For flavour?

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Old 10-05-2012, 06:35 AM   #37
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Champion! Cheers
So why do ppl live condition?
For flavour?
For ease and cost, I'd guess. Most brewers don't get a kegging system because they're expensive and they can simply add sugar before bottling. You're right, it does add a depth of flavor, but I think it's the operator friendly aspect that is most appealing.
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-05-2012, 10:15 AM   #38
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What's a difference ?
Helibrewer and Nordeastbrewer already explained quite concisely.

From what I'm understanding, and I am merely an observer with no practical experience of AG so far, steeping is essentially just to get sugars from specialty grains for flavour, body, mouthfeel, that don't really ferment.

Mashing is to get the sugars from base malts that will mostly ferment, depending on the temperatures mashed at. However, specialty grains can be mashed with base malts, due to the diastatic property of the base malt, and enzymes released which help conversion of the specialty grains into fermentable sugars too.
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Old 10-05-2012, 01:17 PM   #39
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Remember our forum rules- no namecalling or personal attacks. Snide remarks belong in that category.

If your post was deleted, it is because you broke the rules of the forum. Banning may result if this continues, with no further warning.



Crystal malts ("cara" type malts) are premashed, so to speak, so that the crystalline sugars are available without mashing. Steeping for 15-20 minutes at temperatures up to 170 degrees is absolutely adequate. Steeping for longer will do nothing- it's not like the grains well get "wetter" or anything.

Misinformation abounds, but let's get our facts straight before correcting someone else. Thanks!

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Old 10-05-2012, 03:09 PM   #40
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Thanks, Yooper. So for the record, my LHBS wasn't crazy when they suggested 165 for 10 min considering it was an extract brew.

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I'm pretty new, but is steeping the grains at 165 for 30 min too hot or too short? Those numbers don't seem unreasonable to me.
I was told a few weeks ago that the time/temp wasn't critical because I was only after color/flavor, not fermentibles, but I tend to believe everything I read on the internet...

P.S. I grew up in the UP.
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