Originally Posted by dbsmith
Boosting ABV usually requires longer conditioning times and higher chances of stressed yeast and off flavors. Friends always want to do high gravity beers but they don't really understand what that entails. My advice is to get that idea out of your head and worry about flavor first.
I'm not looking for huge spikes. It's flavor first, everything else second. I'm just looking in to it for reference. I know a LHB'er that consistently produces excellent beers in the 6-9% range and if I can hit that quality with an ABV nearly double where I am now it'd last longer! Ha!
I had looked at sugar and, according to the online calculators, it would take 5 lbs of corn sugar just to get in his range so I'm curious what his secret is. Anyways, advice heard. Ill stick with making good beer.