In regards to over yeasting, would using double yeast and adding extra sugar raise the alcohol content of the finished beer?
I just made my first batch (Stout altered to be a Baltic Porter with a coffee and chocolate flavors added), and the alcohol content is only about 4% by volume when I was hoping the extra sugar I added (1 cup before primary) would raise it. The aroma is nice and flavor seems to be a great preview before carbonation but obviously the % I wanted wasn't accomplished. I'm thinking an extra fermentation step with more yeast could solve that.
Tips for the next batch would be greatly appreciated.