captaineriv
Well-Known Member
Not that I have the desire to recreate a 20% abv+ brew, like DFH 120-minute IPA (yet), but just for the sake of adding to my general collection of knowledge, can this be done using "conventional" high gravity brewing methods (the same methods used to make a brew of, say, 11%)? It seems that even the most hardcore of beer yeast, regardless of aeration, pitching rates, conditioning time, etc., would have a hard time with this without some kind of special and profound technique in place. I'd love to hear what everyone thinks.
captaineriv
captaineriv