ernestmyname
Well-Known Member
My brewing friend told me that the homebrew I tried of his was 12% alcohol. I believed him.
After doing some research, I asked him how he got 12% from an extract kit that had a target ABV of 6%. He said that he simply doubled the amount of wheat DME from 6 pounds to 12 pounds. He has never used a hydrometer with any of his home brew.
I have enough sense to know that the beer wasn't really 12%. This isn't even mentioning the fact that he used liquid yeast and didn't use a yeast starter. Better yet, he smacked the pack minutes before he poured the whole thing in his cooked wort.
Where can I find some reading material on what range of ABV is achievable from extract brewing, only using a single stage fermentation?
After doing some research, I asked him how he got 12% from an extract kit that had a target ABV of 6%. He said that he simply doubled the amount of wheat DME from 6 pounds to 12 pounds. He has never used a hydrometer with any of his home brew.
I have enough sense to know that the beer wasn't really 12%. This isn't even mentioning the fact that he used liquid yeast and didn't use a yeast starter. Better yet, he smacked the pack minutes before he poured the whole thing in his cooked wort.
Where can I find some reading material on what range of ABV is achievable from extract brewing, only using a single stage fermentation?