Home Brew Forums > Home Brewing Beer > General Beer Discussion > 20% abv beer, 100%fail.
Reply
 
Thread Tools
Old 11-27-2011, 11:41 AM   #1
bryan567
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: San Diego, Ca
Posts: 13
Default 20% abv beer, 100%fail.

Hi,

So I tried to brew a 20% abv beer and recently decided it is a failure. I'm not here to talk about what I did or why it failed (although Im prefectly willing to if anyone is interested). I have a good idea what went wrong and what to do differently next time. I'd like to get your opinions on what (if anything) I can do to make this failure drinkable.

It started at 1.179 and stopped at 1.078 which leaves it at 14% abv and is, of course, undrinkable. Thing is, underneath the unbearable sweetness, it actually smells and tastes really good!

Pitching an active starter of a high alcohol tolerant yeast would probably drop it a few points more, but I doubt adding more yeast will ever get it down to drinkable levels.

Im thinking pitching some bugs and let them have a go at the remaining sugar. I know lacto and pedio have a alcohol tolerance of around 9 and brett is at around 12, so Im thinking dilute with water untill the alcohol is down to bug tolerable levels and let them work out the rest.

What do you guys think?


bryan567 is offline
 
Reply With Quote
Old 11-27-2011, 12:47 PM   #2
janivar123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: porsgrunn norway, lol
Posts: 554
Liked 5 Times on 4 Posts
Likes Given: 3

Default

Lalvin EC-118 might push it up to 18% if you mashed cold enough


__________________
Nothing too interesting yet
deamonale
A work in progress just like my beer
janivar123 is offline
 
Reply With Quote
Old 11-27-2011, 12:56 PM   #3
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,712
Liked 1716 Times on 1604 Posts
Likes Given: 1

Default

If you're going to dilute with water, you could do the same thing with normal yeast anyways...

And you could always remove it afterwards by way of freeze distillation.
emjay is offline
 
Reply With Quote
Old 11-27-2011, 01:08 PM   #4
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,302
Liked 4957 Times on 2963 Posts
Likes Given: 4152

Default

Diluting 50:50 it would be a simple solution. Play around with beersmith - you might need to boil some hops on stovetop and add to get correct bitterness ratio. Then pitch new yeast. Good luck.

If you don't want to dilute, you could add amylase enzymes and hope for further fermentation. This only corrects poor fermentabiliity due to bad mash temps. If I was in your shoes I'd give this a try (and I'd add more yeast).

BTW, bugs (bacteria) won't help. They are not cool with high-alcohol. Popular wisdom says they are good to about 8%.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 11-27-2011, 01:18 PM   #5
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,712
Liked 1716 Times on 1604 Posts
Likes Given: 1

Default

Quote:
Originally Posted by passedpawn
If you don't want to dilute, you could add amylase enzymes and hope for further fermentation. This only corrects poor fermentabiliity due to bad mash temps. If I was in your shoes I'd give this a try (and I'd add more yeast).
It's a 14% beer. Adding amylase is just going to make it sweeter. It's a pretty safe assumption, especially so far from a reasonable FG, that it stalled due to the alcohol level.

There could very well be a fermentability issue, but it's almost certainly not the wall he's currently run into, and it will be impossible to tell if such an issue exists until he addresses the issue he's currently facing.

To add amylase now would be seriously jumping the gun, especially since there's nothing to suggest a lack of fermentable sugars. In fact, the fact that it tastes sickeningly sweet is a damn good indicator that there are plenty of fermentable sugars still remaining in the beer.
emjay is offline
 
Reply With Quote
Old 11-27-2011, 01:31 PM   #6
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,302
Liked 4957 Times on 2963 Posts
Likes Given: 4152

Default

Quote:
Originally Posted by emjay View Post
It's a 14% beer. Adding amylase is just going to make it sweeter. It's a pretty safe assumption, especially so far from a reasonable FG, that it stalled due to the alcohol level.

There could very well be a fermentability issue, but it's almost certainly not the wall he's currently run into, and it will be impossible to tell if such an issue exists until he addresses the issue he's currently facing.

To add amylase now would be seriously jumping the gun, especially since there's nothing to suggest a lack of fermentable sugars. In fact, the fact that it tastes sickeningly sweet is a damn good indicator that there are plenty of fermentable sugars still remaining in the beer.
Yep, you are right.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 11-27-2011, 01:33 PM   #7
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,810
Liked 1335 Times on 876 Posts
Likes Given: 35

Default

Experiment with water dilution in taster cups. Maybe 1/3rd water will pull the sweetness down.

20% is pretty ambitious.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is offline
 
Reply With Quote
Old 11-27-2011, 02:23 PM   #8
BBBF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Chicago
Posts: 1,234
Liked 77 Times on 59 Posts
Likes Given: 34

Default

I'd brew something else with some champagne yeast and then rack onto the yeast cake before watering it down.
BBBF is offline
 
Reply With Quote
Old 11-27-2011, 02:44 PM   #9
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,169
Liked 235 Times on 200 Posts
Likes Given: 2

Default

I'd make a decent size starter with EC-1118, and try it out on a gallon as a test batch.
usfmikeb is offline
 
Reply With Quote
Old 11-27-2011, 03:12 PM   #10
pernox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Western MA
Posts: 393
Liked 18 Times on 16 Posts
Likes Given: 40

Default

WLP-099 and forget it.

Really - make a five gallon starter (something with a lot of hops - it throws unpleasant esters that take a while to age out IMO) of something low gravity, then pitch your monstrosity onto the cake and forget about it for a year. This stuff is a beast.


__________________
"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787
pernox is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Harris Teeter Beer Fail - Tried Barrel Trolley jdlev General Beer Discussion 4 08-16-2013 12:52 AM
Don't fail me now RDWHAHB General Beer Discussion 4 01-16-2011 04:00 PM
I fail at search Frankfurtvr4 General Beer Discussion 15 11-10-2010 08:18 PM
Mr. Beer Fail! s4guy2000 General Beer Discussion 17 02-17-2010 04:35 AM
Secondary Dry-Hop Fail BillyVegas General Beer Discussion 2 07-08-2009 05:47 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS