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Old 05-23-2012, 01:57 PM   #1
Whiskey184
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May 2012
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I have been experimenting with adding more and more LME to each batch, as well as adding honey at flame out. I have only been able to make one of my batches reach 7 percent. What do I need to do to get a batch at 10 percent?

 
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Old 05-23-2012, 02:10 PM   #2
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You could always try adding table sugar depending on the style of beer.
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Old 05-23-2012, 02:21 PM   #3
redsoxfan1974
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I recently brewed a Scottish Wee Heavy that came in around 9.4%. You may need to increase the size of your yeast starter.

 
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Old 05-23-2012, 03:15 PM   #4
bknifefight
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I think you need to read up more on brewing if youre asking a question like this. Go check out howtobrew.com

To answer your question, more sugars = more alcohol. But it's not so simple, as redsoxfan said, more yeast is needed when the gravity increases. You will also have to control fermentation temperature since you are more at risk of getting a hot alcohol mess that could take a long time to mellow out.

Hitting 10% may be some big milestone for you, but it seems kinda irrelevant to me. I would just focus on making good beer, and getting good at that first. Once you are pretty well versed in brewing, then make your 10% beer.

 
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Old 05-23-2012, 03:21 PM   #5
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Quote:
Originally Posted by bknifefight View Post
I think you need to read up more on brewing if youre asking a question like this. Go check out howtobrew.com

To answer your question, more sugars = more alcohol. But it's not so simple, as redsoxfan said, more yeast is needed when the gravity increases. You will also have to control fermentation temperature since you are more at risk of getting a hot alcohol mess that could take a long time to mellow out.

Hitting 10% may be some big milestone for you, but it seems kinda irrelevant to me. I would just focus on making good beer, and getting good at that first. Once you are pretty well versed in brewing, then make your 10% beer.
I agree with this.

To get high alcohol you need more sugars. That won't necessarily make something drinkable.

You will need a lot of yeast to ferment such a high gravity. You will also need a strain of yeast that can survive the high alcohol content.

If high alcohol is the object you could make a good beer to drink and top it off with shots!

 
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Old 05-24-2012, 01:25 AM   #6
20000Barrels
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I have brewed 2 kits from http://www.highgravitybrew.com
One was 9.75% and the other was 8.5%.

Northern brewers Black IPA is over 10%. It calls for sugar at the end of the boil.

Some of the Triple Belgian kits are close to 10%.

My problem with some of these kits is you really need a yeast starter. We are talking like 15lbs of candi syrup. Also your fermentation room need to be spot on temperature wise.

There is plenty of kits that will that will be around 10%.

 
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Old 05-24-2012, 11:32 AM   #7
MrOrange
 
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Quote:
Originally Posted by 20000Barrels View Post
We are talking like 15lbs of candi syrup.
That seems a little excessive....
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Old 05-24-2012, 11:44 AM   #8
Slipgate
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I made a mistake on a recent IPA and got the OG at 1.085 or something close to it. I just kegged it and my final OG showed that this is a little over 9% ABV. All I did was add around 2-3 lbs of extra corn sugar after it was all done (it originally came in at 1.040 and I was trying to fix it).

I did not add any extra yeast. I just used the standard liquid yeast for American ales (WPL 0001 I think).

 
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Old 05-24-2012, 01:45 PM   #9
20000Barrels
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Quote:
Originally Posted by MrOrange View Post
That seems a little excessive....
My bad it was 9.5 lbs

 
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Old 05-24-2012, 02:00 PM   #10
solbes
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9.5 lbs of candi sugar or candi syrup is still way over the top. Are you sure you don't mean liquid extract, i.e. LME? 5 gallon batch? I've brewed a few high gravity belgian kits from NB and have not seen more than a 2 lb sugar addition.

My RIS is right on the edge of passing 10%, I'm hoping a small active yeast starter added a month before bottling will bring it past the finish line and drop the FG a few more points. But it had loads of fermentabes and yeast added.
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