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Old 09-15-2012, 02:50 AM   #1
Sep 2012
buffalo, NY
Posts: 1

I was thinking about something yesterday. Yeast are hungry little critters and all they want is more sugars. Why could one not add more sugar either as invert sugar or malt extract in a water mix (80/20) in the middle of fermenting to give them more sugars to kick ones brew to a higher level? If that is the case why not feed them more over a longer time until they choke out due to the high ABV and have a drink that tastes like a low OG drink but kicks butt?

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Old 09-16-2012, 01:46 AM   #2
Jan 2012
Canton, ME
Posts: 558
Liked 30 Times on 27 Posts

You can do what you said, but I don't think you're going to get what you think... A drink that tastes like a low OG drink but kicks butt? It can be done, but not quite that easily. Just step feeding a regular beer with simple sugar is going to give you something really dry and you will certainly be able to taste the amount of alcohol, it isn't just magically hidden because you fed the yeast later. Maybe with a good enough recipe design, extended aging, etc. you could get what you're looking for, just do some more research.
Originally Posted by petey_c View Post
"Lets say your local bar pours an American pint where 15% of the beer is missing due to headspace. Every 6.66 beers you drink you 'll have been missing 1 entire beer". 6.66 beers!. I wonder who's really responsible for the missing beers... I don't know, maybe Satan??!

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