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Old 12-04-2008, 05:06 PM   #1
Oct 2008
Posts: 9

So it looks like my latest brew is going to turn out very thin and weak. No problem - I'll just be bloated before I'm drunk

My plan up until recently with my next brew was to do a stonkingly strong trappist ale so I figure it's wise to find one thing out...

What effects the strength of the brew. Obviously on a basic level it's the yeast converting sugar to alcohol but why, for example, has my latest brew come up more like a 2% instead of 5? What can i do to jack up the strength of future brews ets? Just generally speaking...

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Old 12-04-2008, 05:11 PM   #2
Joker's Avatar
Nov 2007
Posts: 1,950
Liked 32 Times on 29 Posts

More sugars for the yeast to convert. However this does not mean table sugar or simple sugar either more extract or more grains to provide more sugars.

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Old 12-04-2008, 05:15 PM   #3
Apr 2008
Largo Florida
Posts: 506
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and then more hops to even out the extra sugars

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Old 12-04-2008, 05:17 PM   #4
Jun 2008
Posts: 544
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Are you certain its only 2% ? Mash or liquid malt extract.

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Old 12-04-2008, 05:20 PM   #5
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,375
Liked 775 Times on 432 Posts

Post a cliff note of your recipe and process.

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