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Old 12-04-2008, 05:06 PM   #1
RyanL
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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
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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
Righlander
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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
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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
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Post a cliff note of your recipe and process.


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