punk_rockin2001
Well-Known Member
I'm in the preliminary stages of planning a super-giant overly complicated beer and it appears that the only really different part is the fermentation. I've read about the methods of canning wort, or just adding a ton of sugar to the fermentation to bring up the alcohol.
My question is: if I just have a big enough starter and aerate well enough, why won't it work? I was thinking of pouring the syrupy wort over 2 yeast cakes worth of yeast and throwing a fish tank stone in there for a few days, then adding a few pounds of sugar at the end to try to dry it out.
If canning the wort is what has to be done, then thats what I'll do, but it just seems like any other higher alcohol brew that has stuck fermentation is usually due to temp, or not pitching enough yeast.
My question is: if I just have a big enough starter and aerate well enough, why won't it work? I was thinking of pouring the syrupy wort over 2 yeast cakes worth of yeast and throwing a fish tank stone in there for a few days, then adding a few pounds of sugar at the end to try to dry it out.
If canning the wort is what has to be done, then thats what I'll do, but it just seems like any other higher alcohol brew that has stuck fermentation is usually due to temp, or not pitching enough yeast.