Scandixbrewer
Active Member
- Joined
- Feb 22, 2020
- Messages
- 34
- Reaction score
- 7
Hello I think I need some advice on brewing beer with high ABV, it seems like all my attempts are failing. I started over a year ago to brew some high ABV ales, first attempt was a barley wine with a ABV of about 10%. Since then I've brewed 2 more barley wines, a scottish wee heavy, 3 old ales and a couple of belgian quads. All of them have had this flavor I don't like and a flavor i think is an off-flavor, but not able to describe very well. It's not harsh or astringent, more like an old or stale flavor, but not stale as in flat or oxidised. The flavor doesn't seem to go away with age, I have two older than a year and several that's between 6 months to 12 months old, and it's still there.
I brew other beer too, mostly ales, and nowadays those are quite good, I have no major problems brewing IPA, NEIPA, British ales etc.
For these high ABV beers I try to oxygenate well, I've purchased an oxygenation wand and a (pure) O2 source. I make a starter according to what the brewing software tell me, and slightly more. I use yeast that should be able to handle the kind of expected ABV.
What else is there to do that I might be missing? Or am I still not oxygenating enough? Or use not enough yeast? Or too much yeast?
Thanks in advance!
I brew other beer too, mostly ales, and nowadays those are quite good, I have no major problems brewing IPA, NEIPA, British ales etc.
For these high ABV beers I try to oxygenate well, I've purchased an oxygenation wand and a (pure) O2 source. I make a starter according to what the brewing software tell me, and slightly more. I use yeast that should be able to handle the kind of expected ABV.
What else is there to do that I might be missing? Or am I still not oxygenating enough? Or use not enough yeast? Or too much yeast?
Thanks in advance!