Recent content by Fermentophile

So far I haven't decided on any recipe yet, I'm trying to work out the logistics of brewing a beer like this from start to finish before I think about a grain bill and oak. I will be doing all grain, same as all my batches. I think doing this with extract it would be very hard to get it down to...

Thanks for the info, Calder. I haven't been brewing too long, but the smallest beer I've ever made is one I'm making now, a 90 minute IPA at 9.5%. The rest of me beers have been 11-12% so far with no problems whatsoever. I only buy strong beers like this when I'm buying, so I figure I'll only...

Thanks for the feedback everyone. I looked up EC-1118 champagne yeast's alcohol tolerance and it is listed as 18% so that may work on a 16% beer to carbonate it if I rehydrate the yeast with some nutrients... I'll be using WLP099 for this beer, but it will be in secondary for up to a month and...

Hi Revvy, I don't think adding dry yeast to a 16-20% beer along with priming sugar at bottling will work. US-04 or Nottingham yeast will probably die instantly if I add it in dry to a beer that's a fifth alcohol... I have added EC-1118 champagne yeast to bottle my 12% ABV beers at bottling and...

Hi all, I'm looking into brewing a super high gravity ale in the near future, something like Dogfish Head's World Wide Stout or 120 minute IPA. The alcohol lever will be 16-20% by the time it's done, and I would really prefer to bottle-condition the beer as I do with every other one I've made so...

Anyone have any help for me? Please, I would love some feedback from someone experienced on how this recipe may turn out and what I can do to help it work. Thanks!

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Hi everyone. I just did my first all-grain brew last night, and the original gravity ended up way higher than I expected. I was doing a stovetop mash and I did the 2-step mash (protein rest at 143 F 20 min then conversion at 153 F 60 minand ended up with about 1.5 or 2 gallons more pre-boil wort...