historian
New Member
Is there a way to determine the percent alcohol of a beer without using a hydrometer to measue OG and FG?
I found a recipe in Extreme Brewing that aims for a very high alcohol brew by adding sugar throughout the brewing process, in order to not shock the yeast at the onset. But if I do this, I will be screwing with the gravity throughout, so it will be impossible to get an OG i can trust.
I can estimate the alcohol content based on the fermentable sugars, but for a high gravity brew I'm sure that the yeast efficiency will start to be limited. (there is an addition of distiller's yeast at one point to try to keep things growing.)
Am I stuck telling people a wild guess when I brew it, or is there a better way?
I found a recipe in Extreme Brewing that aims for a very high alcohol brew by adding sugar throughout the brewing process, in order to not shock the yeast at the onset. But if I do this, I will be screwing with the gravity throughout, so it will be impossible to get an OG i can trust.
I can estimate the alcohol content based on the fermentable sugars, but for a high gravity brew I'm sure that the yeast efficiency will start to be limited. (there is an addition of distiller's yeast at one point to try to keep things growing.)
Am I stuck telling people a wild guess when I brew it, or is there a better way?