Attempting 40%+ ABV beer... "Barley Brandy"

[Cape Brewing]

At 15%+ is oxidation really that much of a problem?

No.. Especially since I have another 40-50 gravity points to go. If the yeast kicks up it'll use that oxygen up. If the yeast doesn't kick up, the beer is ruined anyway and oxidation is the least of my worries.

 

[biochemedic]

1200. Its down to 1075 so a little over 17% abv

Oooff...already at 17%...you may have to resort to turbo yeast/distillers yeast. You should get most of the flavor profile from what you've already fermented anyway...

 

[the_bird]

If the yeast doesn't kick up, the beer is ruined anyway and oxidation is the least of my worries.

Why would you say that? If the beer stalls at 17% or 18%, **** it, go ahead and freeze-concentrate it. If you can remove a third or half of the water, you're going to effectively dry it out anyway since alcohol's going to represent a higher percent of the remainder.

It could be good, too... boozy, but a little sweet. Instead of a beer-whiskey, it's a beer-liquour. **** it, don't give up on it.

 

[jeepinjeepin]

Sugar percentage goes up with the alcohol as the water goes bye bye. It would probably seem sweeter.

 

[Cape Brewing]

Its sweet now but, believe it or not, its not horribly sweet. I really want it dried out a bit more.

Oh, and Bird, its not like I'm gonna toss it.

 

[makomachine]

Not that familiar with high gravity liquor / beer - good to know oxidation isn't as much a factor. Any after dinner cordial is still a success in my book on the first time out. If the flavor is good, I think freeze concentrating a portion (not all) might make for a great liquor.

I had a breakfast fantasy where I was drizzling some over pecan pie!

 

[sudsmcgee]

Cool thread. Looking forward to hearing about the final product.

 

[brandonhagen1]

has the gravity dropped any more yet if not i would try distilers yeast

 

[Cape Brewing]

You're about a dozen posts behind

 

[bottlebomber]

I had a breakfast fantasy where I was drizzling some over pecan pie!

Fruity

 

[brandonhagen1]

must of missed that post sorry

 

[Cape Brewing]

We'll all pull through

 

[makomachine]

Fruity

Cold fusion

 

[jeepinjeepin]

You're about a dozen posts behind

Beano?

 

[motobrewer]

beano?

+1

 

[jeepinjeepin]

+1

'twas a joke.

 

[motobrewer]

'twas a joke.

which is why I +1'd...

first time, eh?

 

[Cape Brewing]

You two should make out or somethin'.


Turbo yeast ordered through Runnnnn Forrrrest!! (He must be sick of that joke).

 

[jeepinjeepin]

My local, almost local, and I think my not so local LHBS stock turbo yeast. Surely nobody in my area distills?

 

[brewmaster12]

After this finally dries out for you, how long will you let it sit before moving on to the freeze concentration part?

 

[NJstout]

any updates?

 

[bottlebomber]

I think personally that you should make a couple batches of 60 shilling, and blend half of this into each batch halfway through its fermentation. Maybe it'll come down, and you can have some good strong scotch ale. Maybe give a another shot later

 

[Cape Brewing]

I have been super lazy with it given my frustration levels. It is just sitting patiently for me to rack it and pitch the distillers yeast. Second fermenter is clean and just sitting there.

I have some time today and have to rack another beer so I'll probably do them both and just get it over with.

I don't think the strong scotch idea is a bad one but... we'll see. I have this distiller's yeast as the last resort and then I'll make a call.

 

[NJstout]

I'm guessing the distillers yeast wasnt succesful?

 

[Cape Brewing]

Nope... it is dead stuck at just under 1080 and it don't wanna move one iota. It is at about 17% ABV and it sucks somethin' fierce cause if you can ignore the super sweetness, it tastes amazing.

the beano idea has come up a few times and I've completely dismissed it each time because I refuse to believe there aren't any more fermentables there given the mash schedule I used but as someone (Da Bird) was pointing out two days ago... it can't HURT... so... I might actually try that just for the hell of it.

We'll see.

It kills me to walk by that fermenter too... it tastes great, it just HAS to dry out a bit more.

 

[tdogg]

maybe pull out 1 gallon into a glass jug, and try beano in just that gallon?

 

[DakotaRules]

How many gallons did you dedicate to this?

 

[Cape Brewing]

Yeah, that was suggested... and it's a good idea... at the same time though, if it doesn't work, I am completely out of ideas anyway and am gonna have to have someone dump it for me as I won't be able to bring myself to do it.

I was thinking about trying to freeze concentrate a portion of it anyway, just for giggles but I'm not sure I want to go through the hassle with that either if it isn't going to dry out a bit more.

 

[Cape Brewing]

I have about 6 1/2 - 7 gallons in a fermenter

 

[unionrdr]

A couple of the small commercial craft brewers did it. Maybe ask how they accomplished this? It's worth a shot,anyway.