Go big or go home? well, I'm a "home"brewer...

[jamesnsw]

I think we need to start working towards the other end of the extreme- super low alcohol beers- that *Still Taste Good*- that'll be the hard part.

I think it would be incredibly hard to go below 1.035 OG and still get good full flavor, and not be watery.

 

[jfr1111]

Another argument in favour of smaller beers is that for the people who don't have an elaborate setup (BIAB, 7.5 gallon pot, etc.) they're just plain easier to brew froma logistic standpoint. When I'm brewing sub 1.040 beers, I can mash in a 3.5 gallon pot that I put in the oven at the "hold" temp" setting. Way easier to have stable temperature this way than in a cooler or a pot with towels and coats thrown over it.

 

[dlester]

How about bittering balance? Too often "too big" can refer to hoppiness, like the IPA. I too am striving to brew lower ABV beers, and working the IBU's (international bittering units) down to balance the sugars.

I just brewed a well balanced IPA where all the hops were added at 30 min, 10 min and at knock out. I rested the grains at 148 for 1.50 hours to make it as dry as possible. That along with non-fermentable crystal malts made it dry with some sweetness to counter the IBUs.

I have been aiming at an IBU of 12-15 for very light beers, 25 for ales and 35+ for IPA. So far, it seems like a good map to go by for my brewing.

I really enjoy the flavor and aroma of hops, but without the big bite of the bitterness. That along with the lower alcohol makes for a great beer that you can drink two and not worry about being drunk in front of the kids, a big no-no here at my household.

Cheers

 

[Special Hops]

All mine are typically under 1.060. I like to a few at a time. And the high gravity stuff is too heavy and get's me drunk too quickly.

I do enjoy tasting some of the higher gravity stuff occasionally, but If I am in the mood for one I will just go out and buy some. I don't need a keg of 10% beer.