nlpavalko
Active Member
'Tis the season to think about Christmas beers, right? (Christmas in July is close enough!)
I'd like to brew a small batch (1 or 2 gal) Christmas ale or porter that is high in ABV (10% or higher) that I can brew now and bottle some time around November or December.
A few questions to ask though, never having done such a beer:
(1. Does higher ABV a simple matter of higher sugar content in the wort?
(2a. Is there a method to long fermentation -- meaning can sugar ferment over a long period or does the yeast eat those sugars all at once.
(2b. Will fermentation restart if a second batch of yeast is pitched?
(3. Does long storage in a secondary (five months or so) have any advantage beyond clarification?
(4. Any recipe suggestions from other forums, or ones you all have tried.
Thanks for all the help from a relative noob!
I'd like to brew a small batch (1 or 2 gal) Christmas ale or porter that is high in ABV (10% or higher) that I can brew now and bottle some time around November or December.
A few questions to ask though, never having done such a beer:
(1. Does higher ABV a simple matter of higher sugar content in the wort?
(2a. Is there a method to long fermentation -- meaning can sugar ferment over a long period or does the yeast eat those sugars all at once.
(2b. Will fermentation restart if a second batch of yeast is pitched?
(3. Does long storage in a secondary (five months or so) have any advantage beyond clarification?
(4. Any recipe suggestions from other forums, or ones you all have tried.
Thanks for all the help from a relative noob!