A beer with an original gravity of 1.070 or higher.
9
votes
3answers
1k views
High-gravity beer stored too cold to carbonate during bottle conditioning. How can I carbonate this beer?
I made a strong scotch ale. Bottled it up, 2 weeks later no carbonation. Is there a way to save this batch?
OG 1.095,
Used Safale US-05,
2 weeks in primary,
6 weeks in secondary,
FG 1.030,
I ...
7
votes
3answers
695 views
What should be done differently for high-gravity beers?
What, if anything, should you do differently when brewing a high-gravity beer?
6
votes
3answers
273 views
Is there a noticable difference between adding extract to all grain and “pure all grain” on high gravity beers?
This may be similar to some of the questions extract brewers ask, but what I want to do is brew my normal 10 gallons, but I want to do an imperial. I use a 10 gallon mash tun, limiting me to 26 ...
5
votes
1answer
183 views
Does white honey have greater effect on gravity?
A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't ...
5
votes
1answer
350 views
Curiously high OG after first all-grain batch
I conquered my first all-grain batch this weekend, and after some early problems constructing my cooler mash tun, it went off without a hitch.
It's a Northern Brewer all grain kit, and the recipe ...
4
votes
4answers
352 views
I might have pitched at too low a temperature
I brewed my first extract batch in awhile yesterday (5.5 gal Great Lakes Christmas Ale clone), and I feel I may have cooled it too much. I got 2.5 gallons of the concentrated wort down to about ...
4
votes
3answers
468 views
How to avoid a boozy flavor in high-gravity beers
Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 ...
4
votes
2answers
157 views
What can I do to ensure my high OG wort ferments well?
An Belgian Tripel recipe has caught my eye, but it looks like an imperial style. OG is estimated at 1.100+, and final abv is close to 11.5%. I'm planning on a Wyeast Belgian Ardennes yeast.
My plan ...
3
votes
2answers
164 views
How do you come up with a recipe to use for “Second Runnings”?
I recently brewed a Stone Russian Imperial Stout clone, per their official recipe in Brew Magazine. After collecting my wort, I was draining my mash tun and was saddened to see what appeared to be a ...
3
votes
3answers
245 views
Overly Active Fermentation
I've got an Imperial IPA that I'm worried has something wrong.
OG 1.080,
5gal batch,
6.5gal fermentation bucket,
Used a healthy starter,
Room temp 70f
Primary kicked up within five hours or so and ...
3
votes
2answers
349 views
Possible Stuck Fermentation
I'm attempting to brew a high gravity stout, OG 1088. Its been in the primary for two weeks. I assumed it had completed fermentation since it feremented extremely vigorously, so much so I had to use ...
2
votes
2answers
189 views
Yeast Starter for a “Big Beer”
So I'm doing my first "Big Beer" this weekend.
It's an Imperial IPA with an estimated OG of 1.096.
I'm using Wyeast 1056 with yeast nutrient, a shot of pure O2 and intermittent shaking.
Using ...
2
votes
1answer
224 views
Appropriate aging technique for high OG beers
I've seen a lot of talk about aging with several different options and techniques. I am a bit confused about what the correct method is. I am about to make a Russian Imperial Stout and I know it ...
2
votes
1answer
794 views
How do I know when a starter has hit 'high krausen', when using a stir plate
I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...
1
vote
2answers
110 views
Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch?
I am planning to make a tripel with OG near 1.085. I need to make a strong starter before subjecting yeast to that kind of gravity. I have read that 1.040 is a good gravity for making a starter. So I ...
1
vote
1answer
676 views
Temperature Swings While Bottle Conditioning/Carbonating
I brewed a GLBC Christmas Ale Clone in November, trying (futilely) to have it ready for Xmas Eve. Had it in bottles two weeks before, but to no avail. As this beer finished up around 9.3%abv, the ...
