# Tag Info

9

Most of those ridiculously high ABV beers have been ice-distilled (some multiple times). Supposedly it's technically illegal for homebrewers since it's distilling, but it's basically just cooling the beer to the point where some of the water freezes and removing the ice. You can get pretty decent ABVs (12%+) without resorting to that though. You'll need a ...

8

There is brauhaus - a javascript library for homebrew beer calculations, both in the browser and on the server I have not used it - the homepage says features include: Support for multiple Javascript runtimes Node.js 0.6.x, 0.8.x, 0.10.x Chrome, Firefox, Internet Explorer 9+, Safari, Opera, etc Calculate estimated OG, FG, IBU, ABV, SRM color, ...

8

This seems like a simple solution dilution problem. Take 5 gallons = 20 quarts => 20 quarts * 5% ABV = 1 quart alcohol. Then take your 1 quart of "80 proof" (40% ABV), and we get 1 quart * 0.4 = 0.4 quarts alcohol So we have a total volume of 21 quarts (beer plus spirits) and a total of 1.4 quarts alcohol, thus 1.4 / 21 = 6.67% ABV Unless I'm ...

8

The hops are creating nucleation sites for the CO2 to come out of solution in the beer.

8

How are you measuring gravity? I would double-check your gravity readings. If you are using a refractometer, you'll need to correct your reading because they are not meant to be used after fermentation begins (because of the presence of alcohol). If you're using a hydrometer, you need to de-gas your fermented sample enough to ensure that your hydrometer ...

7

It is impossible to predict YOUR FG. I know nothing about your skill level, your fermentation processes (temp, O2, pitching rates). I know nothing about the yeast you plan to use. I know nothing about the true fermentability of the extract and booster you are using. That said some estimates can be made. In the best of scenarios if we assume a 65% ...

7

Yup, it can be easily measured using a hydrometer. Simply take a specific gravity reading before pitching yeast and after fermentation is complete. Find the difference between the two values, this will be proportional to the amount of sugar the yeast has converted to alcohol. Multiply this number by 131 and you get the ABV. For example: You brew a ginger ...

6

Yes, sugar is sugar and yeast convert sugar to alcohol just the same in beer as in cider. (OG - FG) * .131 (or .135 or whatever).

6

This is actually a popular argument. Consensus is that fractional freezing still makes it a beer. Bud Ice, Miller Icehouse, and Natural Ice are all examples of ice beers, made the same way, and sold as beers. There's no standard definition of beer that limits the strength, so I see no reason why it's not beer.

6

BE SURE to boil any water you add at this point to deoxygenate it. If you don't, the added water will oxidize your beer and promote faster staling.

5

I believe it will be possible to add extra water to decrease the ABV but is it really necessary? If so I would get purified water and for a 43L batch add a few liters to decrease the ABV. Do this in the new carboy before racking the brew into it. If it was me I would leave it though. As mentioned by others without having the exact readings it is hard to say ...

5

Obligatory Disclaimer: Though I do have some formal education, I am by no means a professional chemist, so please take my answer for what it is - semi-educated speculation. As you hinted, back titration is a popular method of determining alcohol content in alcoholic beverages, especially wine. It would make sense that a similar approach could be used for ...

4

The definition varies, depending on who you ask (and usually upon their tolerance to alcohol and frequency with which they drink). But it means you should be able to have a couple and go back to work functioning perfectly well, or several over the course of a day without getting more than a little buzzed. In my opinion, it should be less than 5%, but my ...

4

You can dilute/blend your beer to diminish the ABV (and increase the volume). Brew Your Own magazine has a nice article on that.

3

There was a discussion on HBT about this. If you measure in Fahrenheit, the formula is as follows: C = ((1.313454 - (0.132674*F) + (0.00205779 * F^2) - (0.000002627634 * F^2))) Where C is the correction, and F is degrees Fahrenheit of the liquid being measured with the hydrometer. This assumes the hydrometer is calibrated for 59 degrees Fahrenheit. ...

3

Heres a good bit of information from the mad fermentationist about alcohol content and fruit in beer: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html Fruit also contains other things (water) that will further dilute the beer, so the effect will be minimal, if anything at all, and can actually cause the total alcohol ...

3

You don't want to up the specialties on the first pass. If the beer has the right flavor profile you want, then changing those will change the flavor. Furthermore, if you increase say the chocolate malt, the color will change too. I'd start by upping the gravity with base malt until you got to about 80-90% of the final target gravity. Then get the rest ...

3

I don't know if there's an accepted standard or not, like "Must be under 4% ABV" or something. Personally, I define a session beer as something that is not too heavy in flavor or in my belly, that doesn't have too much alcohol. "Too much", for me, is defined as "I can drink this for many hours in the sun and still communicate with my parents."

2

I think it's subjective. But basically, it's a beer that you can drink, say, six or eight of over the course of three or four hours and still be able to function normally. For some people, PBR might be all they can handle in a session. For others, maybe it's a wee heavy. I deinitely want the guy who calls Samichlaus a session beer on my side!

2

Morebeer has a simple table for common fruits, http://morebeer.com/articles/fruit_in_beer It is unlikely you will lower the alcohol content unless the addition is primarily water, not at all sweet, or your beer is extremely high alcohol to begin with.

2

BJCP guidelines are not the end-all, be-all. Basically, they're good for judging beer at comps and that's about it. I definitely would consider your examples to be beer if they started out as a fermented grain beverage. Whether or not I'd want to drink one is an entirely different matter! AFAIK, Bud Ice and the like are not freeze concentrated...they are ...

2

I feel that it would be whiskey at this point. Regardless of the method, it has been distilled. If they kept going at it with the distillation and got up to 90%, would it still be beer then? As far as ingredients, there have been alternative bittering agents to hops historically, and I've enjoyed a 100% wheat beer as well. Process is what defines beer - ...

2

I would say it is still beer. Though quite an extreme example. Mirriam-Webster defines beer as "an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation." End of History fulfills this. It is my understanding that the beer is the highest ABV achieved by natural yeast fermentation. They ...

2

I use Brewtarget. It's a java open source utility that does all you need for brewing beer, including equipment calculations, mash/ sparge temps, estimates pre boil, post boil and finishing volumes and gravity, IBU, SRM and has some nice recipe and brewday instruction printouts.

2

When you add water, make sure you don't get chlorinated water like some cities provide. The yeast doesn't like the clorine and you could get problems with bottle carbonation.

2

There are two reasons I can think of: Capsaicin from jalapenos killed your yeast. If it can do that to yeast in baking, why not in beer? Required concentration would be high, but we don't know yours. Or maybe something else killed it? High gravity is not from fermentable sugars. To test which one is the case, take a big amount of baking yeast, a cup or ...

2

Fermentability is more realted to the wort than the yeast. Given what you posted, my bet is that you made a wort high in unfermentables and may not get much more attenuation.

2

Because alcohol concentration is measured in terms of volume, the key question in this is: What is the volume of 1kg of sugar syrup? Assuming dissolving the sugar in water doesn't change the total volume much, your liter of sugar syrup weighs 1kg + 800g = 1.8kg. Assuming it was perfectly mixed, the kilogram you added was only 1/1.8 = 0.555... = 55.6% ...

2

First: It is your first brew! Relax. Brew it and THEN start playing. There is a lot of things you need to get used to. But it is up to you. :) You can follow thesquaregroot's answer, or you can alter the abv in a different way: Brew the beer and let it ferment in two fermenters, where the one fermenter is the one gallon one that will be made special. When ...

2

While it wouldn't be literally the same process (in saké production starch degradation and alcohol production take place simultaneously, in the presence of two different types of organisms which have different and not necessarily compatible optimum conditions), something similar is definitely practiced in brewing, in which yeast are encouraged to make more ...

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