High Alcohol Homemades

[manticle]

Only really worth doing if you are trying to build a high alcohol brew - standard strength or lower is probably not worth the effort.

 

[[email protected]]

ok then, what am i doing wrong then? am i just using the app on my phome incorrectly? or is it just ****? or do i really not know what im doing?

it asks for the start grav, the starts grav.... then the end grav and temp........ and it works out to be 2.48%.........

 

[felten]

If you measured 1.034 before you added the extra sugar then that isn't the correct OG, you need to factor in the extra sugar into the OG for for alc %.

 

[[email protected]]

how do i do that then?

 

[manticle]

In the app you are using, add up all the ingredients including the ones added later and see what OG that gives you.

 

[[email protected]]

i worked it out the old fashiond way...... found my trusty HANDHELD calculator..... worked it out....... and it should be around 4.25%....... better than than the 2.25 i came up with before! not as good as the 5.4 someone came up with earlier though........

 

[jyo]

G'day, Beerbelly.
When designing your recipes try this for an awesome beer recipe program. BREWMATE
Cheers. :icon_cheers:

 

[[email protected]]

fail.........

they taste like wine........

meh........

 

[petesbrew]

Instead of just adding a shitload of sugar to a random kit, Have a look into trying stuff like Belgian Tripels, Golden Strong Ales, Dark Strong Ales, Russian Imperial Stouts, etc.

Surely you can develop one out of a kit.
If you look around on the Coopers site, they probably have their recipe for the 3 can Russian Imperial Stout.

Sure it's fun to say you've made a 10% alcohol beer, but remember you've got to be able to enjoy it too.

 

[pimpsqueak]

fail.........

they taste like wine........

meh........

I'm betting that's mostly due to your high ferment temp.

 

[[email protected]]

the temp i mentioned (34?) was the temp i pitched the yeast at..... it cooled down to about 24 degrees....... maybe it left it too long in the fermenter....... meh, ill let them condition for a few weeks and see how they go..... or try something else!

 

[manticle]

Most bad flavours happen while the yeast is growing (early stages) so 35 is way too high to pitch.

24 is still way too high to ferment and too high to pitch as well.

Lots of sugar at that temp will be all hot alcohol.

Leaving for extra time in the fermenter is a good thing.

 

[[email protected]]

i spsoe well see how they go in the next coupleof months....... its all a learning curve! and i still dont care if people diss me for wanting more grog!

 

[manticle]

No-one's dissed you yet mate.

Most posts have had suggestions and answers on how to achieve what you want while NOT getting a brew that tastes like arse.

 

[petesbrew]

i spsoe well see how they go in the next coupleof months....... its all a learning curve! and i still dont care if people diss me for wanting more grog!

I don't think anyone did diss you... There were just mentions of trying to balance out the grog with some flavour.
There's nothing at all wrong with enjoying a 10% beer (apart from if the missus wants you to duck down to the shops afterwards!)

edit: ha, you beat me to it Manticle

 

[chappo1970]

...its all a learning curve! and i still dont care if people diss me for wanting more grog!

Yep it's one big learning curve and if you are smart you'll never stop learning.

As for "Diss" you for wanting a high alcohol beer? Well I can understand that from the members here. I must admit I was struggling to understand why you wanted such a high alcohol % in such a light beer with no real hop or malt profile to hide behind? Each to their own I guess but I find higher alcohol ABV suits the bigger beers, like a Belgium, not some cat piss Mexican corona clone. Unfortunately I disagree with the others here and really think time won't help that brew because of the reasons already mentioned.

Good beers to ya and good luck with the brew.

Chap Chap

 

[petesbrew]

Here's a linky to the strong recipes on the coopers site - funny that most of them are toucan recipes!

http://www.coopers.com.au/the-brewers-guil...ght-german-bock

 

[kelbygreen]

funny how one the coopers website they say to ferment 15-18c but read the kit instructions and its like 20-27c or something haha

 

[[email protected]]

cheers fellas, but stil have to cover me backside for the opeple who like having a go at people for wanting to get tiddly quicker..... some people just read these pages dont forget....... my mate had a go at me for it, but its just part of the experience on brewing as far as im concerned!

im not one of those blokes (yet) who want to go for the, lack of a better word, "exotic" beers just yet, so im just sticking with the simple brews that i know! for the record, i am thinking of making an asahi beer, so i spose im branching out! i could end up with a pilsner or something by the end of the year!

the corona has got a hopy and malty taste to it, but still tastes like wine on the back end! maybe im still to noob to understand things as well!

 

[[email protected]]

i take it that toucan means two cans of extract?