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Increase ABV
Whats the best way to increase my alcohol level in my brew? Was gonna keep adding yeast food to carboy for about 6 months. Any ideas? Also what brew do you think is best for aging? Im feeling an imperial stout with LOTS of chocolate. Thanks again.
adding yeast food? if you mean yeast nutrient, that's not going to work. If you want a higher abv, to a beer you've already got in the fermenter, you could add honey. but the best way would be to brew a beer with a higher OG to start with. Start with more malt if you're doing ag, or extra extract if you are doing extract brewing. You could add honey, molasses, or pure maple syrup(no artificial stuff in it) to the brew as well. If you add extra fermentables to a brew, it will change your perceived bitterness level, so you might need to add extra hops too. You can find online recipe calculators to help you tell what your changes will do.
as for beers that age well, an Impy stout is a good choice, as is barleywine, foreign extra stout, Baltic Porter, pretty much anything with a high gravity is going to age better than a real low gravity beer.
Honey and table sugar are good choices, they will ferment out completely.
Thanks guys, I was wondering this myself.
awesome guys. Im gonna go with a imperial stout add extra extract. Do you think 6 months is long enough?
6 months and your impy stout will be tasting pretty good. you can leave it longer, but that takes discipline, lol.
417cowboy wrote:
awesome guys. Im gonna go with a imperial stout add extra extract. Do you think 6 months is long enough?
The higher the ABV the more yeast you need.
Go to: http://www.mrmalty.com/calc/calc.html for a calculator to determine how much yeast you will need.
Imperial stouts can benefit from some aging but its been my personal experience that within a year the roastiness starts fading and the beer comes more chocolate forward. It still tastes good but in my opinion the beer has peaked by this point. Barleywines are also great for extended aging. Highly hopped American versions like Bigfoot age gracefully even while losing hop character over the years and English barleywines evolve into complex malt bombs that are perfect for winter time sipping. One style that people don't necessarily think of when it comes to aging is Belgian dark strong ales. I have a BDSA that's over a year old and is tasting mighty tasty right now.
What temp are you aging these stouts at?
Around 60F.
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