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Two beers same problem


Scottie

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Neither are sessionable.

The Oktoberfest is 5.1%

The Hop Bomb is 5.4%

 

For the Oktoberfest I missed the opportunity for the Diacetyl rest so I added some dex and upped the temp.

For the Hop Bomb it was my first partial and the malt grain combo pushed the OG up while a mash temp on the low side saw the ferment finish a bit lower than planned.

I like my kegged brews to be 4.4% tops so than I can enjoy three or four at a time.

 

These two beers are delicious but I have to settle for two ... most of the time [bandit]

 

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Much worse mistakes have been made in brewing than alcohol content being slightly too high! [biggrin]

Hey BM

It's not such a big mistake now the weekend is here, only an issue during the week.

Mind you I'll need to be careful and make sure I don't start posting nonsense on the forum ... hang on a minute [innocent]

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Hi Scottie.

 

I meant to say this earlier...

 

Due to the fact you force carbonate with C02, you can actually make more flavorsome brews at the same IBU level as someone else who has to bottle carbonate/condition their beers by about 0.3 - 0.4%ABV.

 

Personally, I wish I had that luxury. Use it to your advantage. [cool]

 

Cheers,

 

Anthony.

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Due to the fact you force carbonate with C02' date=' you can actually make more flavorsome brews at the same IBU level as someone else who has to bottle carbonate/condition their beers by about 0.3 - 0.4%ABV..[/quote']

IBUs shouldn't change whether you force carb or naturally carb.

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Due to the fact you force carbonate with C02' date=' you can actually make more flavorsome brews at the same IBU level as someone else who has to bottle carbonate/condition their beers by about 0.3 - 0.4%ABV..[/quote']

IBUs shouldn't change whether you force carb or naturally carb.

Sorry to pull you up here Hairy. I never said the IBU's change. I actually stated they are the same. [innocent]

 

The advantage for kegger's (for a better term) is that they can add more fermentables into their brew to a certain degree and attain the same final ABV% as a brewer who naturally carbonates & uses less fermentable ingredients.

 

Cheers,

 

Anthony.

 

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Due to the fact you force carbonate with C02' date=' you can actually make more flavorsome brews at the same IBU level as someone else who has to bottle carbonate/condition their beers by about 0.3 - 0.4%ABV..[/quote']

IBUs shouldn't change whether you force carb or naturally carb.

Hey Hairy

I get what Anthony is saying, I'm only up to beer #5. Most people use simple sugars to prime their bottles, although the Germanic rules say you should use malt. So all the ABV I'm getting comes from the grain or the malt, perhaps this balances out the perceived bitterness. Everyone says that beers made with malt extract are better than beers made with sugar.

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I understand what Lusty is saying (now that I have read it properly) [biggrin]

 

I don't factor in the extra ABV into my recipe design. I am not a big drinker so I am not too concerned about an extra 0.3 - 0.4%.

 

But I also don't think 150g or so of sugar in a batch is going to alter flavour too much.

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But I also don't think 150g or so of sugar in a batch is going to alter flavour too much.

That's the whole point Hairy. It doesn't have to be sugar. Think extreme with a grain steep or mash & then you start to see what is attainable vs a naturally carbonated beer to the same ABV%.

 

Cheers,

 

Anthony.

 

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