Comments on: Brewing Big Beer

By: admin

admin — Mon, 15 Feb 2010 04:13:06 +0000

I wish I could forget about my beer long enough to age it for 10 years.

By: Rick K

Rick K — Mon, 15 Feb 2010 00:34:24 +0000

Nice article !
I too do “Big Beers”. I came up with a recipe for this stuff I REALLY love that I call “QuadroBock”. S.G is typically 1.32 – 1.35. It takes 8 months or so to clear. I stumbled across a 10 year old growler of it in the basement a few weeks ago. It ages well, really well Yeast is a 2 stage, a German yeast followed by Champagne yeast. Alcohol is about 17% when it clears. The 10 year old bottle had little yeast sediment (just some brown stuff I assume is related to what I put into it), and the carbonation was low so I assume not much further fermentation went on after it was bottled.`Actually, the carbonation wasn’t all that low, just that the bubbles take along time to fight their way up to the top !

Happy Big Beer Brewing!

By: Damon

Damon — Fri, 27 Feb 2009 03:43:53 +0000

25%? Are you sure that’s possible without extracting water by distilling or freezing?

Nice to hear from another big beer enthusiast.

By: Steve

Steve — Fri, 27 Feb 2009 03:00:10 +0000

Mmmmm. I too, am a fan of HUGE beers. When I first started brewing, I brewed two batches from extract kits. I was so dissappointed that I immediately jumped into partial mash brewing. My first beer was a whopping 10% alcohol. Imperial Nut Brown Ale with plenty of pure maple syrup…

Anyways, I’ve continued to up the ante with every batch. Not all are big beers, but most. I want to be one of the few homebrewers to hit a 25%ABV that is actually drinkable.

Keep preachin’ the word about big beers!