hist-brewing: alcohol w/potatoes

[Sean Richens]

Champagne yeast, that's a good idea.  EC1118 is great, especially if you
grow it up in a starter and pitch the cake the day it settles out - hungry
but not yet dormant.  I got a 20% mead that way.

But we are getting away from the original question.  I think someone wanted
to make a 6-7% beer with a 5% flavour.  My only question, really, is "why?".
Beer is supposed to be about 3-5% alcohol and guzzled except for the odd
high-nutrition Trappist or Old Ale.

But if you insist, boost the bittering hops just a tad to cover the
sweetness of the alcohol.

Sean

----- Original Message -----
From: <PBLoomis at aol.com>
To: <hist-brewing at pbm.com>
Sent: Wednesday, June 21, 2000 12:59 PM
Subject: Re: hist-brewing: alcohol w/potatoes


> In a message dated 6/20/00 10:58:44 PM Central Daylight Time,
> CorwynWdwd at aol.com writes:
>
> > Of course, if you increase the alcohol content you'll
> >  effect the taste of the brew. The main problem will be the yeast
> themselves.
> >  Does anybody know of a high alcohol tolerant beer or ale yeast?
> >
>     Beer and ale yeasts are generally more alcohol tolerant than
> we think, so one might try just adding corn sugar to the secondary.
>     Another possibility, if that didn't work, would be to re-pitch the
> already corn-sugared beer with champagne yeast.  Champagne
> yeasts are quite alcohol tolerant, and supposedly add little flavor
> of their own.
>     Scotti
>
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