Archive | high gravity

Alcohol Tolerance in Beer Yeast and BeerSmith 3

Some brewers don’t realize that beer yeast, like all yeast has a limited alcohol tolerance.  In fact many some beer yeasts reach their limit below 8% ABV which can be a real problem for high gravity beers.

Yeast Alcohol Tolerance

Yeast is a one cell living creature.  As such it can only reproduce and grow within certain conditions.  One of those conditions includes the presence of alcohol.  Each yeast strain has a limit, called the yeast’s “alcohol tolerance” that indicates the level at which yeast cells start to go dormant and stop fermenting.  By convention, the alcohol tolerance is expressed as a percent Alcohol by Volume (%ABV).  Most major yeast suppliers do provide alcohol tolerance numbers for their yeast strains, though you may have to dive deep into the spec sheet to find it.… Read More

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Adjusting Your Brewhouse Efficiency for High Gravity Beers – Beer Brewing Quick Tip

Tips200When brewing high gravity (big) beers, it is important to adjust your brewhouse efficiency down a bit. You simply won’t get the same number of gravity points from a pound or kilogram of malt on a “big” beer.

BeerSmith Quick Brewing and Software tips are some short 1-3 minute video clips I’ve put together for brewers.… Read More

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Brewing High Gravity Beers with John Blichmann – BeerSmith Podcast #117

PodNew200John Blichmann from Blichmann Engineering joins me this week to discuss brewing “big” high gravity beers. John covers some of the special challenges including reduced mash efficiency, split mashing, balancing your big beer and fermentation and aging.

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Topics in This Week’s Episode (40:23)

  • John Blichmann, the head of Blichmann Engineering joins me this week to discuss brewing high gravity beers.
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