Rolled Out On: 4/14/2006 1:28 AM

SaaM,
Why does the "standard Bud" only have about 5.5%? Do they stop the fermentation process, or is there not enough starch and sugar for the little yeasties to turn into ethanol? Does adding more hops give the yeast more raw material to turn into ethanol?
HCT

Rolled Out On: 4/14/2006 8:35 AM

HCT,

The wort (the term for unfermented beer) contains X amount of sugar for the yeast to eat. Once that is expended the yeast go dormant and fermentation stops. Any normal beer is between 4-6% ABV, I just chose Bud as a reference.

Hops have no sugars for the yeast to eat. They are used as a bittering agent, a preservative, and for aroma and flavor. Most commercial beers do not have a strong hop flavor because they don't want to offend sensitive palettes. However, when having such a high ABV brew, you need the hops to help balance the flavor out.

The reason my brew will be so much more potent is because I am giving the yeast a lot more to eat by using a lot more grain (i.e. more sugars)

Rolled Out On: 4/14/2006 9:39 AM

They actually look like moldy cornflakes.