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Idiomas disponibles
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FREQUENT
QUESTIONS
How can I increase the alcohol content of my beer?
Simply add more sugar!
The yeast will activate the fermentation of this additional sugar resulting in an
increase of alcohol by volume.
It is better to use dry malt extract (DME) as a source of sugar because it increases
the alcoholic concentration without increasing the overall sweetness of beer.
As an alternative it could be substituted with dextrose, as it has a better solubility
therefore it is uniformly distributed, avoids residuals, ensures a clearer result, light
body and dry taste, keeping foam longer. If you love beers with an intense and
strong character, replace it with an intensifier: a mix of dextrose, maltodextrin and,
in some cases, dry malt which maximize the taste, body and consistency of your
home made beer.
It is important to remember that yeast will only be able to effectively ferment a
certain amount of additional sugar, here are some examples:
• 500g of DME will increase the ABV plus or minus 0.5%.
• 1 kg of DME will increase the ABV more or less by 1%.
• 500g of brown sugar will increase the ABV plus or minus 0.9%.
• 500 g of maple syrup will increase the ABV plus or minus 0.7%.
• 1 kg of honey will increase ABV more or less by 0.7%.
Why is the initial density lower than expected?
There are 3 possible causes:
• You added too much water in the recipe.
• You did not properly stir the wort after adding the water; this will leave all the
sugars at the bottom of the fermenter causing the top density to be too low.
• The wort was either too cold or too hot when you took the measurement.
Densimeters are calibrated to take readings when the wort is at a certain temperature
(usually 20 °C) so if it is colder or warmer the result may not be accurate.
How long can I preserve my beer?
As long as it has not oxidized after being bottled or racked in the keg, it will keep
for several months. Many styles even How long will my beer keep? improve with
extended aging.
How do I know if my beer has started fermenting?
A compact foam should form on the surface, usually within 24 hours of yeast
inoculation. This is absolutely normal and actually protects the beer during
fermentation. The best way to check how the fermentation is progressing is to take
a reading with a densimeter and see if the value is lower than the initial density.
If the beer has not started fermenting after 48 hours, check if it is at the correct
temperature and if necessary, take care of it. If the temperature is correct then you
will need to inoculate more yeast.
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