So, as the title asks, “Was your brew too concentrated or were you trying to make a high octane beer? The reason behind writing this one is up is because I recently brewed the past four beers way way too strong and almost too sweet to drink. I miscalculated the water and yeast could have played a role in this. I just wanted to say, “Watch your water” and pay attention to the yeast you use, as some yeast will be more attenuative or eat yeast more quickly, where less attenuative yeast is the opposite. I would probably use a yeast with a higher percentage attenuatation if making a higher octane beer, but it also depends on what style of beer you are making. Make sure you calculate your water correctly for the mash tun, and this includes adding the loss due to how much water gets left behind in your mash tun, etc. Also, one tip that will help when you are brewing by 5 gallon batches…

Continue reading →