What is best for brewing strong beer more sugar or more yeast?

Question

I have plenty of extract and corn sugar but just two packs of yeast.

I am brewing my first strong beer now. It is something like a bock it will be thicker and good alcohol.

Answer 1

Actually both.

You need the sugar to get alcohol. You need yeast to ferment the sugar. If you want a high alcohol beer you will need a greater amount or concentration of fermentable sugars. You are on the high side now for a tradiitonal Bock style but with a reasonable amount. I too would use both packets of the dry yeast.

Add no more extract and keep in mind that you will boil off some water which will concentrate your wort. So add enough bolied water to bring your sp.gr. within range.

Answer 2

boost that alcohol boy. use a wine yeast to kick it up. I going to do the same soon. with the gravity you have the yeast will be great. try it next time.

Answer 3

With an extract beer I would use enough extract to bring roue S.G. (specifis gravity) to desired levels.

The yeast. Use both packets of dry yeast. You want to bring your cell count up for a better ferment rate (attenuation).

The good news is you have plenty of room for adjustments with a heavy/dark beer so do not worry.

Answer 4

Just use your extract for your beer-wort and the sugar for bottling. I would use all the yeast. When you get more experienced you should start making starter cultures for pitching your wort.

**Nice job. How's it going?

I would say all the advise given is good. So try to apply it all in your next brews.

Answer 5

You're in the doppelbock range, although you could go higher and still be within the style range. Another can of extract wouldn't hurt. Unlike the sugar, the yeast will reproduce in the wort. Two packs (smack-packs, I assume) should be plenty. You could even use one, if you are willing to wait a little longer.

If you plan on using wine yeast to boost the alcohol content, wait until the bock yeast has completely run its course. Then add the champagne yeast, at the risk of not conforming to style. Adding the champagne yeast earlier almost insures nonconformance. (And wastes the money you spent on the bock yeast.)