« on: December 13, 2014, 10:21:00 AM »
I think it depends. I have done some big beers, but never huge beers. Some in the club have done huge beers with good success, the latest project came out to 20% ABV and used staged feeding of sugars later in fermentation. It turned out surprisingly drinkable.
For Belgian Tripels I have no problems with the sugar going into the boil, but that is a mere 9% ABV.
Same here. I've never made a beer over 11% IIRC and I've always added to the boil. I mash pretty low on most of those and get great attenuation.
My last big beer was an all malt Thomas Hardy Barleywine clone-ish beer. 1.115 OG, got down to 1.027 ish, which is pushing 13% ABV. So the yeasts used can handle that amount of malt sugars not problem, but if I were to attempt a beer in the >15% range I would be thinking of staged sugar additions along with some nutrients when adding the sugar.