High Gravity Fermentations
High-gravity fermentations involve worts of up to 18°P and even higher (38). Following fermentation and maturation, the beer is diluted with cool carbonated water to a prescribed original gravity or to a prescribed alcohol concentration. There are a number of advantages associated with high-gravity brewing. Munroe reports that it results in beers that are more consistent (% alcohol, original gravity, etc.) and more physically stable since the compounds responsible for haze are more easily precipitated at higher concentrations.
Click on the following topics for more information on beer fermentation.