Well, it'll be beer based and wine strength anyway.
My plan is to brew a can of extract normally, then pitch some wine yeast and another few kg of sugar.
A largish part of my reason for doing this is that I've been pretty unimpressed with the beers I've produced, and the trouble of bottling them doesn't seem worth it. I decided that if it's going to be hard to drink it might as well be strong so I don't have to get through much to have an effect.
So, to the fine people of alt.beer.home-brewing I pose these questions:
Is the idea of brewing then pitching wine yeast a good one? I hope to get the beer character first then brew for strength. I picked the idea up in here I think, but I forget in what context.
Is one packet of dried wine yeast enough to pitch into a brew that's used all it's oxygen for the first yeast? Should I use a starter and grow the yeast up a bit?
Is dry hopping near the end a good idea? I've never actually used extra hops (might be why I don't like my brews). Further comments on when and how to use them in this would be appreciated.
Any comments on a style of beer to use for a base? I've got a can of Cooper's Bitter here, but I'm told it resembles VB (I don't have a problem with cheap beer, but VB in particular doesn't suit my tastes). I thought I might pick up a can of Cooper's Real Ale, because I've used that before and thought it was pretty good. These brands probably mean more to Australians.
I'm inclined to leave it uncarbonated because that way I can bottle it in coke bottles and reseal without losing fizz.
How long, approximatly, will it take to ferment to 15-20%? I think it's a champaign yeast I've bought. Ah, there it is:
LALVIN EC-1118 Saccharomyces bayanus Selected in Champagne region
thanks to anyone with comments, this is mostly an experiment for me and I won't be too worried if it doesn't turn out great.
peter