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11-05-2008, 08:03 PM
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#1
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Junior Member
Join Date: Nov 2006
Location: Orlando
Posts: 11
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Big Beer yeast Question 1.210 O.G.
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Brewing my first Double. Using Wyeast 1318 (Englis Ale lll) in primary. Should I use something like a Nottingham dry in the seconday? This beer will primary at 5-7 dasys and seconday for 8-10 months. At that point I will bottle, maybe I could add the yeast then? Not sure, I have never ventured down this path before.
o2
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11-05-2008, 08:08 PM
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#2
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Senior Member
Join Date: Dec 2007
Location: Sparta, Tn
Posts: 9,053
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Are you sure of the og? Even finishing at 1.070 your looking at a 19% beer! 
If that's the case the London Ale won't have a chance.
__________________
Just because you're offended, that doesn't make me wrong.
Last edited by wildwest450; 11-05-2008 at 08:11 PM.
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11-05-2008, 08:20 PM
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#3
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Senior Member
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,163
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What kind of "double"? Traditionally, Dubbel is a Belgian style and used Belgian yeast and is only around 1.06-1.07 starting gravity.
Your recipe would help, I hope you are staggering simple sugar additions after fermentation has already started or else you most likely won't see the results you are wishing for.
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11-05-2008, 08:27 PM
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#4
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Tactical Prattlarian
Join Date: Jan 2008
Location: Oblivion
Posts: 37,984
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Either your hydrometer is upside down or you brewed the very first Sextuple.
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11-05-2008, 08:32 PM
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#5
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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I'll bet the spoon stands up on its own in that wort!
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11-05-2008, 08:38 PM
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#6
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Yeast pee connoisseur
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,630
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The closest I've seen to a 1.2 OG is Paxton's 120 Minute clone:
Homebrew Chef: 120 Minute IPA Clone Recipe
He used some very interesting techniques, like daily feedings of dextrose and re-oxygenation....
__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)
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11-05-2008, 08:40 PM
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#7
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Senior Member
Join Date: Aug 2008
Location: Fort Worth, TX
Posts: 394
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Regardless of what yeast you use....at that gravity, a 5-7 day primary is a mistake.
__________________
Primary: star thistle traditional mead
Secondary: mango melomel, Biere de Garde, dark strong braggot, oud bruin, Paulaner clone, coffee RIS
Bottled: rye wit, sticke alt, Graetzer, Apfelwein, zeus SMaSH, APA
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11-05-2008, 08:51 PM
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#8
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Tactical Prattlarian
Join Date: Jan 2008
Location: Oblivion
Posts: 37,984
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Okay. So assuming a 1 gallon batch and 70% eff and going with a high 38pppg you used 40 pounds of grain and over 30 gallons of water, then boiled it for 10 hours to achieve your stated OG. 
You don't need yeast. You need pancakes cause you made "surup".  |
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11-05-2008, 10:27 PM
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#9
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Senior Member
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
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I have not heard of anyone trying to pitch yeast directly into malt extract 
Learn something new every day.
Seriously, post your recipe... I am curious. |
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11-05-2008, 10:32 PM
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#10
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Maniacally Malty
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,798
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it is impossible to start with a gravity that high and have a beer attenuate to any measure. let us know what's going on, i'm hoping a misreading. even for a regular size double, you will want to leave it in the primary longer than week.
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