Saccharomyces

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I have blowoff tubes for my ale pails and I use foam control drops. I expect to still have blowoff.

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SpanishCastleAle

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I'll be doing a 5 gal. batch in a 6 gal. carboy just to try and prevent too much (if any) blowoff. I hate to get too much blowoff with top-cropping yeasts because you lose so much yeast. I need to start top-cropping these strains instead of just washing them...hmmmm...this might be a good time to learn how and do an experiment: Brew the BPA, top-crop a bunch of yeast, then wash the remaining cake...then brew two versions of Devil May Cry with the yeast from the two methods. I plan to do two versions anyway.

Was going to get a sack of Castle Pils for this but my OHBS just ran out! So mine will have to do with Weyermann Bohemian Pils. Oh the humanity.

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ohiobrewtus

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What about this beer is pushing it out of 18D and into 16E?

Is it just .05 gravity points and 20 IBU? 20 IBU I could see, but bittering with Galena I would think that 20 IBU could hide pretty well under that almost 12% abv.

Not criticizing, just asking because if I made this beer and were to enter it into a comp I'd go with 18D.

Good choice on the WLP570. I love that yeast. I use it in most of my Belgians.

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flyangler18

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The gravity, ABV and IBUs all push it pretty well out of guidelines - in BTP, only. I would have no problem entering it as 18D, personally - because it is just that; I just don't like seeing all that red on the nice pretty recipe report.

camiller

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Huh, I had sort of come to expect the red in recipes for the "Homebrewtalk Anniversary Series"

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SpanishCastleAle

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As we say at my job when someone redlines the crap outta something; "Blood all over it".

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

BioBeing

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Since this is a nice clean, new thread, could someone summarize the process for us who are noobs to beers this big, please?

Here is what I get so far:

• RDWHAHB
• Don't add the sugar to the boil.
• Have a big starter (or yeast cake)
• Use a big bucket and have a blow off!
• Start fermentation at around 65F; ramp up to 75-80F over the course of a few days
• Add sugar when fermentation is going strong
• Carbonate well (3-4 vols)

Remaining Questions:

• Do I need to boil the sugar up in some water before adding, or just dump it in?
• Should the sugar be added in one batch, or a pound a day or...?
• How long to ferment in the primary?
• Someone mentioned largering, I think... how long, at what temp?
• How long should this be bottle conditioned?

Thanks!

SpanishCastleAle

Recipes 

Those are all good questions.

1) I've read that you can get quite a geyser if you just dump the raw sugar in but that's what I did and didn't get a geyser...however I did get a second blow-off. I would advise against removing your blow-off tube/rig until after you've added the sugar.
2) I added it in increments.
3) At least 3 weeks and prob more. I'm planning a 3-4 week primary...unless convinced otherwise.
4) I plan to keg mine and let it sit at room temp for at least a month. Cold-conditioning at lower temps will depend on where I have room for it.
5) I'll be kegging and then bottling from the keg but I don't really have room to have this keg cold-conditioning for 10 months or more so I'll prob bottle it @ around 5 months.

I'd like to hear more opinions but my plan was to not let the temp ramp up until after I've added all the sugar. Mainly to prevent any geysers or second blow-offs. Also, just letting the temp increase can cause a second blow-off...had that happen once too.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

camiller

Recipes 

Need a mod to sticky this.

Edit: Thank you.

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Stinkonamonkey

Recipes 

Why use table sugar? Why not corn sugar? I thought table sugar affected the flavor.