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**Zorin** · 08-03-2011, 01:28 PM

Nickle/Dime baggies FTW!!!, When you get finished would it be possible to buy a sample for tasting purposes.

**scottland** · 08-03-2011, 02:50 PM

Quote:

Originally Posted by Zorin

When you get finished would it be possible to buy a sample for tasting purposes.

If I can actually find one. When it was in stock a couple months ago, it sold out in like 2-3 hours across town. It was crazy.

**scottland** · 08-03-2011, 06:24 PM

Added another bag of sugar, stirred up the primary really well (the WLP007 is forming a thick cake at the bottom) and took a gravity reading. I also bumped the temp up to 66*

Currently at 1.025, and with the latest sugar addition, that brings the current OG to 1.111. 11.5% ABV at the moment, only 6.5% to go! The good news is my gravity is currently where I want it to finish, so if I can just keep it around 1.025, i'll know when to stop adding sugar. Each sugar baggie adds 2.85 gravity points, so it's not a big deal if I add one too many.

Here's a pic of the fermenter; with all the krausen and hops stuck everywhere it looks like something out of the movie Alien.

**Reno_eNVy** · 08-03-2011, 08:53 PM

Suh-WEEEEEEEET!

That is one hot mess you have there. Looks like that one black lagoon that creatures are supposed to come from.

**scottland** · 08-04-2011, 03:28 AM

Down to 1.020 tonight. I added a double dose of sugar since the yeasties were definitely hungry. Also threw 2tsp of yeast energizer. New OG: 1.118, FG: 1.026, current ABV: 12.1%

**bmick** · 08-04-2011, 01:11 PM

Quote:

Originally Posted by scottland

so if I can just keep it around 1.025, i'll know when to stop adding sugar. Each sugar baggie adds 2.85 gravity points, so it's not a big deal if I add one too many.

Just as a heads up, continuing to add sugar typically dries beers out, dropping your FG as well as bumping up your OG. I did a World Wide Stout style Imperial back in Feb, and after adding sugar every day for about 10 days after primary fermentation, I wound up down at 1.010 FG. Very dry for a beer that big, still coming into its own in the bottles. Should be great around Xmas.

**scottland** · 08-04-2011, 02:11 PM

Quote:

Originally Posted by bmick

Just as a heads up, continuing to add sugar typically dries beers out, dropping your FG as well as bumping up your OG. I did a World Wide Stout style Imperial back in Feb, and after adding sugar every day for about 10 days after primary fermentation, I wound up down at 1.010 FG. Very dry for a beer that big, still coming into its own in the bottles. Should be great around Xmas.

That's very, very true, but most people that brew this have a problem getting their yeast to attenuate that much. From 1.170 to 1.010 is like 94% attenuation, I don't think i'll quite get that high =). If it does stay dry, i'll just keep feeding it sugar until the yeast crap out, then add a little more sugar to back sweeten.

Did you use any champagne yeast in your WWS clone?

**bmick** · 08-04-2011, 03:00 PM

I actually used a WLP013 London Ale Yeast/WLP099 High Gravity Combo with a huge starter initially, then re-pitched another smaller starter of WLP099 with the first sugar additions, then used champagne yeast to bottle, since the yeast was beat up pretty badly and had bulk aged for 3 months. Popped a bottle (just for testing, of course) about a month later that had carbed up pretty well, but the beer was still very young tasting.

**scottland** · 08-04-2011, 03:06 PM

What was your OG, and how much dextrose did you add(i'm curious)?

**bmick** · 08-04-2011, 04:13 PM

This would require going back to the notes, but I'm pretty sure the O.G. (before additions) was 1.102. The sugars I added were actually on a schedule of brown sugar, molasses sugar, and dextrose, totaling I think about 20 oz.. After accounting for the additional O.G. points that gave me an ABV of 14.5%, which is around where I wanted it, shy of the 18% that the actual WWS is.