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Old 08-04-2011, 05:20 PM   #31
scottland
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Ah, that makes sense why yours was drier. I'm adding 10lbs (160oz) of dextrose to a 1.100 beer, so it will definitely end up sweeter.

I'd be curious what your WWS recipe was, do you mind PMing it to me? I'm thinking about doing a clone of it pending how my 120min turns out.

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Old 08-04-2011, 05:36 PM   #32
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Looks great. I've considered trying this, but will wait til I can do 10 gallons in a conical. I cracked a DFH 120 bottled in April 2008 on Sunday and, surprisingly, it was still hoppy. I agree with the additional bittering hops over Paxton's recipe. I will be subscribing to find out how this turns out.

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Old 08-04-2011, 07:21 PM   #33
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The yeast tore through the double dose of sugar. Down to 1.018 today. I gave them another double dose today.
Current gravities: OG:1.124, SG: 1.024, ABV: 13.2%

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Old 08-04-2011, 07:36 PM   #34
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Did you use the olive oil trick? How did that process work?

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Old 08-04-2011, 07:52 PM   #35
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Ya, I did. It seems to be working so far, but I don't want to jinx myself.

Process: yeast normally use oxygen to break unsaturated fatty acids into mono saturated fatty acids. They use these fatty acids to build cell walls when they reproduce; this is a good thing. The idea was, what happens if you simply give the yeast the monosaturated fatty acids to start with. New Belgium brewery did a big research thing on it, and found it works.

The problem is the amount. They use 300ml of olive olive for 4,500L of yeast. That translates to .013ml of olive oil for a typical 5gal batch. Hard to measure. A medical dropper drops .051ml. So I try to use a little less than a drop of olive oil. I add that to the yeast in my starter.

I haven't added oxygen to this beer at any stage, and the only aeration I've done was pouring my starters to and fro, pouring the wort into the fermenter, and stirring the primary daily with the sugar additions. The yeast seem healthy, but Ive definitely got my fingers crossed

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Old 08-04-2011, 08:27 PM   #36
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Cool, seems crazy that 1 drop could even dissipate enough in a starter.to positively affect all yeast. It'd be a great solution for avoiding the need for an o2 setup though.

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Old 08-04-2011, 08:31 PM   #37
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Quote:
Originally Posted by scottland View Post
Ah, that makes sense why yours was drier. I'm adding 10lbs (160oz) of dextrose to a 1.100 beer, so it will definitely end up sweeter.

I'd be curious what your WWS recipe was, do you mind PMing it to me? I'm thinking about doing a clone of it pending how my 120min turns out.
I'll look into it when I get a chance, although honestly after that initial taste this isn't so much a clone as in the same style, next year when it gets brewed again there will be some serious changes.
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Old 08-04-2011, 08:32 PM   #38
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This beer is definitely an extreme test of it. White Labs states WLP099 can be difficult to use, and they state in needs heavy aeration, and recommend aerating 4 times as much as normal during the first 5 days of fermentation.

We'll see how far the olive oil fed yeast goes. It's bubbling about once every 1-2 seconds after the 12oz of sugar I added at lunch today.

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Old 08-04-2011, 09:16 PM   #39
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Congrats on brewing the beast. It's labor intensive and a 1 month marriage to a moody back-talking beer but in the end, when you have your first cold snifter and all of your work and efforts and time are sitting in front of you via 12oz form, it by far is very worth it. I only have 2 bottles left from my 120 clone, I wish I would have brewed more. The only thing I would have changed is the hops, definitely needs more all around IMO.

Best of luck climbing the ABV ladder and keeping your yeast hungry and live, you seem to have a really great pace going.

*subscribed*

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Old 08-04-2011, 09:19 PM   #40
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Hey Jsmith, I remember you posting your results from Smuth10's thread. What do you think is a good final gravity for this beer to finish at? I tasted a sample of the 13.2% 1.018 beer today, and it was very dry. I was thinking 1.025-1.030 would be a good spot to finish in, do you think it needs higher?

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