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Old 08-08-2011, 02:34 PM   #61
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The only thing I could recommend would be obtaining an amount of beer for testing, 50ml for example, and mixing it with equal amount of water for sampling, and doubling the results. I know its almost done at this point, but im guessing those samples aren't enjoyable to drink, and that's a lot of DFH120 to be dumping. Awesome thread, I've been inspired.
The samples go right back in the fermenter. My hydrometer, test tube, and turkey baster soak in star stan all day long. That way I can test the gravity twice a day and not worry about wasting all that beer.


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Old 08-08-2011, 06:44 PM   #62
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Fermentation is winding down. 1.022 today. I added another 6oz dextrose brining it back up to 1.025. I actually hope it stops soon. 19-20% ABV with the FG around 1.025 would be perfect.

Current gravities: OG: 1.167, SG: 1.025, ABV: 18.6%



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Old 08-08-2011, 07:07 PM   #63
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Quote:
Originally Posted by scottland

The samples go right back in the fermenter. My hydrometer, test tube, and turkey baster soak in star stan all day long. That way I can test the gravity twice a day and not worry about wasting all that beer.
That's a fine idea. Especially with that much alcohol and yeast activity, your chances of infection are very slim.
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Old 08-09-2011, 01:36 AM   #64
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subscribed. cant wait to see how this one turns out

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Old 08-09-2011, 03:43 AM   #65
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1.022 tonight. I added the last 12oz I had planned, bringing me to 1.028. I'm hoping the yeast choke off half way through that sugar addition.

Current gravities: OG: 1.174 SG: 1.028, ABV: 19.1%

I've got another pound of dextrose if need be. I want the FG north of 1.020, but ABV south of 21%

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Old 08-09-2011, 04:25 AM   #66
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Are you going to be bottle priming this stuff? What are your plans for that?

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Old 08-09-2011, 04:39 AM   #67
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Keg, force carb lightly, then bottle.

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Old 08-09-2011, 04:45 AM   #68
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Do you have a beer gun or something? I want to try to do this, but im going to have to try to bottle prime so I might not get to take it to the max like your doing. That 099 will go to 25% supposedly, and I believe it after seeing what your doing. Any other yeast would have crapped out long ago. However the yeast will be traumatized after this

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Old 08-09-2011, 05:31 AM   #69
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Nope, I just bottle straight from the tap with the pressure turned way down. Works great, I've had beers placed first in comps bottled that way.

Bottling conditioning..... It's possible, ill start with that. You'd want about 1/4 to 1/3 of a cup of dextrose for a 5gal batch worth of Co2. I just have no idea if the yeast would restart at that ABV even if you quit feeding them before stopped. Bottle conditioning definitely adds another layer complexity.

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Old 08-09-2011, 10:27 AM   #70
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Quote:
Originally Posted by scottland
Nope, I just bottle straight from the tap with the pressure turned way down. Works great, I've had beers placed first in comps bottled that way.
Do you just have regular perlick taps? This interests me, I am going to need to do it in the next few months with a imperial stout I made... How much head rolls over the end of the bottle? Where do you fill to?


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