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Old 03-29-2012, 12:34 PM   #81
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Awesome! This may be a good reason to finally pick up a bourbon barrel...

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Old 04-09-2012, 11:49 PM   #82
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Five weeks after brewing, my KBS clone stopped at 1.030 and wouldn't move.

After a LOT of research, I pitched some US-05 onto it. Within a few hours it was bubbling again. Hoping it gets down below 1.020...maybe even to 1.017ish. We shall see.

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Old 05-08-2012, 01:53 PM   #83
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Quote:
Originally Posted by brewbobaggins
Five weeks after brewing, my KBS clone stopped at 1.030 and wouldn't move.

After a LOT of research, I pitched some US-05 onto it. Within a few hours it was bubbling again. Hoping it gets down below 1.020...maybe even to 1.017ish. We shall see.
Just bumping to see if anyone had any updates. I posted in another thread that the Jim Beam Devils Cut has a big oak finish to it, I'll probably skip the chips/cubes when I make this.
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Old 05-08-2012, 02:29 PM   #84
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I shared a 2012 and a 2011 KBS with some friends the other night. The 2011 was notably dryer and we preferred it to the 2012 version. I don't believe beer will dry out much in the bottle over a year, so I attribute this to a recipe change. I used a refractometer and the ABV on the bottle to estimate the final gravity of each:

2011: 1.026
2012: 1.029

A hydrometer would be more accurate, of course, but I wasn't about to degas ~6 oz of each KBS!! It was hard enough sacrificing the 50 mL or so I needed to degas for the refractometer...

I haven't seen any references to the 'actual' FG of KBS, so I thought I would post this for those looking to clone it!

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Old 05-08-2012, 03:03 PM   #85
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For 1.092 OG to finish at over 10-11% abv, KBS has to finish a lot drier than 1.026/1.029 FG. For that reason, I'm pretty sure the true FG is below 1.020. The only reasons I can think of that would prove this wrong would be if the real OG of KBS was actually much higher than 1.092... or if your readings were faulty. You cannot accurately gauge the FG of a carbed, conditioned beer.

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Old 05-08-2012, 08:27 PM   #86
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Quote:
Originally Posted by bobbrews View Post
For 1.092 OG to finish at over 10-11% abv, KBS has to finish a lot drier than 1.026/1.029 FG. For that reason, I'm pretty sure the true FG is below 1.020. The only reasons I can think of that would prove this wrong would be if the real OG of KBS was actually much higher than 1.092... or if your readings were faulty. You cannot accurately gauge the FG of a carbed, conditioned beer.
I suspect that the real KBS has an OG of about 1.110-1.115; as others have noted, the Zymurgy recipe does not get you to 11.2% abv. peregrinebio hit an OG of 1.111 and notes it was very close to the real deal (Post #77).

I see no reason a FG measurement from a degassed room temperature sample of commercial beer is any different than the FG before kegging/bottling.
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Old 05-08-2012, 09:05 PM   #87
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At one time though, wasn't KBS in the 10% abv range? I don't remember if it was always 11.2%

To answer your second concern, perhaps the priming sugar and the yeast developed by feeding them more sugar at this stage has some effect on achieving a slightly higher FG.

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Old 05-09-2012, 06:25 AM   #88
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Originally Posted by sivdrinks View Post
Just bumping to see if anyone had any updates. I posted in another thread that the Jim Beam Devils Cut has a big oak finish to it, I'll probably skip the chips/cubes when I make this.
UPDATE: After pitching US-05 yeast, I got it to ferment down to 1.022, which was my target FG. I put some bourbon-soaked oak chips in the bottling bucket, let it sit for an hour or so, stirred gently and bottled.

Opened up the first bottle this week. Holy crap. Best beer I've ever brewed. I'm a huge stout fan, and this is one of the most complex stouts I've ever had. The chocolate is subtle, the coffee is sweet, and the bourbon/oakiness is perfectly subdued. Damn I love this beer.

Notes: I stayed very close to the original post-er's recipe. I used nibs too.
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Old 05-09-2012, 11:31 AM   #89
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Quote:
Originally Posted by bobbrews View Post
At one time though, wasn't KBS in the 10% abv range? I don't remember if it was always 11.2%

To answer your second concern, perhaps the priming sugar and the yeast developed by feeding them more sugar at this stage has some effect on achieving a slightly higher FG.
Not sure if they have upped the ABV of more recent batches, but it's certainly possible. I've only had the 2011 and 2012 KBS.

I don't believe KBS is bottle carbed, so there would be no addition of sugar/yeast at bottling.

I prefer a dryer stout, so when I make this I will be shooting for something that finishes near 1.020
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Old 05-09-2012, 12:19 PM   #90
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I don't believe KBS is bottle carbed, so there would be no addition of sugar/yeast at bottling.
But all in all, it is still carbonated from residual yeast eating sugars (or more added yeast - we don't really know)... whether that is from priming sugar, or the sugars inherent in the bourbon or both.
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