Multiple - OFFICIAL Kate the Great Russian Imperial Stout Clone - Page 28

Taxovich · 01-01-2012, 06:35 AM

You should always rehydrate yeast in water. John Palmer: "Often the concentration of sugars in wort is high enough that the yeast can not draw enough water across the cell membranes to restart their metabolism." I'm not going to look up a cite for how osmosis works, but the tl/dr is this: rehydrating properly (with warm water) will give you much more viable yeast than sprinkling the yeast directly on the wort. This would be especially important if you are dealing with a high-gravity wort (like RIS).

lemmiwinks · 01-04-2012, 08:05 PM

In the OP, Todd's instructions on the PM version are to just let the grains drain over the the steeped water as it comes to a boil.
My question is would it be better suited to this recipe like Deathbrewer describes here: http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/, or like Todd's instructions say with simply letting the grains drain.

1Mainebrew · 01-04-2012, 10:53 PM

Email him. Just go to the contact section of the Portsmouth brewery website.

gingerdawg · 01-15-2012, 11:12 PM

Bottled this today and I'm P.Oed. I'm P.Oed that I didn't brew a bigger batch!!! I brewed a 2.5 gallon batch on 11/10/11, primary for 1 month and 10 days, secondary for a month on port soaked oak and bottled today. It's green and flat and wonderful. I can't wait for the 5-6 month aging to finish. I drank the hydro samples, and the 1/2 bottle at the end of bottling and I'm stoked

!

hoboscratch · 01-23-2012, 02:42 PM

I brewed this last April and it is finally in the bottle and carbed. One thing I did which I would change, is I soaked my oak spirals in port wine like the recipe calls for, but I put in half of the port that I had the oak soaking in, which amounted to probably 1/3 or more of a bottle. The port is definitely the dominate flavor. I added some vanilla beans to maybe distract from some of that port flavor, and it made a difference. This was my first time experimenting with oak so next time I will do it differently. Just toss in the oak and then if its not oaky enough, keep adding some port until I have the right flavor. Not just pour it all in.

lewybrewing · 01-23-2012, 03:03 PM

Yesterday I tried my KTG on tap for the 1st time. Flat out the best RIS I've ever had. I wish I could send little vodka size bottles to everyone in this post.

Here is a quick breakdown:

Changed the recipe a little I have it posted here.

Brewed last last May.
Oak Cubes soaked for 4 weeks
Added to the beer, soaked for 6 months.
bottled 1/2 and keged 1/2.

Thanks again for the great original recipe to get me started on this adventure.

sneeron · 01-24-2012, 12:51 PM

Made this on 1/8/12 just transferred to my secondary last night and oaked it. After taking a gravity drank some and while still green tasted awesome . I also partigyled a 1.040 stout that I cleaned out my hop drawer into. I didn't take a taste of the small beer but will be kegging it next week.24lbs of grain and 7.5 gallons of water put my 10 gallon mash tun to the rim.my first big beer, I want to bottle some and keg the rest.

lemmiwinks · 01-28-2012, 08:58 PM

Brewed the PM BIAB stovetop version in the OP last night with some 2-row thrown in as well.

OG came in at 1.102 so I'm betting my efficiency was crap.
This will most likely be my last extract/PM batch since I already bought and converted two HD coolers into an MLT and HLT and I'll be purchasing a new 10g kettle when Uncle Sam reimburses me my tax free loan I gave him for the year.

bnuttz · 02-17-2012, 02:00 PM

I copied this from the Beeradvocate forum. Someone emailed Tod and got the oak and port regime from him.

All of Kate is lightly oaked. We make our own Portwood simply by infusing oak spirals ( The Barrel Mill, Avon, MN- 800.201.7125) with local Port. Of course if I told you the amounts and proportions I have to kill you!! Actually, we take 6 spirals and break them up, place them into a 10 gal. corny keg and pour 3 bottles of Tawney Port over the spirals. We add about 10 PSI to the keg and let the concoction sit for 18-25 days. Then we fill the remainder of the 10 gal. keg with Kate. Let it sit at ambient temp for 45-60 days then inject the 10 gals back into the 440 gals of KtG. Once the keg is empty we then back fill the 10 gals and let the Kate sit on the oak for another 6 months. This become the double oaked Kate. Very rare, only about 56 bottles produced. Hope this helps. Kate can age for 6 years once in bottles, if truth be known!! Cheers! Tod Mott

Batinse · 02-19-2012, 03:31 AM

Thanks, bnuttz!