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Old 02-21-2012, 02:48 AM   #281
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Just dumped my 5 gal batch of Kate the Great after 6 months of aging, beer sucumbed to an acetobacter infection. Got lazy and didnt properly seal the corny keg I was secondarying in. Sad day, will brew again in a few months though.

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Old 02-21-2012, 01:45 PM   #282
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KTG will be tapped on March 5th 2012. Here is the link to the Portsmouth Beer Week.

http://portsmouthbeerweek.com/

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Old 02-21-2012, 03:48 PM   #283
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Quote:
Originally Posted by bnuttz View Post
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
So if I read that right:

Port bottles (750ml?) x 3 = ~80oz (or 2.5quarts)
Kate for "concoction" (37.5 quarts)
[B]1. Use ratio of 1:15 for your port/kate concoction[B]

11G batch would require .25G of "concoction" ((11x10)/440y= .25G, or 1 quart (32oz) concoction)


Concoction mix
1x + 15x = 32oz (.25G), therefore x = 2oz
So based on that
2oz Tawny Port + 30oz Kate

Now to determine spirals:
((6x.25)/10=.15 spiral per 11G

Two issues being:
1. What sized bottles of port are used
2. How big are the spirals (.15 spirals is tiny). They might be using spirals that are 2 feet long

Final result is to make 1 quart concoction with the following for an 11G batch:
a. 2oz Tawny Port
b. 30oz Kate
c. .15 oak spiral (not sure what length they use; probably best to use the recc dosage for 11G or to taste)
(they sell oak in up to 48'' x 4'' thick)

For me I think next time I will just toss in 2oz of port into each keg with the recc dosage of oak spirals for 11G. Which fortunately is pretty much what I did this time around.
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Old 02-21-2012, 09:17 PM   #284
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Nice work on the number crunching; it was on my "to-do (eventually)" list, so I'm quite grateful that someone beat me to the punch. Next time around I may try the recipe as-instructed, now that we seem to have the comprehensive version. Although I must admit, the bourbon vanilla version has proven quite popular; I can hardly wait to put it on tap.

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Old 02-21-2012, 10:27 PM   #285
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Quote:
Originally Posted by CidahMastah View Post
So if I read that right:

Port bottles (750ml?) x 3 = ~80oz (or 2.5quarts)
Kate for "concoction" (17.5 quarts)
[B]1. Use ratio of 1:7 for your oak/port concoction[B]

11G batch would require .25G of "concoction" ((11x10)/440y= .25G, or 1 quart (32oz) concoction)


Concoction mix
1x + 7x = 32oz (.25G), therefore x = 4oz
So based on that
4oz Tawny Port + 28oz Kate

Now to determine spirals:
((6x.25)/10=.15 spiral per 11G

Two issues being:
1. What sized bottles of port are used
2. How big are the spirals (.15 spirals is tiny). They might be using spirals that are 2 feet long

Final result is to make 1 quart concoction with the following for an 11G batch:
a. 4oz Tawny Port
b. 28oz Kate
c. .15 oak spiral (not sure what length they use; probably best to use the recc dosage for 11G or to taste)
(they sell oak in up to 48'' x 4'' thick)

For me I think next time I will just toss in 4oz of port into each keg with the recc dosage of oak spirals for 11G. Which fortunately is pretty much what I did this time around.
Actually, I think he is only adding half that amount of Port. In your concoction you have 17.5 qts of Kate, but he says he is using 10 gallon kegs, so wouldn't you need 37.5 qts of Kate?
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Old 02-22-2012, 02:27 PM   #286
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oop you are right - not sure why I used a 5 gallon keg in my math. So to correct:

2oz port:30oz kate for concoction + oaking for 11G batch

I updated the above post to be correct

That is why I am not an accountant

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Old 02-29-2012, 03:53 AM   #287
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I have 1.25 oz of American medium toast cubes sitting on some port. I am thinking of letting it soak for 1 month in the port and then let my 5 gallon batch sit on the cubes for 2 months. Does this sound about right (and enough)? then i plan to let it all age in bottles for 6 more months at least (some for a year). When I put the cubes in, should I also dump the 1/2 pint of port in with the cubes? or decant off the port first?

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Old 03-07-2012, 06:23 PM   #288
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Here's what I did- I did a two month primary and racked it to a corny. When I racked it, I bought a small bottle of port(not sure what size, but I'd say the bottle was about the size of a pint), threw my wood (he he) right in the bottle and let it sit for two months, then dumped the whole thing in the corny and let it sit for another month. All times are approximate, as this is a hobby after all. I just pulled a sample and the port is prevalent, a little more than I'd like. I'm getting ready to bottle it today and am hoping the port flavor will subside a bit, and I'm sure it will. I'll let you know in a few months.

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Old 03-12-2012, 04:28 PM   #289
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Mine is going into the NHC in the San Diego region so I can't wait to see what the judges think.

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Old 03-12-2012, 05:37 PM   #290
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Quote:
Originally Posted by lewybrewing
Mine is going into the NHC in the San Diego region so I can't wait to see what the judges think.
What are you going to enter it under out of curiosity?
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