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Old 03-07-2011, 09:51 PM   #11
gio
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Originally Posted by kanzimonson View Post
I've done the same with all my sugar additions - right in the kettle.

But this past weekend I made a IIPA with 10% sugar, and I was thinking I'd really like to add the sugar after a day or two of fermentation. In the end, I couldn't figure out how to get 1.3# of sugar into the fermentor without adding a bunch of diluting water with it. I didn't want to bring the IBUs down at all, so I just added to the boil.

Overall 10% isn't a big deal, but I'm thinking for when I make a giganto beer with like 6# of sugar. I guess just using dextrose is the way to go there.
What I've heard people have done in the past when they need to add huge amounts of sugar is to carefull siphon out some of the wort from the fermenter, add the sugar to that, and then add it back to the fermenter. It's a bit of work and you have to make sure everything is sanitized but you don't have to worry about diluting your beer. It's easier with a conical fermenter (not that I have one) because you can just use the top spigot.
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Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

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Old 03-07-2011, 09:55 PM   #12
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But even still, just about the only sugar that easily dissolves is dextrose. I used plain ol' granulated sugar in my IIPA. There's no way it would completely dissolve in 65* wort.

Plus, I frequently make my own caramelized sugar for trappist beers but I don't want to dump 350* sugar right into the wort.

I think it's dextrose or in the boil - those are the main options.

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Old 03-07-2011, 10:32 PM   #13
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But even still, just about the only sugar that easily dissolves is dextrose. I used plain ol' granulated sugar in my IIPA. There's no way it would completely dissolve in 65* wort.

Plus, I frequently make my own caramelized sugar for trappist beers but I don't want to dump 350* sugar right into the wort.

I think it's dextrose or in the boil - those are the main options.
I always use corn sugar which is I believe is dextrose, right?

You can boil the wort and then cool it back down before adding it back in. The sugar should stay in solution. The recipes I've seen for adding large amounts of sugar post-pitching (like the dogfish head 120min IPA clone) add a little bit of sugar at a time, like twice a day for 2-3 weeks!
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Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

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Old 03-28-2011, 09:34 PM   #14
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This has been in secondary for two weeks now. When I first transferred it to the secondary, it had a strong alcoholic taste which now has greatly faded.

Presently, after two weeks, I'm struck by how strong of a fruity aroma it has. It's not quite the dried plum aroma I get from Rochefort but almost like a sour cherry aroma. The taste is fruity, very malty, slightly sweet, and much smoother than when it was transferred. It still has a long time left in the secondary and I'm looking forward to see how it develops.

Compared to the Westvleteren 12 clone I made which is two weeks older, it didn't seem as complex at first tasting, but it's certainly been developing complexity as it is conditioning in the secondary.

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Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

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Old 04-01-2011, 02:45 PM   #15
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I'll be rocking this today:

Gravity Before Boil: 1.084 SG (21.6 Brix)
Original Gravity: 1.105 SG (26.7 Brix)
Final Gravity: 1.014 SG (12.7 Brix)

Volume Before Boil: 7.50 US gals
Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added To Dilute: 0.0 qts
Volume At Pitching: 5.50 US gals
Volume Of Finished Beer: 5.00 US gals

16lb 0oz of Belgian Pilsen Malt
2lb 2oz of Belgian Caramel Munich Malt 60
2lb 0oz of Sugar - Candi Sugar Dark
1lb 0oz of Sugar - Candi Sugar Pale
12.00 oz of Belgian Special B
6.00 oz of German Carafa Special III

1.00 oz of German Hallertauer Hersbrucker (60 Min From End)
1.00 oz of Slovenian Styrian Goldings (50 Min From End)
1.00 oz of Slovenian Styrian Goldings (30 Min From End)
1.00 oz of German Hallertauer Hersbrucker (10 Min From End)

0.16 oz of Coriander Seed
0.01 oz of Seeds of Paradise
Yeast Nutrient
.5 Whirfloc Tablet

2L Starter WLP 530 (couldn't acquire 1762 in time)

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Old 04-01-2011, 09:06 PM   #16
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Quote:
Originally Posted by surferdrew
I'll be rocking this today:

Gravity Before Boil: 1.084 SG (21.6 Brix)
Original Gravity: 1.105 SG (26.7 Brix)
Final Gravity: 1.014 SG (12.7 Brix)

Volume Before Boil: 7.50 US gals
Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added To Dilute: 0.0 qts
Volume At Pitching: 5.50 US gals
Volume Of Finished Beer: 5.00 US gals

16lb 0oz of Belgian Pilsen Malt
2lb 2oz of Belgian Caramel Munich Malt 60
2lb 0oz of Sugar - Candi Sugar Dark
1lb 0oz of Sugar - Candi Sugar Pale
12.00 oz of Belgian Special B
6.00 oz of German Carafa Special III

1.00 oz of German Hallertauer Hersbrucker (60 Min From End)
1.00 oz of Slovenian Styrian Goldings (50 Min From End)
1.00 oz of Slovenian Styrian Goldings (30 Min From End)
1.00 oz of German Hallertauer Hersbrucker (10 Min From End)

0.16 oz of Coriander Seed
0.01 oz of Seeds of Paradise
Yeast Nutrient
.5 Whirfloc Tablet

2L Starter WLP 530 (couldn't acquire 1762 in time)
Just finished this...ended up with 6 gallons at 1.100. Looks like mud...

Last minute, decided to make a small beer out of the final runnings...hopped to 25 IBUs with same hops. Ended up with 3 gallons at 1.045 and pitched some washed WLP500 that I had. I guess this would be a Belgian Single?
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Old 07-18-2011, 11:56 PM   #17
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Default kanzimonson, re late sugar to primary

I know this is an old thread but thought I'd share how I added sugar to primary. I took 5# of sugar and boiled down in enough water to dissolve it and continued boiling it down until it was a rather thick syrup. I then poured 2oz (equivalent to 1/2# sugar into 10 1/2 pint canning jars that I sterilized and sealed them up. Starting on day 2, I added one of the jars for ten days. This was a 120 IPA, was shooting for 18% but only could get to 15.1%. Between taking daily SG, thowing in sugar, pitching yeast 3 times, it took about 38 days in primary, biggest pain in the butt beer I ever made (or close seconf to ST Pumking Ale), been in bottles for 3 months no and no carb yet, brewer from Great Lakes said it could take years???? That don't make me happy.

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Old 11-02-2012, 02:21 PM   #18
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Reviving the dead - any updates on the Rochefort cloning process?

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Old 12-14-2012, 03:17 PM   #19
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Reviving the dead - any updates on the Rochefort cloning process?
This...
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Old 12-14-2012, 04:29 PM   #20
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This... ?

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