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12-03-2008, 09:30 PM
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#11
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Feedback Score: 0 reviews
Join Date: May 2008
Location: Durham, NC
Posts: 3,464
Liked 55 Times on 47 Posts
Likes Given: 2
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Are you sure the smokiness is coming from rauchmalt and not the whiskey barrels? I've never tried the real thing but it seems that the barrels would definitely add some smoke.
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I'm too lazy and have too many beers going to keep updating this!
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12-03-2008, 10:27 PM
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#12
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Feedback Score: 0 reviews
Join Date: May 2007
Location: Down by the rivah, Down by the banks of the Rivah Chahles.
Posts: 5,643
Liked 33 Times on 33 Posts
Likes Given: 11
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It's certainly added by both. I agree with what the_bird said, at the low level we're using teh rausch, why bother. I'll proably boost that and the crystal up to 5# each.
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12-03-2008, 10:31 PM
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#13
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Join Date: Dec 2007
Location: Terre Haute, IN
Posts: 3,469
Liked 23 Times on 15 Posts
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Jesus! I could dig up about a thousand threads of people *****footing around about this clone but I've never heard of anyone with the juevos to actually go the distance. This is a homebrew I would actually, dare I say (no whammy, no whammy, no moderate), pay for a bottle of... Seriously though, YOU HAVE TO KEEP US INFORMED ABOUT THIS ONE. Full pics of the whole process. I don't know anyone on this forum with any experience with beers this big. This would definitely be a great addition to the forum and brewing in general. Good Luck!
I'm subscribing and watching closely! 
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play the bass, brew the beer
What's tappening? :D
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12-03-2008, 11:16 PM
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#14
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Be good to your yeast...
Feedback Score: 0 reviews
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,431
Liked 33 Times on 29 Posts
Likes Given: 2
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Yep yep sounds quite epic. I can't imagine brewing more than a few gallons of the stuff.
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12-04-2008, 12:26 AM
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#15
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Senior Member
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Join Date: Mar 2008
Location: Groton, MA
Posts: 1,690
Liked 9 Times on 7 Posts
Likes Given: 2
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Hey Paul- When are you planning on brewing this? I'd definitely be interested to help you out even if you guys just wanted a "go-fer" around... I'd even be the photographer for something this "epic" I've been meaning to meet up with you over the last year...
Shoot me a PM!
PS- subscribed!
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I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa
My Cheap and Easy Stirplate
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12-04-2008, 01:08 AM
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#16
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10th-Level Beer Nerd
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Join Date: May 2006
Location: Adams, MA
Posts: 19,892
Liked 244 Times on 193 Posts
Likes Given: 54
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Hell, I might drive down to see this! The_Wife's been wanting a trip to Boston...
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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
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12-04-2008, 01:24 AM
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#17
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Feedback Score: 0 reviews
Join Date: Aug 2007
Location: Medford, MA
Posts: 167
Likes Given: 2
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Quote:
Originally Posted by Saccharomyces
The usual recommendation I have seen for WLP099 is to start with a moderate strength wort (30*P or so) and step up the gravity to your target over the course of 3-4 steps, re-oxygenating with each step so the yeast will grow bud and adapt to the fresh sugars. This yeast is really good at tolerating alcohol, but no yeast is good at growing in a 50*P wort which is essentially syrup.  |
X2 (as in vials also!)
definitely step up the starter BIG TIME.
crazy massholes!
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Don't try and church it up boy.
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12-04-2008, 01:46 AM
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#18
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Feedback Score: 0 reviews
Join Date: May 2008
Location: Durham, NC
Posts: 3,464
Liked 55 Times on 47 Posts
Likes Given: 2
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Quote:
Originally Posted by paulthenurse
It's certainly added by both. I agree with what the_bird said, at the low level we're using teh rausch, why bother. I'll proably boost that and the crystal up to 5# each.
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whoa now! 5 lbs of crystal will be way too much. with as high a starting gravity as you'll have, it will never dry out to anything less than disgustingly sweet. Hell, without the crystal you'll be hard pressed to get below 1.050 I would imagine. I'd limit the crystal by weight, and not persentage of total grain, according to what you would have in a normal gravity beer of 10 gallons, say 2 lbs max.
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I'm too lazy and have too many beers going to keep updating this!
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12-04-2008, 03:09 AM
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#19
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Feedback Score: 0 reviews
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts
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Remember, wine yeast can not ferment malt sugars; many of them also will kill a beer yeast when pitched. Pitch the Ale yeast first and the champagne when the ale yeast is done.
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12-04-2008, 03:19 AM
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#20
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Feedback Score: 0 reviews
Join Date: Jul 2008
Location: SW Oregon
Posts: 510
Liked 1 Times on 1 Posts
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You may want to investigate Evan!'s Meph project.
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