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**Yuri_Rage** · 12-04-2008, 03:31 AM

Quote:

Originally Posted by Orangevango

Remember, wine yeast can not ferment malt sugars.

Citation, please. I'm almost certain you are incorrect.

PTN - best of luck on the brew!

**paulthenurse** · 12-04-2008, 01:08 PM

Quote:

Originally Posted by KingBrianI

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.

Interesting thoughts. Defend the arguement.

**the_bird** · 12-04-2008, 01:58 PM

Remember, Paul, your biggest battle will be with attenuation. Even if you max out as much as the yeast can possibly do, even if you use champagne or the high-gravity ale yeast, it's inevitable that you will still have a LOT of residual sugars. I'd be mashing as low as I could, for as long as I could, to battle that. The crystal's also going to make that battle harder for you. The final product's inevitably going to be wicked sweet even with fewer crystal malts and simple sugars added.

**paulthenurse** · 12-04-2008, 02:28 PM

We're planning on a 2-3 hour mash at 145*F and if I can figure out a way to kimchee rig an immersion chiller inline with a pump (Sounds pretty simple) we'll step it up to that temp. I don't want to direct fire the MLT's (especially the plastic ones) because there are going to be far too many opportunities to scorch this brew as it is.

**the_bird** · 12-04-2008, 02:31 PM

How big of a mash tun(s) are you using? Using a keggle?

**paulthenurse** · 12-04-2008, 02:43 PM

We'll use my keggle MLT which should handle half of the grain bill easily, then split the remainder up into two coolers. Actually I just had a Eureka moment. Both my MLT and my BK have SS screens (Made by Jaybird who gets big props for them.) We'll mash in my kegs and boil in Chris's. I have a 12 gallon keg that I use as my HLT, between us we have 5 kegs, we've got more than enough keg volume available

Orangevango · 12-04-2008, 04:06 PM

Quote:

Originally Posted by Yuri_Rage

Citation, please. I'm almost certain you are incorrect.

PTN - best of luck on the brew!

I am not saying that they will not ferment wort at all, I'm simply saying that a large portion of the sugars in wort are unable to be used by a wine yeast. Check the brewing network.

http://www.thebrewingnetwork.com/mem...ve11-23-08.mp3

**paulthenurse** · 12-05-2008, 01:41 PM

Your link isn't working for me. Can you summerize it for us?

Thanks
PTN

**Chriso** · 12-05-2008, 01:47 PM

Podcast: Sunday Session
Brewing beer with wine yeast and proper oaking techniques with wine consultant Shea Comfort
Broadcast Date: 2008-11-23 17:00:00

Is that the one?

You butchered that link, dude.

**944play** · 12-05-2008, 02:01 PM

http://www.thebrewingnetwork.com/membersarchive/dwnldarchive11-23-08.mp3
SO much information, a summary is impossible.

Edit: Dang, Chriso beat me to it. I'll throw in another of my fave links:
http://homebrewchef.com/120minuteIPArecipe.html
Paxton has some techniques for high-gravity homebrewing. He starts with 001, repitches 099, reoxygenates, adds dextrose to the fermenter, etc.