Well, I'm an idiot. I added the boiled candi sugar before taking the gravity. I took it right after and got 1.032. Not sure how much the candi sugar solution I poured in had mixed though. I'll take gravity again in a couple days to see where we are.
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I'm too lazy and have too many beers going to keep updating this!
Hey guys, I've been enjoying checking up on your progress. I was curious to know, if any of you used a cooler for your mash, and what size it was, and whether or not you had stuck sparge issues with such a big grain bill.
I'm looking to start all grain soon, and wouldn't mind giving this a shot further down the line. I just want to make sure the cooler i convert is big enough for a beer like this (for a 6 gall batch).
Hey guys, I've been enjoying checking up on your progress. I was curious to know, if any of you used a cooler for your mash, and what size it was, and whether or not you had stuck sparge issues with such a big grain bill.
I'm looking to start all grain soon, and wouldn't mind giving this a shot further down the line. I just want to make sure the cooler i convert is big enough for a beer like this (for a 6 gall batch).
On that site is a calc that will tell you how much space you need in your mash tun depending on the amount of grain and how much water per/lb of grain you plan to use.
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Stole some yeast vials from Soperbrew. Now I just need to make the candi sugar and brew the beast. I need to make more Wit for summer comps first, this one'll be after that... Hopefully next week.
Ok, saq just pointed me to this thread, and as long as there's still room I want in. I had been planning on making a Dubbel or something to age until the birth of my baby in December, and while I'll have to make this earlier than I had planned to meet the deadline it will be a good challenge for me. I just hope I don't totally screw it up
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Gravity update: 1.026. We're getting there. It's holding steady at about 80 degrees. As much yeast as was blown out, there is still a ton in there! It's still blowing off, even with all the fermcap. And when I stick a thermometer in there, it comes out coated with gooey yeast. And the wine thief does the same. I could barely read the thermometer or the hydrometer in the wine thief for all the yeast.
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Gravity is down to 1.017 with the fermentation slowed to about a bubble every 5 seconds. Taste is REALLY good. The sugary sweetness is greatly reduced. It's surprisingly smooth with the candi syrup and sugar flavors coming through nicely. There is also a biscuity/yeasty note in the aftertaste. Banana esters are very light. Hoping to hit 1.011 in the next day or so when I'll begin chilling to 50 degrees and holding it there for 2 months.
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I'm too lazy and have too many beers going to keep updating this!
I brewed up a 3 gallon batch of this (posted my recipe earlier) and oh man is that yeast crazy, I had a less than 2 hour lag time, and when I checked 4 hours later the foam was huge. Good thing I decided to do the 3 gallon in a 6.5 gallon bucket, then I'll transfer it to the 3 gallon glass for secondary. I also pulled enough second runnings for a gallon of Westy 8 as well, should be good.
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