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Old 09-08-2012, 12:15 PM   #31
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Did you end up Dry hopping like you talked about doing?

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Old 09-08-2012, 12:20 PM   #32
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I think it had a combination of challenges. It was almost 15%, it sat a long time, and I'm not sure if I put fresh yeast in at bottling. So with the high abv and long fermentation any yeast would have trouble. Then with it sitting for so long there was very little CO2 retained and I don't think I accounted for the lower carb when adding my priming sugar. I used to use online calculators now I do it manually and figure for .3-.4 residual CO2 on the long term beers.

As for the dry hopping, I forgot. I will put a label on this year's batch to remind me to do just that before I bottle it up.

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Old 10-20-2012, 10:53 AM   #33
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Today is brewday for this years iteration. I changed up my recipe a bit. Simplified it and made it to be sort of like an amped up version of courage RIS.

8 Gal batches

1.117 SG

70.6% Maris Otter
16.2% Brown Malt
7.4% Black Patent
5.9% Midnight Wheat

110 IBUs and a 8-9 month fermentation with 9097 added to secondary. I will primary with the house yeast from work because I never made up a starter so I need to swing by there today to get a big mason jar of slurry.

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Old 10-22-2012, 02:00 PM   #34
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The new brew went ape****crazy. I stuck 8 gal from the first brew into the 60L Spiedel fermentor and it had krausened out later that night before I could get the second batch into there. So I sanitized a keg and did a no chill knockout for the second brew. Everything mostly calmed down from yesterday and I just added about 4 more gallons of wort from the keg. Depending on how it is later tonight I'll add the rest. I don't want to lose 2 gallons of beer to blow off.

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Old 10-22-2012, 02:07 PM   #35
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Did you slant or just refrigerate and save slurry from 9097 last year? I haven't seen it out around us here this year, but maybe my LHBS just doesn't have it in yet.

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Old 10-22-2012, 02:19 PM   #36
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I had a slurry saved. Plus I do have it frozen where I went to school (6 miles away) but I never got into the lab to grow it from the cryo vial.

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Old 10-22-2012, 02:37 PM   #37
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Awesome. My RIS that I made last year, that secondaried with this culture is drinking awesome, and the Old Ale that I made in 2010 with this culture is really hitting its stride.

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Old 10-22-2012, 02:47 PM   #38
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What did your's finish at? I got down to 1.026 which is about where I wanted. After sacch finished it was about 1.040, so brett was about 15% of my attenuation.

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Old 10-22-2012, 02:51 PM   #39
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My RIS I primaried with 1056, which went from 1.109 to 1.038, then I added the Old Ale slurry, which dropped it to 1.025 at the time that I kegged it (which was 5 months combined primary and secondary). It may have continued to drop in the keezer, but probably not by much, and it was pretty good at that gravity.

My Old Ale, which got a 2000ml starter of 9097, went from 1.107 to 1.018 over the course of 12 months combined fermentation.

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Old 10-27-2012, 02:57 AM   #40
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I'm curious what you mashed at for the RIS. Last year I did decoction style temp raises and did my main conversion rest at 158. I didn't seem to quite hit the 158 though. This one I just did a single infusion at 158 and no mash out. I figure it will follow roughly the same pattern. The wort had a great flavor even with all the black and brown malt.

I didn't add yeast to the bottling bucket because my experience with the brett beers is that they carb fine, just slightly slowly. In retrospect I maybe should have added yeast but not sure what would have worked in this 13% beer very well (other than wlp099).

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