Electric Brewing Supply 30A BCS Giveaway - Last Chance to Enter!


Home Brew Forums > Home Brewing Beer > General Techniques > 1.200 20%+ 120 Minute IIPA
Reply
 
LinkBack Thread Tools
Old 02-21-2009, 04:25 PM   #111
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

I think twice a day at this point is a little excessive. The last addition is fermenting like a madman. I went over, started swirling the fermenter a little but, and got the wort spinnin real good for around 30 seconds. That should kick up a lot of the sediment and help out with attenuation. I plan on adding another pound of dextrose tonight, along with more oxygen. I think I'm going to add oxygen until I hit 5 pounds in. That will leave 6-7pounds worth of sugars left to consume that. Each time I add sugar I use the stone to stir up the cake. The cake is completely roused into suspension after the wand treatment.

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 05:48 AM   #112
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

Yeasties destroyed the last sugar addition. More oxygen and sugar went in today. I'm stirring up the cake with my aeration stone and racking cane, then simply sprinkling the corn sugar on top. There was mention about added nucleation sites making for a bubbly mess... didn't have that problem. It may be more of an issue in a carboy...

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 10:06 AM   #113
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Sounds like it's going great. What's the current ABV?

__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 02:40 PM   #114
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

Eh... should be around 13% tonight. So far absolutely no problems with fermentation. The yeast are going nuts...

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2009, 05:29 AM   #115
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

bubble bubble.. 6 pounds of sugar are in... its at roughly 16% and showing absolutely no signs of stopping. Its been bubbling (literally) constantly since sugar additions. I'll take a pic of the wort tomorrow during the next addition... it looks f-in THICK!!!!

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 02:23 AM   #116
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

I've created a monster!! I've got 1.091 worth of malt plus 6 pounds of dextrose here (roughly 1.150)... its still fermenting like crazy... check the current gravity!!!!



I just added another pound of dextrose... MONSTERRRR BREWWWWWW!!!

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 02:38 AM   #117
Jonnio
Feedback Score: 0 reviews
 
Jonnio's Avatar
Recipes 
 
Join Date: Dec 2007
Posts: 1,525
Liked 7 Times on 7 Posts
Likes Given: 1

Default

FEED ME SEYMOUR! (or however the heck that's spelled)

__________________

------------------------------------------------
Official member of HBAMAP (Home Brewers Against Murder and Pedophilia)

Quote:
Originally Posted by Revvy View Post
Then that means dumping your beer because you think it's bad is tantamount to abortion! And as Big Kahuna says, drinking a beer too soon is tatamount to beer pedophilia...
Jonnio is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 02:48 AM   #118
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 82 Times on 53 Posts
Likes Given: 2

Default

Nice! Thanks for posting the pics. This is totally epic for sure!!

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 02:56 AM   #119
Coastarine
We get it, you hate BMC.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Coastarine's Avatar
Recipes 
 
Join Date: Apr 2008
Location: New Bern, NC
Posts: 2,582
Liked 21 Times on 19 Posts
Likes Given: 1

Default

You are inspiring me. I'm trying to dig through this thread...how did you end up deciding to add the dextrose? Dry? One other question, is there any particular reason to use dextrose over sucrose? My understanding was that sucrose is more fermentable. I'm not really sure on the difference in flavor, post fermenation.

__________________
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
Coastarine is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 03:09 AM   #120
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 82 Times on 53 Posts
Likes Given: 2

Default

Sucrose would require the yeast to produce invertase, in a high alcohol environment I'm not sure how good the yeast would be at adapting to produce invertase? It might work... Inverting the sugar using an acid and heat before adding would certainly work, but it'd be a pain compared to dumping in dextrose I would think.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
90 minute vs. 60 minute boil??? Grinder12000 Beginners Beer Brewing Forum 23 12-02-2011 11:23 AM
IIPA help TechyDork Recipes/Ingredients 14 06-23-2009 05:32 AM
First IIPA irishod89 Recipes/Ingredients 13 06-05-2009 01:37 PM
IIPA I think MikeFlynn74 Recipes/Ingredients 23 03-08-2008 04:10 PM
8.5% Iipa TekelBira Beginners Beer Brewing Forum 4 08-27-2006 03:00 AM