sirsloop

Recipes 

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.

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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

sirsloop

Recipes 

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...

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

Danek

Recipes 

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

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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

sirsloop

Recipes 

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

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

sirsloop

Recipes 

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

Recipes 

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 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

Jonnio

Recipes 

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

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

Saccharomyces

Recipes 

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

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[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]

Coastarine

Recipes 

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.

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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]

Saccharomyces

Recipes 

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.

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[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]