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Old 01-30-2009, 01:41 PM   #31
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I suppose there is risk of infection without boiling... there's gonna be like 9-10% alcohol in there when I start adding the dextrose, not to mention a ridiculous amount of yeast. I've added dextrose dry to stuff before and it was fine, although that's not really saying it wont happen.



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Old 01-30-2009, 02:43 PM   #32
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When I'm ready to start the dextrose.... do you think I should rack off the US-05, or leave it in there? I don't really see any downside to leaving it in there. I'll be pitching a significant amount of WLP099. They will probably be at about the same overall numbers by the time this happens. When the alcohol gets past like 10-11% the us-05 will go dormant.



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Old 01-30-2009, 03:00 PM   #33
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You do not want to add dry sugar to the fermenter - especially with using WLP099.

Not because of risk of infection, but because introducing all those nucleation sites into the wort/beer will cause excessive foaming. It will disturb all that CO2 in solution (if not degassed) and come spewing at you.

Ask Evan! about this. IIRC, he forgot sugar in his latest IIPA and went to add it later dry and this happened.

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Old 01-30-2009, 03:34 PM   #34
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Quote:
Originally Posted by dstar26t View Post
Just a heads up, the corn sugar I use has a potential of 1.040. Beersmith claimed 1.046 but I actually measured 1 lb in 1 gallon to get a more accurate number.
I was also confused by this, and John Palmer's assertion that 1 lb/gal of corn sugar is 46 points. Corn sugar is dextrose MONOHYDRATE, meaning, some of the mass of the sugar is bound water. Expect only 37-42 ppg for corn sugar.
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Old 01-30-2009, 04:15 PM   #35
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Interesting... I wonder what the minimum amount of water I can get a half pound of sugar in. Maybe make up a batch of them. Maybe use a cup of water per half pound of sugar. Boil them briefly, cool, put it in sanitzed containers in the fridge and dump them in as needed.

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Old 01-30-2009, 05:03 PM   #36
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Quote:
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Not sure how much it'll help. Wine has a lower pH than beer, so degassing would rid some carbonic acid and drop the pH to a range more suitable for the yeast. It can't hurt though, and I have found degassing does help speed up flocculation of the yeast so I have started doing this for low flocc strains...
I dont know if I am correct or not in my reason for degassing, but this is the logic that I had used, I hope this helps and good luck!

For me, I was degassing due to the thickness of the wort. The issue I was having is that the wort would become saturated with co2 and would seem to slow or even stop fermentation. Before we degassed the first time, we gave it a little shake, this nearly forced all of the water out of the airlock. degassing made it obvious that there was a great deal of co2 in solution and after degassing we would have fermentation again (well... vast increase in airlock activity) which seemed to slow as time progressed and saturation increased (about 2 weeks). we degassed every 2 weeks and racked every 3rd time.

The Primary fermentation was strong. I must warn you. when we pitched the wlp099 we lost roughly 1/4 of our wort due to blow off (5 gal brew, 6.5 gal carboy). We used a tube that fit directly in the carboy with no bung or anything (forget the size) and that was fully submerged (1in from the bottom) in an ale pale 2/3 full with a sanitizer/water mix. For the first 2 weeks, This sounded like machine gun fire, smelt and looked like budweiser to the point where the label we used read "so strong, it pisses budweiser". You will lose volume, and it will be loud, plae somewhere in your home that it will not annoy you.

Good luck with your endover it is a fun experiment/process plus you get some bragging rights with it. And please, Do not make the same mistake I did. All my friends wanted to try it, and I let them. Now I have 5 wine bottles left which will not be drank until I get married.
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Old 01-30-2009, 05:20 PM   #37
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I'm using an 8 gallon bucket for primary... maybe I'll REALLY boil it hard and get it down to 4.5 gallons so there is some fudge factor for the dextrose additions...

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Old 01-30-2009, 05:34 PM   #38
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This first time I added corn sugar to the fermenter, I used 2 cups water for the 1.2 lbs of sugar which is 1 2/3 cups per pound. Probably try 1 1/4 cups per pound next time since it wasn't too thick. I only cooled it to 80 to try and keep it less viscous. The beer was 68.

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Old 01-30-2009, 08:19 PM   #39
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OK, so if you figure the ratio could get as low as 1 cup per pound... that will be 12 cups of additional water, or 3/4 gallon. Maybe i'll just take a quarter gallon and mix in 4 pounds of water. I'll use that, then make another quarter gallon. That is unless you think 1 gallon of boiled sugar water will stay in my fridge for two weeks without going icky.

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Old 01-31-2009, 12:16 AM   #40
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Prosted. This thread is going to be fun to watch. GL with your monster brew man!



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