Newest Threads

WhiskeySam · 11-08-2012, 06:31 PM

WL 099 is supposed to be similar in character to their 002 English. I've heard from multiple sources that it's a good yeast for almost every beer style.

Don't dream of having this beer served to anyone you even remotely like by Christmas. Maybe Christmas 2013. It'll taste like rubbing alcohol for the first couple months of conditioning. With an ABV in the 10+ ballpark, it needs to mellow.

**FooFan** · 11-08-2012, 08:26 PM

Am I reading that correctly... you sparged with boiling water, 212?
That's going to denature any enzymes.... isnt it?

chrisfiac · 11-09-2012, 12:00 AM

Quote:

Originally Posted by WhiskeySam

WL 099 is supposed to be similar in character to their 002 English. I've heard from multiple sources that it's a good yeast for almost every beer style.

Don't dream of having this beer served to anyone you even remotely like by Christmas. Maybe Christmas 2013. It'll taste like rubbing alcohol for the first couple months of conditioning. With an ABV in the 10+ ballpark, it needs to mellow.

Yeah, if you read back a bit, I figured out this will be a 2013 beer. Fermentation was crazy for the first couple days, but has slowed dramatically--I almost thought it stalled. I'll take a gravity reading in a week so see where it's at. Will the American ale yeast continue to work slowly?

I'm thinking of throwing some brett B on in next week to see what it does with the remaining sugars.

--Thanks, Chris

chrisfiac · 11-13-2012, 01:14 AM

OK, this is threw a me a curveball. I took a gravity reading today and it was down to 1.012 for an ABV of 14.7%. This seems incredibly high for a 9 day fermentation with American Ale yeast--which should have died out a while back.

Taste-wise, it's amazing. The alcohol is definitely there and the coffee is a bit overwhelming; it outshines the smoked 2-row. My wife tasted it and commented that it was really hot.

Maybe it will mellow with time. I'm going to clean up a corny keg tomorrow and rack over to secondary with the bourbon oak chips. I'm thinking it will sit on oak for a couple months.

(I have no idea why the pic is upside down, but you get the idea)

chrisfiac · 11-13-2012, 01:20 AM

Sorry, one more thing. Can it bulk age in secondary in my garage or will the temp swings be too varied? I can age it in my house if needed but would prefer not to see a corny keg all the time.

--Thanks, Chris

dcp27 · 11-13-2012, 01:29 AM

Quote:

Originally Posted by chrisfiac

This seems incredibly high for a 9 day fermentation with American Ale yeast--which should have died out a while back.

what makes you think this? chico is good to at least 15%

Quote:

I'm going to clean up a corny keg tomorrow and rack over to secondary with the bourbon oak chips. I'm thinking it will sit on oak for a couple months.

i wouldnt rack that soon, give it at least another week to settle out more. 9 days might not even be enough time for the yeast to be done in a beer this size.

heats gunna be there in a beer this size, but what temp have you been fermenting at?

**passedpawn** · 11-13-2012, 01:30 AM

Quote:

Originally Posted by chrisfiac

(I have no idea why the pic is upside down, but you get the idea)

Holy crap, the gravity is lower than air! Amazing!

(you didn't think you'd get off that easy did you?)

chrisfiac · 11-13-2012, 02:26 AM

I think I read that American Ale yeast craps out around 10%. Evidently, it will go a bit higher! I've just been fermenting at room temp, which in my house is around 75 degrees or so, though my wife left a window open last night and it got down to a balmy 55 degrees.

I was surprised with the amount of yeast in the bottom of the carboy. I made a starter, yeah, but that yeast propagated like crazy.

No, I honestly didn't think I would get off that easy. I'm shocked that everything went as smoothly as it did. I had some time on my hands, so I racked to secondary prior to reading these responses (otherwise, I would have waited a while longer). I did manage to suck up some yeast, though. It's already got the bourbon oak in there, so I think it stays for a few weeks.

I already want to take the learnings from this batch and apply it to the same recipe. Thanks to everyone for all their helpful advice. Everyone has been great.

--Cheers

dcp27 · 11-13-2012, 04:12 AM

Quote:

Originally Posted by chrisfiac

I've just been fermenting at room temp, which in my house is around 75 degrees or so

it'd be hot at this strength this young anyway, but this really isn't helping. you really need to keep temps down in big beers or you can be riddled with fusels. i'd do a search for swamp coolers for future beers, 75F is too hot for most beer to ferment at

**helibrewer** · 11-13-2012, 05:15 AM

Be sure to bottle a little of that from the keg once it's carb'ed so you can store it away for a year or so and see how it changes.