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Old 11-05-2011, 03:25 AM   #1
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Default 11-11-11 1.11 og?

So 11-11-11 is a week away and I'm considering attempting some type of 1.11 OG brew. I can't do all grain. Any suggestions? Is it possible? (ps I need to purchase beersmith, I know)

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Old 11-05-2011, 03:28 AM   #2
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i suggest you use dry yeast or two liquid vials of high flocculation yeast.

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Old 11-05-2011, 03:30 AM   #3
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Quote:
Originally Posted by Dogphish View Post
i suggest you use dry yeast or two liquid vials of high flocculation yeast.
yeah that still wont be enough yeast.

it's possible, but your process has to be great, your yeast must be healthy, and your pitching rate must be right. You need to control fermentation perfectly.
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Old 11-05-2011, 03:40 AM   #4
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In fermentables you will need 15lbs of Light Malt Extract, 1lb crystal, 1lb corn sugar, .5 lb Cara Munich. The key is healthy yeast, when I go big I pitch 2 packs of Safale-05. This might need more, or make a BIG starter.

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Old 11-05-2011, 03:47 AM   #5
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you need to aerate the hell out of the wort, too. if you don't have an oxygen tank, the best you can do is to siphon out of the brew pot and let the wort fall a few feet into the fermenter with plenty of splashing. maybe put a clothes pin on your siphon tube in order to maximize the splashing/bubbling/aeration.

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Old 11-05-2011, 04:18 AM   #6
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yeah, totally.

You may even wish to consider getting a sterile aeration system to use an aquarium pump to do some of the lifting for you.

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Old 11-05-2011, 10:34 AM   #7
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How about the use of brown sugar/molasses/honey/candi sugar? Also, I'm not set up with a stir plate. Will 3 packs of yeast do? how much hops to balance everything out? I'm considering doing just a 3 gal batch. I'm sure this won't be a session beer!

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Old 11-05-2011, 11:10 AM   #8
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As for aerating, I usually shake the hell out of my carboy for a minute or so. As for fermentation control (mainly temp), I'm not set up for adjusting temps. Mainly its in my basement on a concrete floor (right now pretty steady at 66). What else needs to be controlled, and if it isn't controlled well, what will the result be?

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Old 11-05-2011, 04:51 PM   #9
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once again, i strongly suggest you trickle the wort out of the brew pot into the fermenter. shaking for a minute will not cause enough aeration for the yeast to properly multiply.

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Old 11-05-2011, 05:03 PM   #10
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Mr. Malty estimates that you need at least 4 vials of yeast for a beer that big. You really probably need to at least get the aquarium pump and aeration stone to properly oxygenate this one. If you don't already have that or don't have access to it real cheap you might as well just get an oxygenation kit and buy small bottles of oxygen from Lowes/HD/etc. I've seen strategies with big beers where some people will even oxygenate the wort twice. Once right before they pitch and then again a day or two later. You don't have to worry about oxidation because the yeast will pick it up to help them grow some more.

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