The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Brewing a big beer (1.150) would like some input

Reply
 
LinkBack Thread Tools
Old 09-01-2011, 04:48 AM   #21
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 134 Times on 104 Posts
Likes Given: 12

Default

diverpat: Looks awesome so far. You've definitely done all the leg-work in terms of making your yeast happy. Just avoid any big swings in temperature, and I think you'll have zero problem getting this to attenuate.

__________________
scottland is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2011, 10:46 PM   #22
diverpat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
diverpat's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Wilmington, NC
Posts: 104
Liked 8 Times on 8 Posts
Likes Given: 3

Default

It's maintaining 65-66 degrees. I added the WPL099 this morning, I still have 2 more sugar additions to go. The air lock is slowing (a bubble/2 seconds) and the SG is down to 1.037, I'd like it to be lower at this stage but it doesn't have too much farther to go, I'm just being paranoid. I'm shooting for a FG around 1.022.

__________________
diverpat is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2011, 12:17 AM   #23
Wernerherzog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Chicago
Posts: 171
Liked 2 Times on 2 Posts

Default

I would be more interested to hear what people have to say about getting good utilization when mashing so much grain than about fermentation. That's been my problem consistently on big beers.

__________________
Wernerherzog is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2011, 12:26 AM   #24
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,056
Liked 2939 Times on 1866 Posts
Likes Given: 2482

Default

Quote:
Originally Posted by Wernerherzog View Post
I would be more interested to hear what people have to say about getting good utilization when mashing so much grain than about fermentation. That's been my problem consistently on big beers.
parti-gyle. Mild = Son of Barleywine
__________________
a mote of dust, suspended on a sunbeam
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 03:47 AM   #25
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 134 Times on 104 Posts
Likes Given: 12

Default

How's this batch going?

__________________
scottland is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 04:06 PM   #26
diverpat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
diverpat's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Wilmington, NC
Posts: 104
Liked 8 Times on 8 Posts
Likes Given: 3

Default

It's going well. On Monday the SG was down to 1.025 making it right at 17.0%. I stopped adding sugar as I didn't want to keep pulling down the FG. The krausen has lowered, the SG is leveling and the bubbling is down to a minimum so I think fermentation is about done. I'll test the SG again tonight to find out.

Here is a graph the science nerd in me is keeping to follow the progress. The first two large spike are wort additions, the last three smaller are caramel and sugar additions. I added the WLP099 on day 3 with the first sugar addition. My first taste of it is hot alcohol and sweet which will hopefully blend together into something nice. I'll move it over into an aging carboy in 2 weeks.

__________________
diverpat is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 04:21 PM   #27
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 134 Times on 104 Posts
Likes Given: 12

Default

Pretty rockin results! That should be a tasty brew once it has a little age on it. Congrats!

__________________
scottland is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 04:33 PM   #28
thegerm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Wallington, NJ
Posts: 393
Liked 10 Times on 10 Posts
Likes Given: 9

Default

I was just listening to an old brew strong on high gravity (part 2 of the 4 part high gravity series) brewing this morning, and something palmer talked about was that barley starches aren't fully dissolved under 150F. So for that reason he said that you should consider doing a step mash at 145 and 155 for an all malt high gravity batch. He admitted that it's really only practical to do that, however, if you've got a direct fired mash tun.

just something to think about because I'd never heard that factoid about starch solubility sub 150.

__________________
thegerm is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 04:44 PM   #29
dragonbreath11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Linden, New Jersey
Posts: 180
Liked 3 Times on 3 Posts
Likes Given: 1

Default

To each his own but I don't know how anybody can drink a 1.150 beer..

__________________
dragonbreath11 is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2011, 04:59 PM   #30
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 22,829
Liked 1897 Times on 1368 Posts
Likes Given: 1043

Default

Quote:
Originally Posted by dragonbreath11 View Post
To each his own but I don't know how anybody can drink a 1.150 beer..
You sip it. After about a year or two or three of aging.
__________________
Homercidal 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
Brewing Beer, Drinking Beer and Managing Beer Gut permo General Beer Discussion 101 03-11-2014 07:44 PM
Input please...want to make a huge beer! agroff383 General Beer Discussion 13 05-19-2013 06:05 PM
Beer Production System Requirements--NEED INPUT! hokieengr General Beer Discussion 4 02-06-2011 11:56 PM
Brewing TV: Episode 26 - Big Beer Brewing TheNorthernBrewer General Beer Discussion 3 12-18-2010 12:14 AM
Beer Input Needed jjaram102 General Beer Discussion 3 09-19-2008 03:56 PM