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Old 03-23-2014, 03:42 PM   #1
thecrazypalate
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Default Imperial Red with an OG 1.130

So I made an imperial Red IPA. Extract brew with 12 lbs extract and 4oz brown sugar. Yield was about 4 gallons and the OG was 1.130. Used two packs of American ale yeast. Fermentation started but worried about the final beer being way to sweet or off balanced. Any thoughts or comments? imageuploadedbyhome-brew1395589333.528815.jpg


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Old 03-23-2014, 03:44 PM   #2
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I'd say you have a lot of fermenting to do. Probably going to take a while.



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Old 03-23-2014, 03:47 PM   #3
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Any advice on taking a gravity reading along the way? What's the best way to make sure fermentation is done?


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Old 03-23-2014, 04:01 PM   #4
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Wait another week, ramp your temp up to the upper 60s. take a gravity reading. Wait 2-3 more days, take another gravity reading. if they are the same, and your calculated attenuation is close to the yeast attenuation rate, then you're good to go.

http://www.whitelabs.com/beer/homebrew/beginners-attenuation-and-flocculation-definitions

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Old 03-23-2014, 04:08 PM   #5
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Did you make any kind of a yeast starter?

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Old 03-23-2014, 04:12 PM   #6
thecrazypalate
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I did not make a yeast started but used two smack packs. The recipe only called for one.


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Old 03-23-2014, 04:31 PM   #7
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You're going to be sitting on that one for a while. That thing will be bubbling for a long time.That high of OG plus added sugar should help it dry out, but you are months away for it to get there.

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Old 03-23-2014, 04:47 PM   #8
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I'll be surprised if you can get that thing to drinkable levels. Extract can be hard to attenuate sometimes anyway, but that much extract is gonna take a lot of coaxing, doing everything right...and you're probably going to need to pitch a healthy starter of a high gravity yeast as well. Two vials going into that is probably 3 vials too few. You needed to use both of those vials in a 5.3L starter to have enough yeast. If pitching only vials, you needed 5 vials to start with.
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I have no problem with experimentation, but what possessed you to put 12lbs of extract into 5g of beer?

Edit, I'd go buy 3 more vials of yeast right now if you can, and if you have a way of oxyegenating it, I'd use a metric sh!t ton of 02 as well.

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Old 03-23-2014, 04:51 PM   #9
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I found a recipe for an imperial red IPA and that's what it said to use. Check out the attachment. Screen shot of the recipe. imageuploadedbyhome-brew1395593461.447370.jpg


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Old 03-23-2014, 09:20 PM   #10
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I hope you aerated with pure oxygen instead of just using the "shake the hell out of it" method; a beer that big is going to need as much oxygen as you can get into it for the yeast to get it much past 10% ABV.



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