Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Post your highest SG/ABV that you BOTTLED!

Reply
 
LinkBack Thread Tools
Old 02-09-2013, 06:25 AM   #1
lespaul23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Saugus, Ma
Posts: 208
Liked 20 Times on 9 Posts
Likes Given: 6

Default Post your highest SG/ABV that you BOTTLED!

Bottle conditioning is a lot different then keg/co2 conditioning. Just wondering what your highest is. If its over 1.100 post your recipe

This post is for ppl who like big beers and who bottle.

Mine... havent tried a big big one yet but 1.096 9.2abv.

Keep um comin......

__________________

Too much to list going on.....


Kevin

lespaul23 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 09:01 AM   #2
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,040
Liked 196 Times on 166 Posts
Likes Given: 122

Default

I don't remember SG, but I have an imperial stout in bombers at 9.9% at the moment. That's my biggest so far.

__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:22 AM   #3
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 932
Liked 120 Times on 100 Posts
Likes Given: 148

Default

I am aging a barleywine that finished way too dry, ABV is 12%. OG was 1.096, finished at 1.000... 80% maris otter, 10% flaked wheat, 8% C10, 2% C80, 8% munich. Sat on oak chips for 45 days. 50 IBU centennial @60, 5 IBU Willamette @15.

Its been in bottles for two months now, tastes like straight up scotch, rocket fuel. Expected that, so I figure I wont try another bottle till at least December.

__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:28 AM   #4
g-star
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: PA
Posts: 656
Liked 67 Times on 54 Posts
Likes Given: 12

Default

Quote:
Originally Posted by Gixxer
I am aging a barleywine that finished way too dry, ABV is 12%. OG was 1.096, finished at 1.000... 80% maris otter, 10% flaked wheat, 8% C10, 2% C80, 8% munich. Sat on oak chips for 45 days. 50 IBU centennial @60, 5 IBU Willamette @15.

Its been in bottles for two months now, tastes like straight up scotch, rocket fuel. Expected that, so I figure I wont try another bottle till at least December.
That type of attenuation seems impossible without some type of infection, especially with 10% unfermentable crystal in the recipe
__________________
g-star is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:30 AM   #5
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,213
Liked 717 Times on 507 Posts
Likes Given: 50

Default

I did a wee heavy out if the recipe database here called something like 1413. It is awesome and the ABV came in at exactly 10%. It's been aging for about 17 months and it is pretty freakin' spectacular.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:33 AM   #6
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 932
Liked 120 Times on 100 Posts
Likes Given: 148

Default

Quote:
Originally Posted by g-star View Post
That type of attenuation seems impossible without some type of infection, especially with 10% unfermentable crystal in the recipe
I agree. I had a second set of eyes looking at the hydro cause I did not believe it either, and I have checked my hydro in water for calibration. Maybe the alcohol taste was so strong it could have covered up any off flavors if it were infected... Who knows.
__________________
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:36 AM   #7
phenry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Clemson, SC
Posts: 1,219
Liked 115 Times on 72 Posts
Likes Given: 21

Default

RIS that started at 1.110, finished at 1.025 and 11.0% ABV. Added a fresh pack of S-05 at bottling and every bottle carbed up just fine.

__________________
phenry is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 01:26 PM   #8
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,213
Liked 717 Times on 507 Posts
Likes Given: 50

Default

We'll see. I have an English-style barleywine sitting in the secondary right now. It was 1.110 or so. It's stuck at 1.040 right now because of that darn finicky 1968 yeast. I put 3.5 gals of the BW on the cake from a 5 gal batch of a 1.045 bitter and it still crapped out. Anyway, I'll brew a Centennial Blonde or a Cream of three Crops with US-05 and put the BW in THAT cake to finish 'er up.

Should be a boozy one, but ill wait a year for it to be ready. Sample tasted great so I'm excited for this one.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 01:28 PM   #9
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,213
Liked 717 Times on 507 Posts
Likes Given: 50

Default

Quote:
Originally Posted by JonM
I did a wee heavy out if the recipe database here called something like 1413. It is awesome and the ABV came in at exactly 10%. It's been aging for about 17 months and it is pretty freakin' spectacular.
Oh, this one took about a year to really carb up. It was a little fizzy starting at about 6 months, but at about 1 year, it was perfect with a big rocky head that lasts and lasts.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 01:31 PM   #10
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 3,984
Liked 365 Times on 298 Posts
Likes Given: 115

Default

I have a BDSA that is at 11%. I just bottled it so I will taste it in several months. But the sample at bottling was delish.

I brew a lot of Belgians so I have many in the 9-10% range at various stages of aging.

__________________
beergolf 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
Bottled beer dilemma and post-bottling SG ninjandrew Beginners Beer Brewing Forum 22 07-27-2011 09:48 PM
What's You're Highest ABV? Kriznac General Beer Discussion 9 10-08-2010 07:46 PM
Highest OG Ale?... means0451 Recipes/Ingredients 4 11-26-2008 04:12 PM
First batch bottled...post mortem and some questions Saint Aardvark Beginners Beer Brewing Forum 6 11-13-2008 11:06 AM