Who's brewing 08-08-08 RIS? Post your notes here! - Page 14

Brewsmith · 01-25-2008, 07:33 AM

My FG is somewhere in the neighborhood of 1.025. There are a ton of unfermentables in this brew. Tastes great, though.

**Warped04** · 01-28-2008, 05:31 AM

Bottled today. 1.021 FG.

BrewDey · 01-28-2008, 02:42 PM

I gave this one a try yesterday as my 2nd AG batch. I realized that sparging should not take 3 hours and that my turkey fryer doesn't have the juice to effectively boil a big beer like that. Still got an OG of 1.075 and after pitching less than 12 hours ago-there were signs of a kreusen this morning...given that this baby took about 14 hours to brew-I hope the adage of 'you get out what you put in' holds true.

**BierMuncher** · 01-28-2008, 05:25 PM

Nastiest Carboy clean up yet:

sAvAgE · 01-28-2008, 05:37 PM

I have been doing some thought on this, My Brother in law is getting married next Fall (Fall of 2009). I am thinking that this would be a great opportunity to try something spectacular. Here is what I have been pondering.

An Apple Honey Pilsner Mead

I have been doing a lot of reading on meads, and what concerns me is the fermenting stalling, since in a standard mead there is no nitrogen in it, this is cause for issues for stalled fermentation, since beer has a lot of nitrogen so there is very little for the yeast to stall I have came up with this Recipe Idea

23 Litre Batch

with 6 litres of water add in 3 pounds of a Pilsner grain medley,

Add in Hallertau and fuggles hops,

add in 4 litres of honey,

let the mixture cool to 85 F

mix in pure apple juice to top it to 23 litres, should now be down to 72 F, take gravity and then pitch Wyeast Sweet mead yeast.

let ferment and age for 8 months, then bottle to condition.

Evan! · 01-28-2008, 05:44 PM

So it looks like it wasn't a problem with my yeast---landhoney said his half of the batch finished around 1.030 as well.

Anyway, three cheers for the 'Pastor on this one-it tastes absolutely magnificent, and it's only been in bottle for 3 weeks. I can't wait to see how this one ages.

shunoshi · 01-28-2008, 05:45 PM

Quote:

Originally Posted by sAvAgE

I have been doing some thought on this....

Not to be an ass, but what does this have to do with the 8-8-8 RIS?

Back to the topic at hand, I think I'm going to let mine bulk condition for awhile and probably bottle it come March.

Evan! · 01-28-2008, 05:49 PM

Quote:

Originally Posted by shunoshi

Not to be an ass, but what does this have to do with the 8-8-8 RIS?

I think he misunderstood the thread topic. Hell, you can brew whatever you want on 8/8/8, dude, but it won't be the Official HBT 888 RIS.

Quote:

Back to the topic at hand, I think I'm going to let mine bulk condition for awhile and probably bottle it come March.

IIWY, I'd bottle sooner rather than later. I tend to have more problems with bulk aging when the beer in question is rather high in ABV...meaning, it's harder to get the bottle fermentation going the longer it sits. I still have a bunch of bottles of a barleywine that are very hit-or-miss when it comes to carbonation, and it was a batch I bulk-aged for 3 or 4 months. I even repitched an entire reyhdrated sachet of new yeast at bottling. I mean, you can do what you want, but my new rule of thumb is, unless it's a lager, I'd rather age it in bottles.

**Chriso** · 01-28-2008, 05:57 PM

Quote:

Originally Posted by sAvAgE

I have been doing some thought on this, My Brother in law is getting married next Fall (Fall of 2009). I am thinking that this would be a great opportunity to try something spectacular. Here is what I have been pondering.

Indeed, as the others mentioned, this thread is intended specifically for the HBT 08-08-08 Russian Imperial Stout brew log. Thanks for posting here, and I like your idea, but we are trying to stay on-topic in this thread. If you PM one of the mods, they might be able to split your reply off into its own post for you.

As an aside, I have no idea whether your new post should be in Recipes/Ingredients, in Mead, or in Cider sub-forums. Hard to classify.

@BierMuncher: Are you going to try just the standard OxyClean treatment? Let us know how much it cleans on contact, and how much you have to scrub. I'm very curious about OxyClean's "magic" on your carboy.

@Evan!/Shunoshi: I'm bottle aging, and like Evan!, I'm shoving mine into bottles as fresh as possible. The 1/2 batch of non-Raspberry is already in, and Raspberry goes in tonight (was supposed to be a week ago, but I got busy with other things). I pushed it into bottles ASAP for the same reason, I've heard horror stories of inconsistent carb'ing with repitched yeast on bulk aged batch... so I just went with the "safest" solution. I am eager to hear how yours goes, Shunoshi, I really hope it works out well!

shunoshi · 01-28-2008, 07:00 PM

Quote:

Originally Posted by Evan!

IIWY, I'd bottle sooner rather than later. I tend to have more problems with bulk aging when the beer in question is rather high in ABV...meaning, it's harder to get the bottle fermentation going the longer it sits. I still have a bunch of bottles of a barleywine that are very hit-or-miss when it comes to carbonation, and it was a batch I bulk-aged for 3 or 4 months. I even repitched an entire reyhdrated sachet of new yeast at bottling. I mean, you can do what you want, but my new rule of thumb is, unless it's a lager, I'd rather age it in bottles.

Hmm, guess I didn't think about that. When I brewed my Winter Ale, I let that bulk condition for about 3 months and had no issues with bottle carbonation. That wasn't a really high ABV though. Only came in at around 5%-6%.

I may have to consider bottling a bit sooner. I'd hate to sit on a great beer this long only to have it be flat.