Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Amazing fermentation
Reply
 
LinkBack Thread Tools
Old 03-26-2011, 03:43 PM   #1
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 896
Liked 6 Times on 5 Posts
Likes Given: 1

Default Amazing fermentation

My Belgian Tripel, brewed on Sunday, is still raging 6 days later. I gave it one incremental sugar feeding on Wednesday. It raged through my blowoff and filled a gallon jug which I had to replace. This morning, Saturday, I went downstairs to check on it and the yeast are still visibly raging through my wort. I plan on giving them their last sugar feeding this evening. With the sugar and a mash temp at 147, just by going on appearance, I think the desired dryness is going to work nicely. I can't say enough about incrementally feeding the Wyeast Trappist high Gravity...

__________________

Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations

mhenry41h is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 06:02 PM   #2
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 896
Liked 6 Times on 5 Posts
Likes Given: 1

Default

Just took a 1 week hydro sample. Lovely color, delicious aroma! Down to 1.028 with 1 more sugar feeding to go!

coming soon...to a fridge near you!

__________________

Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations

mhenry41h is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 08:28 PM   #3
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default

Something similar happened to the Wyeast Belgian Wit that I used in a Pomegranate Wit. After a 4 week primary fermentation (it actually took that long to stop fermenting, and I am not sure it actually finished) I racked to secondary on top of the fresh Pomegranate. It picked up with explosive fermentation and looked like it was "boiling" when you looked at the pomegranate particles being churned by the fermentation. That lasted around 5 days of so, like yours. That extra 3/4 lb of sugar from the pomegranate really made for an interesting fermentation.

After all was said and done, I went from an OG of 1.057 at pitching to 1.005 after secondary on the Pomegranate.

__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 08:33 PM   #4
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 896
Liked 6 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by AKnewbrews
Something similar happened to the Wyeast Belgian Wit that I used in a Pomegranate Wit. After a 4 week primary fermentation (it actually took that long to stop fermenting, and I am not sure it actually finished) I racked to secondary on top of the fresh Pomegranate. It picked up with explosive fermentation and looked like it was "boiling" when you looked at the pomegranate particles being churned by the fermentation. That lasted around 5 days of so, like yours. That extra 3/4 lb of sugar from the pomegranate really made for an interesting fermentation.

After all was said and done, I went from an OG of 1.057 at pitching to 1.005 after secondary on the Pomegranate.
Wow! 1.005! How did it taste for being so dry? I'm planning on just letting this thing go for 3 weeks and then let it sit in secondary for 3-4 weeks.

coming soon...to a fridge near you!
__________________

Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations

mhenry41h is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 09:53 PM   #5
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 896
Liked 6 Times on 5 Posts
Likes Given: 1

Default

What temp did you mash at?

coming soon...to a fridge near you!

__________________

Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations

mhenry41h is offline
 
Reply With Quote Quick reply to this message
Old 03-28-2011, 03:20 PM   #6
ultravista
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 1,984
Liked 26 Times on 24 Posts
Likes Given: 26

Default

AKnewbrews - will you post that recipe and process? Sounds very interesting!

__________________
ultravista is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2011, 06:48 AM   #7
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default

I have yet to taste it after bottle conditioning. Its been just over 2 weeks in the bottle. Probably going to crack one open this next weekend and find out. To tell you the truth, the alcohol content was definitely there, but didn't seem too dry at the time. I have another thread on it called Imperial Pomegranate Wit (http://www.homebrewtalk.com/f13/impe...te-wit-229391/). I'll post what I have up on that thread. It was an extract brew steeping wheat malt.

__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews 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
US-05 is amazing Moody_Copperpot Fermentation & Yeast 4 03-22-2011 08:05 PM
This is how amazing dry Notty is!! PurpleJeepXJ Fermentation & Yeast 11 02-09-2011 03:16 AM
Saison fermentation - smelled amazing, now smells odd and sulphery flatsix Fermentation & Yeast 5 06-18-2010 04:38 PM



Newest Threads

LATEST SPONSOR DEALS