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01-24-2012, 01:19 AM
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#11
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Senior Member
Join Date: Aug 2011
Location: New York, ny
Posts: 166
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I'd say at least three weeks on yeast with a high gravity like yours bro.. I'm sure others would say even longer
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01-24-2012, 01:24 AM
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#12
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Senior Member
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,034
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Quote:
Originally Posted by vinny150
Well I'm not positive as I have had trouble with my gravity readings before. But I used 10 pounds of light DME and one pound of corn sugar in addition to my steeping grains.
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Wow, yeah, you made a barley wine! What was your hop schedule and the alpha acid% of the hops you used?
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
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01-24-2012, 01:25 AM
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#13
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Junior Member
Join Date: Jan 2012
Location: west lawn, PA
Posts: 14
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Quote:
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Originally Posted by whitehause
I always try for the cooler end of the temp range. Fermenting will generate some heat, so like brewer77 said, it'll be in the mid 60's in the fermenter. BTW welcome to the forum from Fleetwood PA  |
Awesome buddy. Nothing like a little advice from a local neighbor! |
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01-24-2012, 01:27 AM
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#14
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Junior Member
Join Date: Jan 2012
Location: west lawn, PA
Posts: 14
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Quote:
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Originally Posted by wailingguitar
Wow, yeah, you made a barley wine! What was your hop schedule and the alpha acid% of the hops you used?
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I used 2 ounces of Nugget Hop pellets for 75 min and 1 ounce of willamette for 10 min. |
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01-24-2012, 01:33 AM
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#15
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Senior Member
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,034
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Quote:
Originally Posted by vinny150
I used 2 ounces of Nugget Hop pellets for 75 min and 1 ounce of willamette for 10 min.
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That should work 
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
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01-24-2012, 01:36 AM
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#16
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Senior Member
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,034
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That is going to be a big beer... should be nice... will benefit from prolonged aging in the bottle.
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
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01-24-2012, 01:37 AM
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#17
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Junior Member
Join Date: Jan 2012
Location: west lawn, PA
Posts: 14
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Quote:
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Originally Posted by wailingguitar
That should work |
My goal was an "Imperial Amber Ale" if such a thing exists haha. I was not going for a barleywine but if it tastes good... Who cares! |
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01-24-2012, 01:58 AM
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#18
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Senior Member
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,034
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It would fit into the style of "old ale" or "barley wine"... either of which could be described by the term you coined. That being said, you are totally right, if it tastes good, who cares? All that matters is what hits the glass! You can call your beer anything you want, it's YOUR beer! I think I will call my next one Bobby, just because I can
edit: I mainly wanted to be sure that there was nothing glaring in the formulation, process, so on... sometimes folks misread a hydrometer, take a gravity from a poorly mixed fermenter, etc. Sounds like you have a handle on what you're doing... rock on!
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
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01-24-2012, 02:19 AM
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#19
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Formerly discnjh
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 1,404
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Quote:
Originally Posted by NordeastBrewer77
In fact, with that strain after 3 weeks at 60-62, I've had beers still have Noticeable yeast in suspension, long after FG was reached.
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Its the only thing I don't like about 1056/001. Seriously, just flocculate already.
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I am the brewer formerly known as discnjh.
"If God had intended us to drink beer, He would have given us stomachs."
-David Daye
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01-24-2012, 01:35 PM
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#20
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Arrogant Bastard Clone
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 3,842
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Quote:
Originally Posted by discnjh
Its the only thing I don't like about 1056/001. Seriously, just flocculate already.
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no $h!t, right!  i think that strain likes to throw week long parties in the beer they just made. it makes good beer, though.
__________________
The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA
Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.
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