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Old 02-24-2010, 09:18 PM   #1
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Default 1.107 OG BW down to 1.024 in 72 hours.

I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.

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Old 02-24-2010, 09:20 PM   #2
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FrackinA that's how it's done kids

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Old 02-24-2010, 11:10 PM   #3
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WOW! How long will you age that before keg/bottling.

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Old 02-25-2010, 12:12 AM   #4
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It will go in a secondary in about two weeks where I'll add some oak and wait for it to clear up for a month. From there into a keg and I'll try to forget about it for at least a year. One of my best beers ever was a BW I brewed in June08 and I only have two bottles left :-(

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Old 02-25-2010, 07:58 PM   #5
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Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....

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Old 02-25-2010, 08:06 PM   #6
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Quote:
Originally Posted by Bobby_M View Post
I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.


Nice!!!!!!!
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Old 02-25-2010, 08:09 PM   #7
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Bobby, my 120 minute IPA did some crazy ass fermenting like that too. It was like one packet of US-05 and two packets of nottinghams for a ~1.100 malt bomb, mashed real low for max attenuation.... it went to like 1.010 or some madness! Yeah, gotta wait another few weeks for yeasty clean-up before you rack it, then another 6 months before you tap that sucker.

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Old 02-25-2010, 09:04 PM   #8
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Quote:
Originally Posted by jjones17 View Post
Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....
Besides my keg and conical, I pretty much use only buckets. They are UV light resistant, allow easier dry hopping and access (no thief required) and easier to clean.
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Old 02-26-2010, 11:43 PM   #9
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Quote:
Originally Posted by jjones17 View Post
Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....
Nope, I just use a turkey baster to pull a sample. I normally don't take SG readings mid ferment but I was a little worried I had a weird stuck ferment due to the inactivity so early.
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Old 02-27-2010, 06:43 PM   #10
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Quote:
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Nope, I just use a turkey baster to pull a sample. I normally don't take SG readings mid ferment but I was a little worried I had a weird stuck ferment due to the inactivity so early.
Ahhh gotcha... I looked for one after I replied to your post, and it turns out they do not really exist around my area. I would have to mail order and pay out the ying-yang for shipping. Thanks though
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