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Old 06-12-2014, 11:45 PM   #11
lookwow
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I hear ya. Brewed a quad last weekend and right as i turned the chiller on a friend came over. I helped him with something for about 15 mins. went to check on wort and my chiller was spraying water into my wort.

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Old 06-29-2014, 09:43 PM   #12
AlmostWitty
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Well, here we go.

I think that primary is all but finished (1.014SG), but today is the first day I've really had time to do anything beer related in a while, so here's what I've done, and what I have yet to do

1) took 2lbs of tart cherries and racked ~2.7gal over top. Grabbed a small amount of yeast/trub in case it wants to ferment anything from the cherries. Hopefully there's just enough hop character in it to keep the whole thing from tasting like cough syrup when I'm done.

2) Taking the remaining ~2.3 gal, and going to add half a gallon of steeped chocolate malt and roasted barley (What I've got laying around), that I add some hops to (Northern Brewer) making a sort of darkened hop tea... or sugarless wort?) and throwing that in to approximate an old ale. I may even oak it for the hell of it and finish off most of the random ingredients I've got around.

For the record, upon transfer, the flat beer tasted pretty sweet, a little minerally, and like it would have made an awesome tripel with the right yeast...

Ah well, at least I get to experiment. Results to come in a few weeks!

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Old 07-02-2014, 04:07 PM   #13
SimonHucko
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too late to the party, but you could have added spices (either in secondary or as a tea) to fake the belgian yeast character you're missing. another choice is to toss in a sour blend or some sour bottle dregs and let the bugs do their magic for a year. would be really good with the cherries...

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Old 07-09-2014, 04:43 AM   #14
AlmostWitty
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Souring is a really good idea, and I'd still consider it if I wasn't moving in a matter of weeks. I'm of the assumption that ill need to get this bottled before that.

Stole a sample of the part that I added the dark grains and hop tea to, and I think I got a pretty kick ass roasty imperial oaked porter that I'll drink maybe fall of next year. I find that with the oak I used, it really takes a full year to settle in nicely.

I haven't tried the cherry batch yet, but there were signs of life from the yeast, though the little guys have got to be fighting hard in a 12% environment. I'm considering pitching a champagne yeast that can handle the abv, letting it finish out again, then bottling as is the norm. I'm concerned that if I just pitch champagne at bottling that it may find more sugars than American Ale II and blow up some bottles, and that if I don't add another yeast, that it'll never carb.

Anyone have experience with American Ale II in high abv environments?

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Old 07-27-2014, 06:07 AM   #15
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The good news is: I made drinkable beer. I opted to avoid repitching yeast, and still had no problem carbing in bottles.

The cherry beer is nice and hides the alcohol well, but I think it was still too clean to cover for the off taste of fermenting the American Ale II at higher than recommended temps.

I just popped one of the beers I'm calling an imperial porter (though it might be closer to a dry stout in color and flavor, but no body) and it's also drinkable. Alcohol is a bit hot yet, but once it calms down, it'll be a nice beer. If I were to do it again, I might dry hop it for the aroma, but otherwise, a good beer if you're looking to be done before your 4th beer is gone.

I guess what I'm saying, is that with all your help, we've collectively saved a beer. Thanks guys!

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