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Old 07-17-2007, 05:09 PM   #1
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Default Lag time for high gravity beers

My first Octoberfest beer is a wee bit heavy at 1.062 OG. I pitched a pretty darn big WLP029 starter Sunday night and as of this morning, I had fermentation activity of about 1 bloop per 40 seconds on my 3 piece vodka filled airlock.

This is the biggest beer I've ever done, so I'm not sure with the amount of normal lag time. The previous weekend I brewed a rain water Kolsch and put it on a WLP029 cake and had fermentation in under an hour. It was much lighter at 1.044 OG.

I'm out of town now, but I hope I don't have much to worry about. It's in my chest freezer at 65 degrees till I get back.

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Old 07-17-2007, 05:40 PM   #2
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Since it's the vogue topic of the week... aeration strategy?

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Old 07-17-2007, 05:43 PM   #3
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1.062 is the biggest you've ever done?

Hey, Ed, what color are your panties? Pink or baby-blue?

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Old 07-17-2007, 10:05 PM   #4
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Quote:
Originally Posted by olllllo
Since it's the vogue topic of the week... aeration strategy?
I use this for about 40 seconds.

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Old 07-17-2007, 10:10 PM   #5
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Quote:
Originally Posted by Evan!
1.062 is the biggest you've ever done?
Besides my Apfelwein and a Cabernet Sauvignon, yep. My next IPA may be bigger. I'm not a fan of heavy brews, so I would not drink it. I may do one just for $hit$ & giggles and bottle it to send in to competitions and people like you (just to show of my brewing genius)

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Hey, Ed, what color are your panties? Pink or baby-blue?
If you must know, they are boxers of various colors ranging black to white with frosty beer mugs & pretzels on them.
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Old 07-17-2007, 10:13 PM   #6
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My 1.102 Barley wine took off in about 18 hours. Little more lag time than I normally get. Within 36 hours I had to put the blow off hose on.

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Old 07-17-2007, 10:19 PM   #7
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Quote:
Originally Posted by EdWort
Besides my Apfelwein and a Cabernet Sauvignon, yep. My next IPA may be bigger. I'm not a fan of heavy brews, so I would not drink it. I may do one just for $hit$ & giggles and bottle it to send in to competitions and people like you (just to show of my brewing genius)

If you must know, they are boxers of various colors ranging black to white with frosty beer mugs & pretzels on them.
I asked what color your panties are...you know, the things you wear when you brew those little wimpy ladies drinks that you like so much?

To be serious...my palate is a bit of a paradigm. When it comes to wine, I'm all France...all about terroir, balance, finesse, grace and subtlety. But beer...well...I tend towards the "kick you in the ass and laugh at you as you stumble home in a drunken stupor" kind of brews. Not to say that I'm not a huge fan of balanced brews---in fact, one of my favorite breweries is Brooklyn...and Garrett is famous for balanced, traditionally-style beers. But there's nothing quite as mind-blowing as a Mephistopheles or a Ruination.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-18-2007, 12:15 AM   #8
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yeah man cider gives me a headache, so i have to drink a big beer to numb myself.

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Old 07-18-2007, 02:44 PM   #9
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Is this why you want the 3L erlynmeyer flask?

It will be cool pitching a 3L starter at high krausen...should take off in no time

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Old 07-18-2007, 02:47 PM   #10
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Quote:
Originally Posted by EdWort
I use this for about 40 seconds.

Oxygenation is great and will produce top-notch results, but keep in mind it will extend the lag time. Yeast won't start fermenting and producing CO2 until there is no more oxygen.
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