The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > OG on IIPA was a little high...1.115

Reply
 
LinkBack Thread Tools
Old 03-22-2013, 09:55 PM   #51
psymonkey
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
psymonkey's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Hampton, VA
Posts: 235
Liked 9 Times on 8 Posts
Likes Given: 19

Default

Wow! Was that a recipe for 10G? Definitely going to follow this as it develops

__________________
psymonkey is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2013, 11:31 AM   #52
LowNotes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Alexandria, VA
Posts: 282
Liked 24 Times on 20 Posts
Likes Given: 3

Default

Hehe, nope, it was actually for 4g since I couldn't get all that grain in my brew pot with my usual amount of strike water for 5g in the fermenter. There's a whole lot of sugar in that wort, that is for sure.

So I did a little reading of the BJCP style guidelines for English/American IPA/IIPA and English/American Barleywines, and based on what I read there I am now backtracking on using wood while aging, as wood flavors were specifically stated to NOT be part of the style. Normally, I am all for experimentation and don't care if something fits a specific "style" as long as it tastes good, but since this is my first foray into high gravity ale I am trying to get something close to the "official" taste as a benchmark. Also, based on what I read my beer will almost certainly fall into the American Barleywine category, which does allow for some hop flavor and bitterness, as opposed to the English Barleywine which is mostly malt influenced.

I need to double check the dates, but I think I will be adding my dry hop next weekend, and bottling 2 weeks after that. I'll try and take some photos on bottling day, and will definitely post my FG since that is really the big question mark for this beer. It has a really nice dark amber color right now, but that is about all I know about it!

__________________
LowNotes is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2013, 03:14 PM   #53
psymonkey
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
psymonkey's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Hampton, VA
Posts: 235
Liked 9 Times on 8 Posts
Likes Given: 19

Default

Almost 20 lbs of grain plus corn sugar for a 3 gallon batch..man, my beers are child's play - this is hardcore! I think you're in QuadIPA territory - awesome!! KEep us posted

__________________
psymonkey is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2013, 06:03 PM   #54
UnDeadly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Asheville, NC, North Carolina
Posts: 18
Liked 1 Times on 1 Posts

Default

I'm a little late to the party here, but on carbing with swing-tops...

I have used a variety of swing tops with good, but not perfect, results. The long, thin German Altbier bottles, the more standard pint bottles, and 32oz swing top growlers. I have had great results with the two smaller sizes, but only batting around .600 with the big boys.

The reason is not the glass, nothing has broken on me, it's the seal itself. PSI spikes during bottle conditioning, as the yeast produces CO2 faster than can be absorbed back into the liquid. So for a period of time there, the pressure is quite high in the bottle, and the seal fails. The majority of the CO2 then escapes, leaving you with little to no carbonation returning to the liquid.

RukusDM did an experiment on it, which can be seen here:
http://www.homebrewtalk.com/f32/bott...review-205862/

__________________
UnDeadly is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 01:41 PM   #55
Chadwick
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Chadwick's Avatar
Recipes 
 
Join Date: Feb 2013
Location: Campton, Kentucky
Posts: 477
Liked 105 Times on 74 Posts
Likes Given: 38

Default

I would love to see how this turns out. I have an attempt at my first barleywine in the primary right now. OG was 1.2+ something. I was shooting for 1.100 and apparently over shot it by a little. lol.

__________________
Chadwick is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 12:24 AM   #56
s4l
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Killeen/HH/CC, Texas
Posts: 104
Liked 2 Times on 2 Posts
Likes Given: 8

Default

Any updates?

__________________
**On Deck**
115th Dream Hopburst IIPA
Caribou Slobber
Winter Warmer

**In Primary**
Empty. :(

**Bottled**
NB Irish Red - 02 Apr 13
BierMuncher's Centennial Blonde - 28 Apr 13

# of Brews: 2 // Total # of Gallons: 10
s4l is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 01:52 PM   #57
LowNotes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Alexandria, VA
Posts: 282
Liked 24 Times on 20 Posts
Likes Given: 3

Default

No it has been in secondary for 1.5 months now. I meant to dry-hop it this past weekend, but got sidetracked with guests and gardening stuff and will be doing it tonight instead. 2 weeks on the dry-hop and then I am going to bottle it and age for 3 months. It has been a long slow brew, and I am dying for it to be ready...for now I am just happy that there are zero signs of infection, and the beer has a nice, fairly dark and rich color in the secondary.

I will definitely be posting an update on the FG when I bottle it, and try and throw a few pics together as well. I have been collecting more of the TJ's swingtops for bottling, and will eventually post results on carbing in those as well.

__________________
LowNotes is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 01:55 PM   #58
LowNotes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Alexandria, VA
Posts: 282
Liked 24 Times on 20 Posts
Likes Given: 3

Default

Oh, well I guess there is one sort-of update...

I checked my primary thermometer when doing a more recent brew, and I think it might have been off by 4-5 degrees in the high direction. I calibrated it against 2 other thermometers and it was about 4 degrees hot, so it is looking like my mash temp of 158* may in reality have been closer to 154*.

__________________
LowNotes is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 02:28 PM   #59
Travestian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Travestian's Avatar
Recipes 
 
Join Date: Feb 2013
Location: Charleston, South Carolina
Posts: 458
Liked 57 Times on 49 Posts
Likes Given: 43

Default

Quote:
Originally Posted by LowNotes View Post
Oh, well I guess there is one sort-of update...

I checked my primary thermometer when doing a more recent brew, and I think it might have been off by 4-5 degrees in the high direction. I calibrated it against 2 other thermometers and it was about 4 degrees hot, so it is looking like my mash temp of 158* may in reality have been closer to 154*.
Glad to hear this for your sake. Both for this beer and future brews. I'm looking forward to hearing how this monster does turn out. Thanks for the updates!
__________________
Travestian is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 03:13 PM   #60
nucciocioccio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 29
Liked 4 Times on 2 Posts
Likes Given: 1

Default

Another option could be to find a barrel used for wine and simply put your beer in it, then let it age for veeeeeeeery long time (a year?). Is something many professional brewers do in Italy, obtaining a lactic acid fermentation that dries and sours the beer, resulting with something similar to a liquorous wine like porto or marsala. Only need a used barrel, space, time and patience.

__________________
http://enpantanella.wordpress.com
nucciocioccio 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
High mash temp for IIPA. Jtd6628 All Grain & Partial Mash Brewing 10 02-26-2013 02:23 PM
Super High Gravity Rye IIPA recipe critique CAOMarcos Recipes/Ingredients 4 02-17-2012 04:15 AM
First IIPA attempt...super high FG?! firenemus Fermentation & Yeast 26 07-07-2011 05:01 AM
Blow off from high-OG IIPA damdaman Beginners Beer Brewing Forum 1 12-20-2009 08:10 PM
About to brew my first high grav - IIPA. Any last advice? josiahcox Beginners Beer Brewing Forum 1 09-23-2009 07:34 PM