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Old 11-10-2012, 03:40 AM   #11
gnubierguy
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Originally Posted by DrummerBoySeth
A hydrometer is used to measure the SG and the FG. It does not directly measure alcohol content, but if you know the SG and FG, then it is very easy to calculate the ABV. I would at least pick up a hydrometer before bottling this brew, so you can make sure that the fermentation has finished. A brew this big could easily take 3 weeks or more to completely finish fermenting.

Also, what yeast did you use? I would double-pitch this beer (use 2 packs of dry yeast, or 2 vials/smack packs of liquid yeast) if I was brewing it. Depending on the yeast you used to start with, you may need to repitch a second helping of yeast to enable this beer to finish fermenting.
I used Nottingham yeast at about 68 degrees. Should I pick up another pack this weekend with the hydrometer I plan to purchase. If I get another active fermentation session I might wind up with only one or two bottles of beer. Man did I screw this up or what
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Old 11-10-2012, 03:55 AM   #12
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I agree here with all the posts that say too much DME. I am thinking a 3 gallon batch would be about 7.5 cups of DME. I think you put it about 18 cups .....If my conversions from weight to volumes are correct and assuming I know the correct brewing methods and I may not.

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Old 11-10-2012, 11:20 AM   #13
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Default So here are al couple of questions

The 8 lbs of DME sounds like a mistake. Other than huge ABV what effect will this have on the brew? also as this still fomenting would adding water to replace the lost liquid improve the brew or would you just let it ride and bottle when fermentation is done?

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Old 11-10-2012, 11:53 AM   #14
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Originally Posted by gnubierguy View Post
The 8 lbs of DME sounds like a mistake. Other than huge ABV what effect will this have on the brew? also as this still fomenting would adding water to replace the lost liquid improve the brew or would you just let it ride and bottle when fermentation is done?
You can add water(boiled to kill germs, then cooled to room temp) to the fermenter to replace the volume lost to blow off. 99% of the time I would NOT suggest this method, since you are basically diluting the beer with the added water. In your case, since you seem to have made beer-concentrate, adding a gallon or so to the fermenter might be a plausible course of action.

If you choose to add water, do not add too much (probably 1 to 1.5 gallons at the most), and do it as soon as possible, while the beer is still fermenting. This may help lower the ABV enough to give the yeast at least a chance of finishing fermentation before they all pass out from alcohol poisoning! This would also be an opportune time to add a second dose of yeast.

If you do choose to leave it as-is, then I suggest letting it primary for one month. Check the gravity make sure that it gets stable. I bet this brew stops somewhere around 1.025 to 1.030 because it started so dang high! Once you bottle them, stick them in the back of the closet and forget about them until next Winter. You will have beer by this Christmas, but it is very likely that it will taste like Jet Fuel if you do not let it age a very long time.
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Old 11-11-2012, 04:20 AM   #15
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Originally Posted by DrummerBoySeth

You can add water(boiled to kill germs, then cooled to room temp) to the fermenter to replace the volume lost to blow off. 99% of the time I would NOT suggest this method, since you are basically diluting the beer with the added water. In your case, since you seem to have made beer-concentrate, adding a gallon or so to the fermenter might be a plausible course of action.

If you choose to add water, do not add too much (probably 1 to 1.5 gallons at the most), and do it as soon as possible, while the beer is still fermenting. This may help lower the ABV enough to give the yeast at least a chance of finishing fermentation before they all pass out from alcohol poisoning! This would also be an opportune time to add a second dose of yeast.

If you do choose to leave it as-is, then I suggest letting it primary for one month. Check the gravity make sure that it gets stable. I bet this brew stops somewhere around 1.025 to 1.030 because it started so dang high! Once you bottle them, stick them in the back of the closet and forget about them until next Winter. You will have beer by this Christmas, but it is very likely that it will taste like Jet Fuel if you do not let it age a very long time.
Well since this is my first Christmas ale I really want to try it this Christmas. I added about 1gallon of water after boil and cool. I also added a pinch of Safale 04 and the fermentation is still chugging along at about a bubble every 10second. I hope it ferments out in a couple of weeks and tastes better than jet fuel. Thanks for all the suggestions and advise.
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Old 11-17-2012, 04:07 AM   #16
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Well the bubbles have stopped so I think I will take a couple of hydrometer readings and see where I am. More later.

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