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Old 11-05-2009, 12:25 AM   #1
Spyd3r
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Default Extract Winter Warmer

I brewed this a couple of weeks ago...

11# Pale LME
2# Caramel/Crystal Malt 80L
.13# Roasted Barley
2oz Northern Brewer 45min
1 Whirloc
Danstar Nottingham
OG 1.080

When I put it in Beersmith, it read that it would come out BLACK...I wanted dark, but not black...so I thought that I overshot it with the 80L.

After two weeks of continuous bubbling, I figured it was time to transfer to secondary. It was still bubbling, but I've read on here that you can't tell by the bubbles...go by the hydra. So I opened her up, and to my surprise she was my original target color. I drew a sample and unfortunately she was still a little high 1.030...but the taste...WOW! I normally don't like the taste of wort, but this ish was TASTEY!

I decided to leave her in the primary for another week or so, to let the yeasties continue whatever they're doing that makes it taste like that. lol

Hopefully I didn't eff it up too much by moving it around and opening the lid...anyway, I can't wait for this one to be done!!!

How long do you guys noramlly leave the higher gravity beers in primary? What should I expect the FG to be at?

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Old 11-05-2009, 12:45 AM   #2
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Default No help but

I just bought my first.... bigger beer... Should be a dark Belgian 7.5%abv.

I'm on your heals hoping mine goes as well as your's seems to have already!

Cheers and fingers crossed.

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Old 11-05-2009, 12:50 AM   #3
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I'd probably leave it in the fermenter for 3 or 4 weeks.

Nottingham attenuates around 75%, so I'd expect somewhere in the neighborhood of 1.020, just from looking at the numbers.

I don't have any practical experience with Nottingham in big beers, though, so your results may vary.

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Old 11-05-2009, 01:00 AM   #4
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What he ^^^ said...

At 75% attenuation, you'd be looking at around 1.020 FG. That seems reasonable for extract and 2# of crystal. As far as how long to leave it, as long as it takes. Not trying to be a smarta$$, just the facts. I'd be very comfortable leaving it for up to a month in primary. I've left beers in primary as long as 3 months when I got busy or was out of town. I wouldn't really recommend going quite that long, but the threat of autolysis is overblown by many. Swirling the fermenter will actually help get the yeast off their lazy butts and working again if they decided to go all union on you. Don't shake the crap out of it, but a nice gentle swirl to get the yeast into suspension.

Hope this helps. Let us know how it turns out.

Terje

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Last edited by Stratotankard; 11-05-2009 at 01:01 AM. Reason: I hate my slow typing
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Old 11-05-2009, 01:05 AM   #5
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Thanks guys. SWMBO has me up against the clock to get this beer kegged and ready for Thanksgiving...lol...but I don't see it happening.

I tell her "This beer is worth waiting for!"

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Old 11-05-2009, 02:20 AM   #6
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My Holiday Ale started out at ~1.074 when i brewed it on Sept 5th, and I just bottled it this past weekend - it ended at 1.020 with Nottingham and used 2lbs of various steeping grains and non-fermentables.

I'd say that without a stepped fermentation or some other way to dry it out a bit, you're going to end up with some sickly-sweet beer. I'd say leave it in primary as long as you can - at least until the 12th to give it two weeks in the keg.

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Old 11-05-2009, 10:36 AM   #7
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^^^ That sounds about right.

Looking at the Calendar...would I find any advantage in transfering it to a carboy on the 12th, and then kegging it on the 19th?

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Old 11-05-2009, 11:15 PM   #8
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You'd get a week of clearing, which definitely isn't going to hurt the beer. I say, for the little extra effort of sanitizing and racking to a carboy it'll be worth it. 1 week isn't much, but better than nothing and it'll continue to clear in the keg. Just remember that there may (will) be some sediment on the bottom of the keg on that first pour.

Terje

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Old 11-06-2009, 09:39 AM   #9
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That'll be my plan then!

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Old 11-08-2009, 11:59 PM   #10
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Personally, I would leave it in the primary for as long as you can. You can keg it a couple days before Thanksgiving, cool and force carb it.

Eric

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