Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Great Divide Yeti

Reply
 
LinkBack Thread Tools
Old 11-13-2012, 04:14 PM   #11
sendkyleanemail
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brewertown, IL
Posts: 468
Liked 11 Times on 9 Posts

Default

Yeah, the last big stout I did was nice after a month in the bottle, VERY nice after 12!!!

__________________
sendkyleanemail is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 04:24 PM   #12
TheZymurgist
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheZymurgist's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Georgia
Posts: 1,015
Liked 148 Times on 120 Posts
Likes Given: 399

Default

Quote:
Originally Posted by sendkyleanemail View Post
I'd say do a LONG primary. Like 4-6 weeks, so the yeast have plenty of time to clean up. Then a 2-4 week secondary.
Too late. It's already been transferred to secondary, for some reason.

OP, I'd be surprised if you get any more noticeable drop in gravity now that you've transferred it, and I'm not sure where you got the idea that it would drop again once you bottle.

Also, I think you could be at risk of bottle bombs if you do bottle this, unless you let it sit for an extended period of time and let the yeast go dormant and drop out of suspension.
__________________
TheZymurgist is online now
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 03:51 PM   #13
ne0t0ky0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Pflugerville, Texas
Posts: 319
Liked 9 Times on 9 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Thundercougarfalconbird View Post
Honestly, a big beer like this will be in its prime six months to a year after it's brewed. Check hydrometer readings, my beersmith is putting the FG at 1.024. With high gravity patience is key to the best results.
Here is the recipe I have from BYO. It's AG, but it's surely not a hard conversion.

65% eff
5.5 gal batch

17lbs 8oz US 2 row
1lb 2oz Crystal 120
13oz Black Patent
13oz Chocolate malt
11oz Roasted Barley
9oz Flaked Rye
9oz Flaked Wheat

1.4oz Chinook @ 60
.5oz Chinook @ 30
.5oz Centennial @ 15
.5oz Centennial @ 5

Ferment w US05 @ 67. Use a BIG starter. The rye is GREAT in a big stout like this, honestly its the reason I love yeti so much.
Mash temp? Prolly 156F?
__________________
ne0t0ky0 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools