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**smokinghole** · 07-21-2010, 01:56 AM

I'll say it's balanced. I just drank my last sample bottle tonight I finished brewing this up in Feb so at 5 months it still has an noticeable alcohol flavor but it's mellowed BIGTIME. I have two cases of it for holiday festivities at my parents basement.

Now mine was a DME based batch with all the specialty grains my first go around. I'm waiting for the fall months to do another batch of all grain this go around. I'm thinking I'm going to split the batch and oak one of the halves.

**Mustangj** · 09-03-2010, 03:41 PM

About to make a starter for this with WLP007.

WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High

**snowveil** · 09-07-2010, 09:53 PM

I've decided that this will be the beer that I plan on aging a year for my wedding on 9/10/11

With my system I've been averaging at about 68% efficiency...can anyone else who has brewed this chime in with what sort of drop I might expect? The biggest beer I've brewed yet is my belgian tripel that's in the secondary right now that started at 1.082 prior to adding any candi sugar (added the sugar in the primary during fermentation). This was a 2 hour boil (planned on 90 minute but overshot my pre-boil volume) and put my brewhouse efficiency at 69%.

I was shocked that my efficiency was so high on a high gravity beer (primarily due to the 2 hour boil I'm sure), but I'm not expecting lightning to strike twice

I also plan to throw this onto a yeast cake of notty that I have a brown ale sitting on now. I'll keep the post updated if it stalls out at a high gravity and I'm forced to pitch a more attenuative yeast.

I guess it's fate that I've got 6oz of Columbus in my freezer, eh?

Looks like with repitching and having the hops on hand, I can brew this one up for just under 40 bucks!

wacko · 09-12-2010, 10:19 PM

Bought my ingredients for this today, should be making it tomorrow. This will be my first big beer. I plan on oaking this and adding a very small amount of cherries in the secondary.

**Mustangj** · 09-12-2010, 11:02 PM

The plan is to brew this tomrrow. My 2 gallon starter is ready!

ftlstrings · 09-13-2010, 04:15 AM

Just bottled ours today after 3+ months in secondary. Still tasted good, though a little thin and Waaaaay dominated by alcohol. Can't wait to crack these come Christmas-time... Should be a tasty little warmer.

Now I just need to research what the next year-wait beer we'll brew is gonna be, so we can make it while we enjoy this one......(any thots? I'm becoming more interested in soured ales. Not too sure about the brew buddies tho)

~M~

wacko · 09-15-2010, 03:05 AM

Made a little footage of the process from yesterday. Feel free to laugh at my ghetto brew in a bag method

brewday

**smokinghole** · 09-15-2010, 11:26 AM

I'm looking into doing this again with some customized tweaks. I think I might try and split the batch of grain and do two BIAB mashes. I'm replacing some of the malt with real dark jaggery and will probably let it age with oak cubes for 5-6 months.

tieflyer · 09-15-2010, 12:01 PM

Quote:

Originally Posted by wacko

Made a little footage of the process from yesterday. Feel free to laugh at my ghetto brew in a bag method

brewday

I am inspired by your method, great job!

eulipion2 · 09-19-2010, 04:41 PM

So I subscribed to this thread a long, long time ago, and people were having trouble finding roasted rye (myself included), but I don't remember if issue was ever resolved. Curious, I decided to look again. Went to Midwest Supply's website and found THIS. They call it 'Crystal Rye,' and comes in around 80-100 SRM. Is this the same thing? Similar? Close enough?