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Old 01-04-2010, 01:35 AM   #41
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Default Into the Fermenter Today


I just brewed a 5 gallon batch of this today. This was my first endeavor into high gravity brewing.

Filled my 10 gallon MLT to the brim with the mash. I ended up mashing at 150. I double batch sparged and had about 8 gallons to boil. I boiled for an extra hour for evaporation, but it wasn't enough. I was shooting for 5 gallons of 1.128 OG wort and ended up with 5.75 gallons at 1.108. So, my efficiency (72.5%) was pretty close to my target (75%) according to BeerSmith, but I needed to boil for longer.

I'm using WLP99 Super High Gravity yeast, but I guess that'll be overkill now that my gravity will only get me to around 11.25% alcohol if I'm lucky.

Anyway, I just thought I'd share. Today's lesson: Get some volume markings on the brew kettle. I'll let everyone know how it turns out in around a year or so.

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Old 01-05-2010, 12:29 AM   #42
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After getting a new hydrometer today I measured my gravity from a left out sample to be 1.122ish (I know it was 1.12 something). I'm thinking about dumping an additional pound of DME in a couple days after the fermentation has had a chance to go at it a while. I think my huge half gallon starter helped a bunch as well as seriously aerating the wort. I set up for blowoff but didn't need it. I will switch to a regular air lock when I add the additional wort in a couple days.

Ooh and by the way broken hydrometer on sunday, and I broke the new one after making a measurement of my graff FG soon after the stout. Goddamn I'm so pissed at these frangible glass tubes I ordered a refractometer with ATC. I'm still going to get a damn hydrometer but I hate them!

Also as I was walking around the brew store picking up my new (now broken) hydrometer, I spyed toasted oak chips. I thought as an additional twist on the recipe I'd throw some of these in for a few days before bottling. Yay or Nay on the oak chips (medium roast).

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Old 01-06-2010, 10:17 PM   #43
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I retract my statement about not needing the blow off. My jug the tube is dipped in now looks like an amber beer. I think I'll swap it to a regular vapor lock tonight so it can breath easier. Everything is going smoothly for my first super high gravity brew. Thanks for the recipe!

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Old 01-07-2010, 09:21 PM   #44
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Keep us posted, but I do expect it will be a while before this batch is at its prime. I really hope you like it!

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Old 01-07-2010, 10:03 PM   #45
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I'll taste some on my birthday in Sept then again try some during christmas 2010. I might make a second batch real soon and throw oak chips in the secondary to compare the two.

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Old 01-08-2010, 06:50 PM   #46
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I'm going to make this bad boy as well.

But which is better:

1.) Aging in the bottle for a long time
2.) Aging in the secondary fermenter for a long time

Thanks.

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Old 01-08-2010, 07:12 PM   #47
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both 1234567

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Old 01-08-2010, 07:14 PM   #48
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My God this is one sexy recipe. Must BREW!! Ill have to 5 gallon it though.

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Old 01-08-2010, 07:15 PM   #49
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Also remember Old Rasputin RIS goes from grain to bottle in 2 weeks. So this one would be a great beer to bottle and try at various increments.

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Old 01-20-2010, 11:56 AM   #50
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Has anyone that made this have to repitch at the end? I didn't keep my temps up high enough and I'm not sure my yeast will take it down enough. I used WLP001 which has a high alcohol tolerance but I'm just below the ideal temps. I checked the other day been fermenting for two weeks and I'm at 1.045 does that sound about right? I have a vial of 001 in the fridge and easy access to more(needed for two other recipessoon).

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