CSI

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FredTheNuke

Recipes 

Thanks! One more - if using the 017x recipe but kegging would you folks force carbonate or add the priming sugar and yeast to the keg?

CSI

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We have always followed the traditional bottle refermentation/carbing of the Westy 12 clones. I think g_star and others have force carbed the Westy 12 so I'd defer to them.

Other than some of the latent esters produced in bottle refermentation and the differences in long-term bottle aging, force carbing should work fine.

g-star

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I choose to force carb in the keg and then bottle with a beer gun b/c it is foolproof and I'm lazy. The beer still ages out nicely and changes over time this way, but that's hard to quantify directly vs. bottle conditioning.

FredTheNuke

Recipes 

CSI and g-star thank you for the info. Call me nutz but I'm going to try something a bit in the middle. Unfort I won't have results for another 18 months... I'm going to tie up six 5 gallon kegs in a constant West 12 clone rotation. I typically brew 15 gallon batches - so every time 3 are open I'll brew another 017x batch. They will be cellared at a constant temp of 52F. The question is force carb them or let them carb in the keg with some tasty yeast and sugar. Heck I may try 3 of each as the first round will be 2 batches (I'm sure I won't wait the entire year to drink the first 3...) I figure i'll end up in a rotation of making a 15 gallon batch every 6 months if they turn out as good as I'm expecting. I'll temporarily tie up 3 more kegs at the 6 month point to get the leapfrogging batches in sync. I figure it will age in an SS keg the same as a glass bottle given the proper temperatures.

hbr2547

Recipes 

I brewed the new world on Saturday and pitched a two liter starter on sunday morning. Was fermenting vigorously to the point of near blowoff this morning and self rose to 83. Now it's 78 and krausen dropped to three inches or so and bubbling much less . Any suggestions?

hbr2547

Recipes 

Recommendations on oxygenating and rep itching? Temp dropping quickly even though chamber temp at 80 plus

meadowstream

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My experience with this yeast is that 1st three days are vigorous then ere is a very steady fermentation for several days. Are you heating the chamber or counting on yeast to heat chamber?

hbr2547

Recipes 

The chamber has been at mid seventies and the internal temp was up to 83 when I left for work...now 76 and falling. I'm gonna bring temp of chamber up to rise internal

hbr2547

Recipes 

Should I rep itch and agitate