Aquarium heater with the fermentor in a water bath is the way to go.
I'd be sort of interested to bottle condition using 180 candi sugar. I wonder how fermentable it is? In experiments I've done with regular caramelized sugar it is not 100% fermentable.
CSI - for the 17x version, as a single infusion mash, do you recommend any specialty malts to aid in the flavor profile absent from the non-decoction schedule?
Do you guys bottle in normal bottles? I was kind of worried about the high level of carbonation in this style and bought some 375ml/750ml Belgian crown bottles.
2.1 volumes seems really low for this style of beer. Granted, I've never had a westy, but I've had St. Bernardus, which from what I understand is quite comparable, and that is certainly more than 2.1 volumes.
I'll be brewing a slightly different version of the old world for my nano, with the addition of a little bit of chocolate malt and aromatic, and also elderberries. If you are brewing at home, a very helpful addition is a cheap aquarium heater so you can ramp up the temperature. If you let it start at 64 for the first day and quickly ramp it up to 82 by day three, you will have a very nice beer. Properly made, there will be no off-flavors that need to age out.
I'd like to thank CSI and the folks at Candi Syrup Inc for a great product and phenomenal customer service. I'll be using your D-90 in my year-round dubbel as well, and also your golden in my sour tripel.
Since my starting gravity was 4 points higher, should I also expect my finishing gravity to be four points higher as well? For example, 1.090 to 1.012 (per the recipe) is 1.094 to 1.016 ... is my thought process correct?
I pitched a 1.5 ML starter, .5 mil short. Does this explain the missing attenuation? In other words, a bigger starter would have brought the FG down further? If yes, please explain why.
Ultravista, What recipe did you use? Any variations on the recipe?
You need to get your primary fermentation temperature up above 76f, but not in the first day. I'd let it free rise up to 80f. This temperature increase makes the yeast a lot more active which then increases attenuation quite a bit.
Primary fermentation only free rose to 76f where it sat for a couple of hours then began drop. I appplied external heat, 80f, at that point for 7 days. Excluding the rise from 64 to ambient.
Ambient temperature is 67f where the carboy sits, therefore it rose freely 9 degrees.
I was surprised that it did not get higher or stay at 76f for very long. The primary active fermentation came-and-went quickly. It was (and still is) covered with a t-shirt sitting in a milk crate on chair in the kitchen.
350B cells, approximately what size starter is that?
30min aeration?
Ok... I finished at 1.008 from a 1.094 :rockin:
It's only been a few days since FG. I'm assuming the boozieness is the reason for the long "layering/aging" time, yes?
Spam deleted after your post. The correct method to do this is use the little triangle symbol on the left side. The post was already gone by the time I clicked on that and reported it and came back.bottlebomber - "Mods, take him away" huh, me?
ultravista said:bottlebomber - "Mods, take him away" huh, me?
Yes, I realize airlock activity is not indicative of fermentation; with that being said, the airlock has been dormant for a week. With the addition of heat, it has become active again.
With rousing before, no CO2 was present, regardless of how much I roused the yeast. With the heat now, it began moving again. The root of the off-gassing is unknown until I take a reading again later. I'll give it a few days.
Was it Freudian that you place it between your knees like that?Thanks. Most of the ideas for the build came from the great guys on here that shared thier ideas,
Hermit said:Was it Freudian that you place it between your knees like that?
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