biggben
Well-Known Member
so how does this work and what is it? is this a competition or something?
so how does this work and what is it? is this a competition or something?
mikeysab said:Apparently, rebuilding the world trade center is gonna take more of my time than I thought.
Is there anyone that wants to take the Abbey weizen from me? Apparently, rebuilding the world trade center is gonna take more of my time than I thought. If not, no biggie, i'll try to squeeze it in on a free sunday
Update on my Saffron Tripel--yesterday was a catastrophic brew day. Started at 6:30 and all was well at first. It wasn't until sparge time that it went off the rails. First, it became clear that my wlp500 yeast starter failed to start. Second, my brew software crapped out and I lost ALL my recipes and notes for the last 30+ brews, including this one... Soooo, I did my calculations in my head, boiled off the appropriate amount, did my hop & spice additions, then chilled the wort to 2 carboys rather than 3. With the 500 dead, I pitched 3711 and 530--both are humming along nicely. Then I woke up this morning realizing I never added the 4# of sugar!!! What a cluster****!
Looks like I'll be boiling and adding the sugar in .5# additions over the next 2 days to get the FG I need.
If nothing else, I'll re-brew 5gal of whichever tastes better and make that the exchange batch. Brewing can be so exciting....
biochemedic said:RDWHAHB...
I pretty routinely add sugar additions during the primary. I'm not sure you even need to break it down into the 1/2 lb increments. I've added 1 lb for sure without any problem. There may even be some advantage to doing it this way...for especially high gravity brews, you're not shocking the yeast right up front with the whole gravity...they can get started with less osmotic stress, then you give them more food once they're rocking. The only thing is that those sugars won't get the full effect of the 60 or 90 min of boiling, and you may miss out on some caramelization that could happen. Also, you need to take into account the effect that the lower boil gravity may have on your hop utilization...
let me know when i'm a go bio and mike, i can hang on the sidelines for a while... thanks for the recipe also bio - the reason i asked was because the first thing that came to mind was a brett-c finished abbey weizen. the recipe will help me be more "normal" - lol... i just may brew this anyway.
jtakacs said:happened to be down in concord today so i stopped at morebeer and picked up my yeast (abbey II 1762)... if'n you guys don't mind, i'm going to turn this more into a winter-ish beer instead of the lighter gravity version from radical brews... won't be "imperial" per se, but i'm going to try to make it a little bold and brash. gonna ferment slightly warm, more aggressive hop character, but i'll keep the color light and the wheat percentage high...
happened to be down in concord today so i stopped at morebeer and picked up my yeast (abbey II 1762)... if'n you guys don't mind, i'm going to turn this more into a winter-ish beer instead of the lighter gravity version from radical brews... won't be "imperial" per se, but i'm going to try to make it a little bold and brash. gonna ferment slightly warm, more aggressive hop character, but i'll keep the color light and the wheat percentage high...
Fine by me!
+1...the section on this brew in the book does suggest that it could certainly be brewed higher gravity, and it totally fits with the project to have something a little more robust!
...the final abv (before the liquor addition) is 13.1%, a real winter warming spiced bourbon imperial stout....
Draygon said:Beers done fermenting, so the final abv (before the liquor addition) is 13.1%, a real winter warming spiced bourbon imperial stout, going ti rack to secondary onto the spice mixture either later today or tomorrow.
Update on the Fruitcake Old Ale:
My fermentation is stuck at 1.028, OG was 1.070.
Brewed on 5-30-12
I ran out of propane and didnt realize until about 20 minutes or so, (based on evaporation) the temp was 185 when I realized, So I boiled for 110 minutes to get correct volume.
I did a mashout to 168 and sparge water was 190
6-21-12 racked to secondary thinking fermentation was done and measured 1.032. So I washed the yeast.
6-24-12 Made a 1 ltr starter at 8 pm, and it was very active within an hour
6-25-12 added starter to secondary and gravity was 1.028 at 8am
6-26-12 no activity and 1.028 at 9pm.
So any suggestions? Should I let it sit for another week and see what happens?
I read that Windsor yeast can have low attenuation. Also I fermented at 65 degrees.
SavoryChef said:Update on the Fruitcake Old Ale:
My fermentation is stuck at 1.028, OG was 1.070.
biochemedic said:Looks like your mash temp was low enough (150*F) you should be more fermentable than your current FG, and the current ABV isn't all that high...seems weird you'd be stuck at just over 5.5% ABV... I'd warm it up a bit to see if you can get things going again. Perhaps you could also finish it with some sort of high gravity yeast...you should have more than enough fermentation with your primary yeast to have that character be dominant.
sfrisby said:Doing any session beers soon? Maybe try racking onto a lower gravity yeast cake. Other than that, I'd say throw in some champaign yeast and cross your fingers. I think your best chance is a yeast cake.
SavoryChef said:Just brewed a 1.035 blonde on Sunday using us-05. So i will throw that on the cake this weekend.
Draygon said:I sampled the imperial stout yesterday....wow is the star anise very dominant in the flavor profile. Almost wish I had only used only 1/2 of one, hopefully this will mellow out during bottle conditioning.
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