hbr2547 said:Should I rep itch and agitate
I don't think you need to do that. I think your beer will attenuate to its fullest without re-pitching.
hbr2547 said:Should I rep itch and agitate
meadowstream said:I don't think you need to do that. I think your beer will attenuate to its fullest without re-pitching.
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.
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
CSI said:I've seen some fermentations rise and fall in less than 12 hours visually missing the high krausen. If the initial rise to 83 was unaided you should be in very good shape. The repitching method mentioned from Jamil Z. is a last resort, (it does work for a stuck fermentation but isn't a first choice). Patience...
Yes. I opened a 017x this past Saturday. It was just under 3 months in the bottle and was already better than any of the imports of the style...but to get it right the numbers have to come in on time.
I like to share our experiments with friends outside of the context of work. Like most of us I have a unique sounding board where my wife has a distinct dislike of anything beerish. Testing this ale with her outside of our company trials is like a chalk board scratch test but it has critic-style value. The best I've gotten over the years is "well, I don't hate it". Her response to the young 017x (10.2% ABV) was "Is this non-alcoholic?", and "This tastes like bread and plums". A day later she mentioned, "I can't stop thinking about that beer". Taste is subjective but in this case other responses have been similar also.
Over the course of 12+ months conditioning, the plum esters mature into more prune/fig flavors and aromas with a faint hint of vanilla.
Yeah true, I think Im gonna do 10 gallons of this this weekend and throw 5 into my barrel. Ill let you know in a few months what I think. I have a couple bottles of 12 I brought back this month to test beside.
I brewed the traditional recipe today, tried it with home-made dark candi sugar but totally missed the SRM, looks more like an amber ale. The 2lb of very dark syrup I made clearly wasn't enough. I'm sure the flavour will be different too but I'm not too worried since I haven't tried the real stuff before anyway. If anyone else is going to try this route I would recommend the darkest one at 300F, I stopped the sugar at 290F. Next time I might invest in some of CSI's products. Thanks for the recipe and information!
I was thinking about making this with the homemade syrup from that post as well. I am a little concerned that the 290F syrup isnt dark enough. I dont care for the 300F syrup because i think it taste burnt. Do you think the burnt flavors would carry over? You said you used 2 pounds of the 290F, what percent of fermentables is that?
I just bottled the 4th run for Winter 2012. In monkish tradition I have a confession to make. This was the season starting Westy 12 clone from back in October and was done intentionally using Belgian Munich rather than Pale in the recipe. Granted it was outside of spec and against BLAM but I couldn't resist trying the variation. It follows everything but the Pale malt. Hit the numbers normally. Has a much more muted malty/bready flavor but with a very pronounced honey palate from the Belgian Munich. It's really very nice. Apologies for breaking tradition on this one. Here's the pic:
I just bottled the 4th run for Winter 2012. In monkish tradition I have a confession to make. This was the season starting Westy 12 clone from back in October and was done intentionally using Belgian Munich rather than Pale in the recipe. Granted it was outside of spec and against BLAM but I couldn't resist trying the variation. It follows everything but the Pale malt. Hit the numbers normally. Has a much more muted malty/bready flavor but with a very pronounced honey palate from the Belgian Munich. It's really very nice. Apologies for breaking tradition on this one. Here's the pic:
I was thinking about making this with the homemade syrup from that post as well. I am a little concerned that the 290F syrup isnt dark enough. I dont care for the 300F syrup because i think it taste burnt. Do you think the burnt flavors would carry over? You said you used 2 pounds of the 290F, what percent of fermentables is that?
Tradition smadition. I've been playing around with the base malt in the old world recipe for quite some time now. Vienna/Pils Vienna/Munich, Pils/Munich. The differences are there but not super noticeable. I'd rather branch out from using W12 as an inspiration rather than make an exact copy. Then tailor it specifically to my personal tastes.
bkl63 said:7 weeks in, While not officially on TAP it's been on CO2 and chilled for a week. I have it on a "secret" picnic tap inside the kegerator and enjoyed a sample every couple days. Will be a awesome brew within the month.
jtp137 said:How long are you guys aging this. I find it difficuilt to wait a year before drinking.
jeetaman said:Does anyone see any problems in doing a half batch of this? I don't have big boy equipment to handle all the water and grains, so could I just cut the ingredients in half and follow the same procedures?
Also, in doing a half batch I imagine I will be fine in a normal 6 gallon fermenting bucket for primary, because of the high amount of gases produced in initial fermentation, but when I rack to the secondary should I consider putting it in a smaller vessel to reduce the risk of oxidation?
I am new to brewing so changing stuff up makes me worry that I will screw something up. If I brew a half batch and sub in additional DME how much should I use? And is there an argument for using DME over LME?I'd hate to sit on this for that long for only a case.. Why not do a partial mash and sub in some Pilsen DME?
jeetaman said:I am new to brewing so changing stuff up makes me worry that I will screw something up. If I brew a half batch and sub in additional DME how much should I use? And is there an argument for using DME over LME?
jeetaman said:Oh man, that would be so awesome! Thank you so much for helping me with this. I have only done 2 LME brews so I think I am a little out of my league trying to jump straight into this beer.
CSI, am I reading something wrong or did you lower the Candi Syrup from 3lbs. to 2lbs?
Brewskii said:If you have it in water you may not see it rise due to the insulation/heat sink the water is providing.
As I understand it, and as happened with me, day 2-3 is the peak of activity and the temp peak is shortly thereafter... So; day 3. YMMV.
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