I'm currently fermenting an IPA made with 8.5 pounds of Pilsner LME, 7 different types of hops, and Wyeast 1272 American Ale II.
I made a 2-step 1.65 L starter with a half pound of Pilsner LME at 1.040 OG. I smacked the Wyeast 1272 pack on August 10th. Over 24 hours later, it had barely swelled up, but I pitched the pack into the first 0.65 L. I measured it at 1.020 on August 14th, so I added the final liter for my full 1.65 L starter and measured the gravity at 1.032. I measured it at 1.016 on August 16th.
I boiled 4 gallons of 9.5 pH Kangen water (I have an ionizer from Enagic), added 8.5 pounds of Pilsner LME, and brought back to a boil. I used the following hop schedule:
90 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
60 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
30 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
20 minutes:1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
15 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
10 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
5 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
2 minutes: slowly adding the final 5/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos) until flame out
I added another gallon of ice water and stuck my kettle in the freezer. Before I went to bed I pulled it out of the freezer and put it in my room where the temperature is a constant 65 degrees. On the morning of August 17th, I poured it into a 5 gallon bucket, vigorously stirred for a few minutes, and pitched my 1.65 L yeast starter. OG was 1.056. It's been fermenting at 65 degrees ever since. I plan to measure my gravity on August 24th. If it's below 1.01, I'll rack to a secondary fermenter and dry hop, if not, I'll raise the temperature to 72 degrees and ferment for a little longer. I'd love to see it at 1.001 because that would put ABV at 7.34. IBUs calculate ~100, but with over 2 oz added in the last 2 minutes and dry hopping it should have even more hop flavor.
Any suggestions on temperature would be appreciated.
I made a 2-step 1.65 L starter with a half pound of Pilsner LME at 1.040 OG. I smacked the Wyeast 1272 pack on August 10th. Over 24 hours later, it had barely swelled up, but I pitched the pack into the first 0.65 L. I measured it at 1.020 on August 14th, so I added the final liter for my full 1.65 L starter and measured the gravity at 1.032. I measured it at 1.016 on August 16th.
I boiled 4 gallons of 9.5 pH Kangen water (I have an ionizer from Enagic), added 8.5 pounds of Pilsner LME, and brought back to a boil. I used the following hop schedule:
90 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
60 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
30 minutes: 1/6 oz Warrior, 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
20 minutes:1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
15 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
10 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
5 minutes: 1/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos)
2 minutes: slowly adding the final 5/12 oz each (Amarillo, Cascade, Centennial, Falconers Flight, Simcoe, Zythos) until flame out
I added another gallon of ice water and stuck my kettle in the freezer. Before I went to bed I pulled it out of the freezer and put it in my room where the temperature is a constant 65 degrees. On the morning of August 17th, I poured it into a 5 gallon bucket, vigorously stirred for a few minutes, and pitched my 1.65 L yeast starter. OG was 1.056. It's been fermenting at 65 degrees ever since. I plan to measure my gravity on August 24th. If it's below 1.01, I'll rack to a secondary fermenter and dry hop, if not, I'll raise the temperature to 72 degrees and ferment for a little longer. I'd love to see it at 1.001 because that would put ABV at 7.34. IBUs calculate ~100, but with over 2 oz added in the last 2 minutes and dry hopping it should have even more hop flavor.
Any suggestions on temperature would be appreciated.