After so many rave reviews, I decided to pick this up, and it should be here this Saturday.
A quick question, how much yeast are people using? I picked up 2 packs of the Danstar Windsor because I was concerned with a stuck fermentation, as some others have experienced. An OG of 1.065 doesn't seem that high to me, but I've never used this yeast before.
Update: 8/1/11 I made this yesterday and pitched 2 packs of Danstar Windsor (they were really cheap at LHBS). Active fermentation began ~6 hrs later and this morning (~16hrs after pitching), it was blowing through the airlock. I switched to a blowoff tube. One pack probably would've been fine, I'm thinking.
What is everyone's recommendation for priming on this one? Do you need all 5oz?
craig_reed said:What did you guys do for a starter for this beer?
I was just thinking the standard 1/2 cup DME into 4 cups water boil, bring to 70 degrees and pitch the wyeast packet into it.
This works (or any scaled version), but I prefer to remember the 1-10 rule, 1 gram of DME per 10 ml of water, so 100 grams for a 1 liter starter etc. You have to have a scale for that method though
drocu said:It probably doesn't matter for just a 24hr starter, but why the airlock? I've always thought that the whole purpose of a starter is to increase cell numbers and the best way to do that is to oxygenate the yeast culture. You're not trying to cause fermentation, just growth.
I'd say just cover loosely with foil and give it a swirl every now and then to oxygenate.
Philip_T said:I typically use 4.5 ounces of DME and 6 cups of water in the boil. After evaporation, the whole batch fits nicely in my 1 liter flask.
48 ounces of water plus DME fits in your 1 liter flask?
I've got this one bubbling away like crazy right now about 48 hours after brewing. Had a nasty blowoff yesterday even though I had a blowoff hose on it. It was just a 1/4" hose in a punched bung. Went and bought a 1.25" hose to stick straight in the hole of the carboy and haven't had any problems with clogging.
The beer in the carboy is a beautiful color right now. I didn't get nearly the starting gravity I wanted, but I bet it'll still be delicious.
I see most people are saying to let it age for a few weeks, at least, and that it will be ready by about Christmas.
How long should I have it in primary/secondary/bottle-aging? I was thinking 2 weeks primary, 4 weeks secondary, and a month bottle aging, but that won't be nearly Christmas, so I'm wondering if maybe I need to do some of those longer....
Mine has been in the primary for 2 days now with no signs of fermentation :\.
I used Wyeast, it seemed to bloat well in the bag. I keep reading that this recipe has been fermenting like crazy within 24 hours. What did i do wrong?
What temperature was the wort at when you pitched the yeast?
Worth doing, more so than any of my other beers this one has changed over time which has been fun to taste. I brewed it almost a year ago now and it changed most over the first few months, really mellowed and blended in those months. Haven't had one in about 4 months, plan to crack a few this weekend and I'm looking forward to tasting what it is like now.Planning on at least 2 months in the bottle, but I know that I'll cave and have to open one after a couple weeks just to gauge it and just how much time improves it.
Will be brewing this in a few weeks. I only have 6.5 glass carboys. Can i add co2 to top for secondary or can i extend my primary and condition in keg?
Brewed mine up on Saturday and it has been in my ferm chamber at 65 degrees since with a blowoff tube -
No noticeable signs after 12 hours, and then a few hours later, it was bubbling like crazy, foaming up and out of my growler with sanitizer. It is still going pretty steady 3 days later.
How long are you/have you left this in the primary for? I was thinking about transferring it as soon as possible to the oak. Think it should all be settled out and most of the ferm done after a week.
Thoughts?
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