gingerdawg
Well-Known Member
- Joined
- Jan 4, 2009
- Messages
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My efficiency kinda sucked too. About 1.089 with a 75 minute boil. Next time I'll bump it up to a 90 minute boil.
What kind of system do you have? I've found that you need to take a huge preboil off these huge grainbills and do up to a 120 minute boil to get what you need from them...
From the orininal post:
"Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout."
I'd say this beer needs to sit.
I brewed around the same time as you did, and I have it in secondary, on Port soaked toasted oak cubes, and I don't plan to bottle it for a couple of months. Then a couple of months in the bottle.....
I'm pretty sure this is at least partially aged in port barrels so you may want to add some port-soaked oak into the secondary. Weird that he didn't mention any brown sugar, he mentioned it when talking about Kate in the past.
From what I understand, the normal version of KTG is aged on port soaked oak spirals.
I let my oak cubes soak for the entire 3 weeks KTG was in primary. Then I racked onto them in secondary.
you olny racked the cubes and none of the port wine they were soaking in right?
Erm, no, the juice went in too.
I'm planning on doing this this weekend perhaps. I'm a little worried about efficiency, and I don't have DME, nor am I going to order any. If I use table sugar or brown sugar, how do I decide how much to add to boost my OG?
Damn... Kicking myself for not getting a bottle of this when I swung through Portsmouth. Thoughts on using 1728 Scottish ale yeast on this? I was going to brew up the BC Porter using that yeast and put this on the cake... I used it for the BBP porter so I'm thinking it'll probably be okay.
Also, any detailed tasting notes for this clone? or is everyone still aging?
Good idea.. thanks!
I'm planning on doing this this weekend perhaps. I'm a little worried about efficiency, and I don't have DME, nor am I going to order any. If I use table sugar or brown sugar, how do I decide how much to add to boost my OG?
They are going into the keg for 5-6 weeks. Do those of you who keg carbonate fully while on the oak spirals/cubes or just enough to seal the keg? I'm thinking of just sealing the keg then carbonating it after I remove the spirals. What do you think?
Don't kick yourself too hard...you wouldn't have found any. This beer is released in March at the brewery, and then bottles ( by scratch ticket lottery ) about a month later. After that you need to know someone who has one, attend a special event at the brewery, or go on ebay.
Just shy of 2 weeks on my ferment so I'm taking a reading tonight. I have oak spirals that have been soaking in port for about 4 weeks. They are going into the keg for 5-6 weeks. Do those of you who keg carbonate fully while on the oak spirals/cubes or just enough to seal the keg? I'm thinking of just sealing the keg then carbonating it after I remove the spirals. What do you think?
Just don't over carbonate this beer, its not very carbonated, think I put in like 7-8psi before bottling. This beer really should find its way into a bottle so it can be aged, just make a homemade counter pressure filler out of a cheap bottle filler, rubber bung and connect it to a cobra head tap.
I wanted to chime in on this....I brewed mine in early June. Focusing on the aging, I added Bourbon Soaked Oak Cubes (Soaking for 3 weeks) into the beer.
So you left out the bourbon when you tossed in the cubes?
My question is, why soak for 3 weeks and then not toss in the soaking liquid. Basically you are oaking the bourbon / port liquid then tossing the liquid.
Also curious why people are soaking for 3 weeks. The wood is fully saturated within 24hours. You are only losing your oaking ability at that point.
I bet if you didn't soak for three weeks your oaking would have happened a lot sooner. When I have used the spirals in the past on wine I often pull them around 3-5 weeks max.
No I tossed all of it in, but I did soak for 24 hours and dump, then add more bourbon. Why 3 weeks? Well I got the cubes when I got the recipe. Brewed it in the morning and soaked the cubes at night. Added them right around the 3 week mark when the beer was ready and in the keg for aging.
I got 1.012 on my first batch, and still need to measure FG for this batch I started 3 weeks ago.
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