I don't see where the OP posted how the finished product was... did I miss it or do we need to endlessly harass him?
If you won't, I will.
HOW'D IT TURN OUT, ASS!?!? How's that?
I don't see where the OP posted how the finished product was... did I miss it or do we need to endlessly harass him?
This stuff turned out awesome! Out of everyone who has tried it, AND Founders. I have had one person tell me they like the original better. It is the same thing, but different. It is THE best brew I have done to date. (since 2002) I bottled 90% of it after keg carbing and DAMN it ages very well.
If you want KBS this year, which looks like it will be very hard to find, and you can't find it. Brew this!
How long did you guys end up leaving it in the secondary with the oak?
That is about normal for most yeasts. I rarely start fermentation above 65.
WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High
http://www.whitelabs.com/beer/strains_wlp001.html
Where are you getting your information from? Is there some unwritten rule to ferment well under the recommended temperature?
I am guessing the information came from the brewer.
001/1056 has a fairly wide range of fermentation temps. Lower temps result in a cleaner beer with less esters. Higher-temps result in more "fruity" flavors and the potential for some "off-flavors", though this strain is relatively forgiving in this respect.
Commercial brewers sometimes ferment at higher temperatures as the nature of tall, cylindroconical fermenters inhibits ester formation. Thus, homebrewers often ferment at relatively lower temps to end up with a similar flavor profile.
Fermentation temps used by a specific brewer are usually the result of experimentation, experience, type of fermenter, etc.
Banish the notion of "room temperature" fermentation if you're interested in making the best beer. Fermentation temperature control is absolutely critical to beer quality.
Michael
Anybody know if the 2.0 oz cold-brewed Kona coffee (secondary) is 2 oz of coffee grounds or 2 oz of the liquid coffee?
I just got around to brewing this up on Sunday. It is the thickest, muddiest looking wort I have ever brewed up, EVER!!! It smells soooo good, and I cannot wait to drink this!
Here is a vid with about 40 mins left in the boil.
http://www.youtube.com/watch?v=ngTQxrEzvKM
I just brewed this one last weekend- I'm planning on adding bacon vodka and priming with maple syrup - the wort smelled great, can't wait to try it.
Curious on the batch size here to those that have brewed it.
The recipe at the beginning of this thread is for 5 gallons. I would assume that with the amount of yeast, trub, cocoa,etc...that there's a lot of loss going into secondary. So do I scale this up to say 6 gallons to account for that?
Two ounces grounds. I cold pressed in 16oz of water.
So wait....did you add just the grounds or the 16oz of cold pressed coffee too?
Bump...anyone that's brewed this...can you answer my question above?
The OG of this is about 20 points lower than real KBS. Has anyone tried brewing this with a grain bill of 1.110 to match the 11.2% ABV?
Yep, first time I brewed this here was my grist. OG 1.11. FG 1.029. 81% efficiency. I figured the bourbon closed the gap on the ABV. Blind taste test was almost indistinguishable except Founder's had a little more chocolate flavor and a little more carbonation. But both were very minor.
Style: Imperial Stout
Batch: 5.00 galAll Grain
Characteristics
---------------
Recipe Gravity: 1.111 OG
Recipe Bitterness: 67 IBU
Recipe Color: 53° SRM
Estimated FG: 1.029
Alcohol by Volume: 10.7%
Alcohol by Weight: 8.4%
Ingredients
-----------
American black patent 0.62 lb, Grain, Mashed
American chocolate malt 0.88 lb, Grain, Mashed
American two-row 15.00 lb, Grain, Mashed
Crystal 120L 0.62 lb, Grain, Mashed
Flaked oats 1.50 lb, Adjunct, Mashed
Roasted barley 0.88 lb, Grain, Mashed
Nugget 1.25 oz, Pellet, 60 minutes
Willamette 1.25 oz, Pellet, 25 minutes
Willamette 1.75 oz, Pellet, 10 minutes
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