Not your fault, things got taken out of context but its worked out now. Cheers!
Beer is good by the way. I'm no BJCP judge and haven't tried too many RIS's but it's smoother than it was a week ago after thawing out. At 12.3% it's not too bad.
Not your fault, things got taken out of context but its worked out now. Cheers!
Ok, so on 11/9 I added the amylase and on 11/14 I took a gravity reading and it is now at 1.030. From the OG it is about 9%. So the amylase worked.
So, measured the gravity again on 11/22/15 and its at about 1.026, which brings the ABV to roughly 10%. My question is, should I a little more amylase or just wait and take another reading this coming weekend and see what its at then?
In my opinion, 1.026 is perfect for this style of beer. That's where my RIS stopped, and I love it. I may even attempt to get the one I brew next year to finish higher.
Check the gravity again in a few days to be certain the yeast are done with the amylase and if so, bottle er up!
OK, thanks. I've heard this can be a little tricky to carb up, any ideas on how to do it? Should I add more yeast when I add the priming sugar, or just add the sugar?
I add 1/2 a pack of Cbc-1, it's a cask conditioning yeast, on any beer I make 9% or higher, learned my lesson when a dipa I made took a month to carb and just destroyed the hops. I've brewed my ris 3 times now varying between 9.5-11% and used the same formula of 1/2 packet rehydrated and added to the bottling bucket. Usually takes about a month but it gets the job done no problem and gets better the longer you let it sit.
So add the cbc-1 and priming sugar to bottle bucket?
I add 1/2 a pack of Cbc-1, it's a cask conditioning yeast, on any beer I make 9% or higher, learned my lesson when a dipa I made took a month to carb and just destroyed the hops. I've brewed my ris 3 times now varying between 9.5-11% and used the same formula of 1/2 packet rehydrated and added to the bottling bucket. Usually takes about a month but it gets the job done no problem and gets better the longer you let it sit.
A couple questions as I just today came across this recipe thread and will be brewing it on Saturday.
#1 - The obligatory "is the recipe on the first post still the most widely used and acclaimed"?
#2 - Is there a good reason to use all those low-alpha bittering hops (4 ounces) as opposed to an ounce of a high-alpha hop?
#3 - The LHBS does not carry White Labs, and instead recommended I use Wyeast 1318 (English Ale III). After looking at it's description, I'm not convinced it's the best option. Think it'll work well for this beer?
A couple questions as I just today came across this recipe thread and will be brewing it on Saturday.
#1 - The obligatory "is the recipe on the first post still the most widely used and acclaimed"?
#2 - Is there a good reason to use all those low-alpha bittering hops (4 ounces) as opposed to an ounce of a high-alpha hop?
#3 - The LHBS does not carry White Labs, and instead recommended I use Wyeast 1318 (English Ale III). After looking at it's description, I'm not convinced it's the best option. Think it'll work well for this beer?
Has anyone tried barrel aging this? I've got a 5g whiskey barrel arriving this week and am looking for something to put in it. Any advice would be great - thanks!
I add 1/2 a pack of Cbc-1, it's a cask conditioning yeast, on any beer I make 9% or higher, learned my lesson when a dipa I made took a month to carb and just destroyed the hops. I've brewed my ris 3 times now varying between 9.5-11% and used the same formula of 1/2 packet rehydrated and added to the bottling bucket. Usually takes about a month but it gets the job done no problem and gets better the longer you let it sit.
Ok so my LHBS was out of cbc-1, got US-05 instead. That's the yeast I used originally in the beer. Question is should I still only use 1/2 the package?
That will be plenty. You only need it to chew through a few oz. of priming sugar.
Been brewing a lot of 1.5 gallon batches, thinking of doing the same here.
Figured I could primary for a month and then bottle? They won't be opened for another year after that. What's the benefit of secondary over bottling?
They say it ages better in bulk rather than bottles. I only left mine ijn secondary for a month after 3 weeks in fermewntation. After 3 months in bottles they are really great.
If you are not using any oak or vanilla, you could leave it in primary and transfer directly to bottles
The only issue I'm encountering is really no way to ensure 60F for 6-8 months with only a swamp cooler and many other brews in the pipeline. But, I could easily allow for it to sit at room temp (60-68F) for 8 months no problem. Will that cause any issue?
The only issue I'm encountering is really no way to ensure 60F for 6-8 months with only a swamp cooler and many other brews in the pipeline. But, I could easily allow for it to sit at room temp (60-68F) for 8 months no problem. Will that cause any issue?
I should have asked a better question, sitting at room temp is it better in a bottle or in a secondary?
I should have asked a better question, sitting at room temp is it better in a bottle or in a secondary?
I took a gravity reading tonight to see how things were going three weeks into my variation of this recipe. I'm at 1.034 from an OG of 1.102. That puts me at about 8.9% ABV. I was expecting it to finish a little lower. Is this a pretty normal FG, or is it high like I'm suspecting?
I mashed (BIAB) at 153-154 despite my target of 151, which I'm thinking might have something to do with it.
I used Wyeast 1318 and fermented at 64.5F for the first five days and then bumped up to 68F for the rest of the time.
The sample tasted great, but definitely on the sweeter end of things.
Would you guys do anything to try to get it a bit lower, or just call it a day? Was planning on bottling next Saturday (4 weeks after brewing) to bottle age for a few months.
Thanks for the advice, bowserm.
I'm considering pitching some US-05 I have around to get that 1.034 gravity a bit lower. Would anyone advise for or against doing this? If I do, should I just maintain the current 70 degree temperature? Would I want to pitch all of it or just half?
This is super dark!!! - got a batch going now and never reached max capacity on my mash tun till this batch!
with this being a 'big' beer would second runnings be good for a lighter beer? or would that not turn out good?
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