1.200 20%+ 120 Minute IIPA - Page 4 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > 1.200 20%+ 120 Minute IIPA

Reply
 
Thread Tools
Old 01-30-2009, 02:41 PM   #31
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


I suppose there is risk of infection without boiling... there's gonna be like 9-10% alcohol in there when I start adding the dextrose, not to mention a ridiculous amount of yeast. I've added dextrose dry to stuff before and it was fine, although that's not really saying it wont happen.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~


 
Reply With Quote
Old 01-30-2009, 03:43 PM   #32
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


When I'm ready to start the dextrose.... do you think I should rack off the US-05, or leave it in there? I don't really see any downside to leaving it in there. I'll be pitching a significant amount of WLP099. They will probably be at about the same overall numbers by the time this happens. When the alcohol gets past like 10-11% the us-05 will go dormant.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
Reply With Quote
Old 01-30-2009, 04:00 PM   #33
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


You do not want to add dry sugar to the fermenter - especially with using WLP099.

Not because of risk of infection, but because introducing all those nucleation sites into the wort/beer will cause excessive foaming. It will disturb all that CO2 in solution (if not degassed) and come spewing at you.

Ask Evan! about this. IIRC, he forgot sugar in his latest IIPA and went to add it later dry and this happened.

 
Reply With Quote
Old 01-30-2009, 04:34 PM   #34
rocketman768
HBT_LIFETIMESUPPORTER.png
 
rocketman768's Avatar
Recipes 
 
Feb 2008
Evanston, IL
Posts: 1,083
Liked 24 Times on 21 Posts


Quote:
Originally Posted by dstar26t View Post
Just a heads up, the corn sugar I use has a potential of 1.040. Beersmith claimed 1.046 but I actually measured 1 lb in 1 gallon to get a more accurate number.
I was also confused by this, and John Palmer's assertion that 1 lb/gal of corn sugar is 46 points. Corn sugar is dextrose MONOHYDRATE, meaning, some of the mass of the sugar is bound water. Expect only 37-42 ppg for corn sugar.

 
Reply With Quote
Old 01-30-2009, 05:15 PM   #35
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


Interesting... I wonder what the minimum amount of water I can get a half pound of sugar in. Maybe make up a batch of them. Maybe use a cup of water per half pound of sugar. Boil them briefly, cool, put it in sanitzed containers in the fridge and dump them in as needed.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
Reply With Quote
Old 01-30-2009, 06:03 PM   #36
mnadamn
Recipes 
 
Jan 2008
Milwaukee WI / Mankato MN
Posts: 356
Liked 3 Times on 2 Posts


Quote:
Originally Posted by Saccharomyces View Post
Not sure how much it'll help. Wine has a lower pH than beer, so degassing would rid some carbonic acid and drop the pH to a range more suitable for the yeast. It can't hurt though, and I have found degassing does help speed up flocculation of the yeast so I have started doing this for low flocc strains...
I dont know if I am correct or not in my reason for degassing, but this is the logic that I had used, I hope this helps and good luck!

For me, I was degassing due to the thickness of the wort. The issue I was having is that the wort would become saturated with co2 and would seem to slow or even stop fermentation. Before we degassed the first time, we gave it a little shake, this nearly forced all of the water out of the airlock. degassing made it obvious that there was a great deal of co2 in solution and after degassing we would have fermentation again (well... vast increase in airlock activity) which seemed to slow as time progressed and saturation increased (about 2 weeks). we degassed every 2 weeks and racked every 3rd time.

The Primary fermentation was strong. I must warn you. when we pitched the wlp099 we lost roughly 1/4 of our wort due to blow off (5 gal brew, 6.5 gal carboy). We used a tube that fit directly in the carboy with no bung or anything (forget the size) and that was fully submerged (1in from the bottom) in an ale pale 2/3 full with a sanitizer/water mix. For the first 2 weeks, This sounded like machine gun fire, smelt and looked like budweiser to the point where the label we used read "so strong, it pisses budweiser". You will lose volume, and it will be loud, plae somewhere in your home that it will not annoy you.

Good luck with your endover it is a fun experiment/process plus you get some bragging rights with it. And please, Do not make the same mistake I did. All my friends wanted to try it, and I let them. Now I have 5 wine bottles left which will not be drank until I get married.

 
Reply With Quote
Old 01-30-2009, 06:20 PM   #37
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


I'm using an 8 gallon bucket for primary... maybe I'll REALLY boil it hard and get it down to 4.5 gallons so there is some fudge factor for the dextrose additions...
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
Reply With Quote
Old 01-30-2009, 06:34 PM   #38
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


This first time I added corn sugar to the fermenter, I used 2 cups water for the 1.2 lbs of sugar which is 1 2/3 cups per pound. Probably try 1 1/4 cups per pound next time since it wasn't too thick. I only cooled it to 80 to try and keep it less viscous. The beer was 68.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 01-30-2009, 09:19 PM   #39
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


OK, so if you figure the ratio could get as low as 1 cup per pound... that will be 12 cups of additional water, or 3/4 gallon. Maybe i'll just take a quarter gallon and mix in 4 pounds of water. I'll use that, then make another quarter gallon. That is unless you think 1 gallon of boiled sugar water will stay in my fridge for two weeks without going icky.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~


 
Reply With Quote
Old 01-31-2009, 01:16 AM   #40
reim0027
Recipes 
 
Apr 2008
Posts: 439
Liked 9 Times on 7 Posts


Prosted. This thread is going to be fun to watch. GL with your monster brew man!
__________________
Beneath this mask there is more than flesh. Beneath this mask there is an idea, Mr. Creedy, and ideas are bulletproof.
~V

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
90 minute vs. 60 minute boil??? Grinder12000 Beginners Beer Brewing Forum 23 12-02-2011 12:23 PM
IIPA help TechyDork Recipes/Ingredients 14 06-23-2009 05:32 AM
First IIPA irishod89 Recipes/Ingredients 13 06-05-2009 01:37 PM
IIPA I think MikeFlynn74 Recipes/Ingredients 23 03-08-2008 05:10 PM
8.5% Iipa TekelBira Beginners Beer Brewing Forum 4 08-27-2006 03:00 AM


Forum Jump