Hi everyone, long time no see.
I recently did my first all-grain batch, a belgian strong ale, and it was a tremendous success. In fact, a bit too much so. We got an original gravity of 1.103, and it fermented down to 1.021 after two weeks in primary (perhaps longer than necessary, but since it came out higher than we wanted, we decided to give it a little extra time). So, now the abv is somewhere around 11.3% (a personal best for me, and I'm pretty excited about it.) It tasted excellent coming right out of the primary, so I've got high hopes.
The yeast was Wyeast 1388. Should we add a neutral champagne yeast to make sure it carbonates at bottling time, or will this yeast stand up to that high of alcohol content?
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA