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Old 11-22-2012, 03:57 PM   #831
wobrien
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I brewed this on Sunday, OG was a little low (1.085) and I pitched the yeast high (85F). It settled down at 82 within the hour and the yeast took off like crazy (1.6L stir plate starter of WLP530).

It hung around 80F for a day then slowly dropped to 70 today. Just tested the SG and it was 1.028 and I put the carboy in a water bath at 77F.

The room it was in was 70F ambient so I thought it would stay warmer longer, but I'm hoping I'm on the right track still. Should I keep this at 77F until it hits 1.018 still? Should I go higher on the temp?
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Old 11-23-2012, 12:43 PM   #832
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Quote:
Originally Posted by wobrien View Post
I brewed this on Sunday, OG was a little low (1.085) and I pitched the yeast high (85F). It settled down at 82 within the hour and the yeast took off like crazy (1.6L stir plate starter of WLP530).

It hung around 80F for a day then slowly dropped to 70 today. Just tested the SG and it was 1.028 and I put the carboy in a water bath at 77F.

The room it was in was 70F ambient so I thought it would stay warmer longer, but I'm hoping I'm on the right track still. Should I keep this at 77F until it hits 1.018 still? Should I go higher on the temp?
I doubt you'll have any detrimental flavors at 77F with Westmalle. Some languish the yeast with an underpitch to coax more of the plum dried fruit esters (and it works BTW but it takes much longer). Our Westy brew trials usually see an SG in the mid teens (1.016 - 1.017) after 5-6 days but we do pitch a healthy 2.0L stirplate starter.

 
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Old 11-24-2012, 02:54 AM   #833
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Quote:
Originally Posted by wobrien
I brewed this on Sunday, OG was a little low (1.085) and I pitched the yeast high (85F). It settled down at 82 within the hour and the yeast took off like crazy (1.6L stir plate starter of WLP530).

It hung around 80F for a day then slowly dropped to 70 today. Just tested the SG and it was 1.028 and I put the carboy in a water bath at 77F.

The room it was in was 70F ambient so I thought it would stay warmer longer, but I'm hoping I'm on the right track still. Should I keep this at 77F until it hits 1.018 still? Should I go higher on the temp?
I hope you like rocket fuel. You did this totally ass-backwards, and will pay the price with a harsh, solventy beer. You can strip the paint off of your deck with this beer, but it won't be very pleasant to drink.

You want to pitch around 65F and allow the ferment to rise into the mid 70's, then hold it there or slightly above with external heat. Never start high and cool down. That is a recipe for a stuck ferment, which you are now about to experience.

 
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Old 11-24-2012, 03:19 AM   #834
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Quote:
Originally Posted by g-star

I hope you like rocket fuel. You did this totally ass-backwards, and will pay the price with a harsh, solventy beer. You can strip the paint off of your deck with this beer, but it won't be very pleasant to drink.

You want to pitch around 65F and allow the ferment to rise into the mid 70's, then hold it there or slightly above with external heat. Never start high and cool down. That is a recipe for a stuck ferment, which you are now about to experience.
Not the nicest way to say that....
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Old 11-24-2012, 12:41 PM   #835
CSI
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At 12 months we had a lot of vanilla and raisin development in the nose and palate of this Westy 8...not at all so at 6 months. Also have a great lacey tan head that retains through most of this existential experience. At 8.5% ABV there is almost no alcohol detected...until it's too late . 12 months conditioning seems about right for the Westy 8. Westy 12 could probably develop for 18 months (or more). If we didn't have too many trial cases already we would probably trial larger volumes.

Cheers!

AJ
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Old 11-24-2012, 03:10 PM   #836
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Those pics look so delicious! Westy 8 is #1 on deck right now, brewing this first or second week of December. Westy 12 soon after.
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Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

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Old 11-24-2012, 06:46 PM   #837
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Quote:
Originally Posted by Gixxer View Post
Those pics look so delicious! Westy 8 is #1 on deck right now, brewing this first or second week of December. Westy 12 soon after.
Gix, I noticed you're using Citra on an IPA. I'm a big fan of Citra...being in the lineage of Brewers Gold and HMF. We're queuing up Citra for bittering/flavor on a variation Trappist. What's your take on the bittering and flavor?

 
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Old 11-25-2012, 12:50 AM   #838
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Well... Unfortunately i really have nothing to add for info. That batch I brewed had calypso for bittering and citra starting at 15 min. Not to mention the fact that I boiled a piece of PVC in the kettle for all 60 min so I had to throw all of the batch away. Well, minus two bottles just to see that it tasted good and I have to brew it again to get *real* tasting notes. Minus the PVC chemicals. Facepalm...
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Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
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Old 11-26-2012, 01:54 PM   #839
mjap52
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Brewed the old world this weekend with a double decoction (can you really call it an old world without doing the decoction?)

Had a few mishaps:
Homebrew store didn't have the yeast so I overnighted it from NB. Couldn't pitch in time, so it just sat for about 24 hours before we pitched. Made a 6L starter and decanted most of it off the cake before pitching.

First rest was spot on at 132, second hit 149/150, third only got up to 156. So we were a bit low on the decoctions.

We pitched at 68 (possibly lower) but fermentation never really got up to that 82* sweet spot. We pitched on Thursday morning. Right now its around 77*. I just turned my computer on in my room and am hoping it brings up the temp a bit. It was covered in blankets and such.

Oh well, I think it'll still be tasty when it's done.
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Old 11-27-2012, 09:24 PM   #840
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I'm looking at the new world recipe. The IBU's match the original when calculated (Tinseth) with the sugar in at the beginning of the boil. It seems like using 0.75 oz of the 90 minute hops and not adjusting the 30 minute hops calculates about the same IBU as the recipe when adding the sugar at the end of the boil. Has anyone adjusted hops for this recipe similarly?

 
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