1.107 OG BW down to 1.024 in 72 hours. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 1.107 OG BW down to 1.024 in 72 hours.

Reply
 
Thread Tools
Old 02-24-2010, 10:18 PM   #1
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,333
Liked 1765 Times on 1122 Posts



I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 02-24-2010, 10:20 PM   #2
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,106
Liked 168 Times on 119 Posts


FrackinA that's how it's done kids

 
Reply With Quote
Old 02-25-2010, 12:10 AM   #3
krops13
Recipes 
 
Aug 2009
SoCal
Posts: 270
Liked 2 Times on 2 Posts


WOW! How long will you age that before keg/bottling.
__________________
Quote:
Originally Posted by passedpawn View Post
Rdwhahb&dbad!
Translation: Relax don't worry have a home brew and don't be a ****!
Quote:
Originally Posted by Jdecarol View Post
Oh the things I would do to that pint.
California Common Pint

 
Reply With Quote
Old 02-25-2010, 01:12 AM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,333
Liked 1765 Times on 1122 Posts


It will go in a secondary in about two weeks where I'll add some oak and wait for it to clear up for a month. From there into a keg and I'll try to forget about it for at least a year. One of my best beers ever was a BW I brewed in June08 and I only have two bottles left :-(
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 02-25-2010, 08:58 PM   #5
jjones17
Recipes 
 
Oct 2009
Nanaimo, BC, Canada
Posts: 617
Liked 12 Times on 11 Posts


Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....

 
Reply With Quote
Old 02-25-2010, 09:06 PM   #6
LVBen
 
LVBen's Avatar
Recipes 
 
Jan 2010
Las Vegas, NV
Posts: 1,343
Liked 21 Times on 21 Posts


Quote:
Originally Posted by Bobby_M View Post
I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.


Nice!!!!!!!

 
Reply With Quote
Old 02-25-2010, 09:09 PM   #7
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 21 Times on 17 Posts


Bobby, my 120 minute IPA did some crazy ass fermenting like that too. It was like one packet of US-05 and two packets of nottinghams for a ~1.100 malt bomb, mashed real low for max attenuation.... it went to like 1.010 or some madness! Yeah, gotta wait another few weeks for yeasty clean-up before you rack it, then another 6 months before you tap that sucker.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~


 
Reply With Quote
Old 02-25-2010, 10:04 PM   #8
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,106
Liked 168 Times on 119 Posts


Quote:
Originally Posted by jjones17 View Post
Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....
Besides my keg and conical, I pretty much use only buckets. They are UV light resistant, allow easier dry hopping and access (no thief required) and easier to clean.

 
Reply With Quote
Old 02-27-2010, 12:43 AM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,333
Liked 1765 Times on 1122 Posts


Quote:
Originally Posted by jjones17 View Post
Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....
Nope, I just use a turkey baster to pull a sample. I normally don't take SG readings mid ferment but I was a little worried I had a weird stuck ferment due to the inactivity so early.
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 02-27-2010, 07:43 PM   #10
jjones17
Recipes 
 
Oct 2009
Nanaimo, BC, Canada
Posts: 617
Liked 12 Times on 11 Posts


Quote:
Originally Posted by Bobby_M View Post
Nope, I just use a turkey baster to pull a sample. I normally don't take SG readings mid ferment but I was a little worried I had a weird stuck ferment due to the inactivity so early.
Ahhh gotcha... I looked for one after I replied to your post, and it turns out they do not really exist around my area. I would have to mail order and pay out the ying-yang for shipping. Thanks though

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
over 72 hours, uh oh... ziggy13 Beginners Beer Brewing Forum 18 09-03-2009 01:19 PM
20 hours to go. Orfy Drunken Ramblings and Mindless Mumbling 36 09-03-2008 10:02 AM
First AG = ~8 Hours! Acidjazz54 All Grain & Partial Mash Brewing 6 01-28-2008 10:13 PM
Okay, It's been 68 hours.... TheBone Beginners Beer Brewing Forum 14 01-23-2008 04:35 PM
Well, it's been about 72 hours... burton178 Beginners Beer Brewing Forum 9 11-13-2007 11:36 PM


Forum Jump