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Old 12-14-2010, 02:24 PM   #11
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So the current update on this brew is as follows:

I have added the last 10 oz. addition of maple syrup to the brew. I took a SG reading, but it was very difficult to get an accurate reading. After I put the sample in the hydrometer tube the sample got very active, forming a head. My best guess is about 1.085 - 1.090. This is where is was prior to the second addtion of maple syrup, and now all my maple syrup is in the batch. I have added a total of 32 oz. maple syrup.

I will let it go for a week, rousing the yeast daily, then take another gravity reading.

I will decide at that time if I am going to add more beano, or not. Also I will decide if I need to add a pack of EC1118 yeast.

It looks and smells wonderful. Now it's just a wait and monitor thing.

More to come as this ferments out.
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Old 12-25-2010, 04:53 PM   #12
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So I rouse the yeast and give it a little heat (sitting on a towle, on a heating pad) a couple times a day. SG as of this morning was 1.060. So this is moving in the right direction, and still has a good amount of activity. The hydometer sample starts foaming after I get it filled. This is what makes it difficult to take a reading, but I have figured it out that I need to get it filled and make my reading as fast as possible. I will give it another week and see how the fermentation is going. I still haven't added any more yeast, just the two innoculations of the super high gravity yeast.

More to come.....
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Old 01-26-2011, 06:08 AM   #13
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Any final gravity numbers or updates?
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Old 01-27-2011, 04:43 PM   #14
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I haven't got around to checking them for a while. Wow, I didn't realize it has been a month. I keep rousing the yeast once or twice a day. I can tell things are slowing down. Not much activity after the rousing. The aroma expelled while rousing the yeast smells really awesome. Hopefully I can find time tonight to check it.
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Old 11-02-2011, 08:52 PM   #15
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It's so dissapointing when you get to the end of a thread and it ends on a cliffhanger. How low were you able to get the FG?
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Old 11-07-2011, 02:50 PM   #16
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Unfortunately this brew has completely stalled out at 1.090. Way to sweet to even think about drinking. My plan is to do a 2 gallon batch of barleywine at 1.090 and when it's at a full rolling fermentation, add a couple quarts of my Utopia at a time to it, and get it to finish. It won't be as strong as I was shooting for, but it was a learning experience none the less.

I will update when I get to that point. I am hoping to brew this coming weekend.
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Old 11-10-2012, 04:51 PM   #17
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I tried this too. OG of about 1.25. Stalled for two weeks now at 1.12. Thinking about adding champagne yeast. Smells wonderful. Maybe my OG was too high, who knows.
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Old 11-11-2012, 11:33 AM   #18
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Mine stalled at about 18 %ABV and I just couldn't get it to budge. I aged it for a year on bourbon soaked oak cubes and just bottled about a month ago. It is super sweet but has a great flavor. I should have added some vodka or some clean spirit to boost the alcohol like a "beer port". That would really help cut the sweetness, but keep all the great flavor
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Old 11-12-2012, 07:48 PM   #19
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I don't have my notes with me, but I brewed that small barleywine I talked about. It had a SG of 1.090. Once I had a full rolling fermentation, I added in my stalled brew, half a gallon at a time. Usually one in the morning and another at night.

If memory serves me, it ended about a 1.040. This is still very sweet, but has some very good flavor, and no jet fuel burn like the real SA Utopia.

My next step is to add a couple oak spirals and see how that effects the flavor.

More to come.
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