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Old 04-24-2013, 01:07 PM   #201
Akavango
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Aug 2011
Cork, Cork
Posts: 439
Liked 17 Times on 13 Posts


Quote:
Originally Posted by el_caro View Post
Another stupid question?

When you say
"Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60"

I assume that aging in the bottle for a few months would tick this box? Could I just bottle straight from the primary after 30 days or does it need to go to secondary for a period before bottling. If it needs to be racked to secondary, what would be a minimum time before bottling and does it need a cold crash?
Bulk aging does give a better result. I also found that beers that bulk age are ready sooner in the bottle that strong beer bottled to early.

I have done the comparaison on the same batch and bottle some early than other after another 4 months. There was a noticeable difference between the two. The one bulked age was much better when compared to the one that was bottled early. The one in the bottle did improve though but it took much longer.
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Old 04-24-2013, 01:24 PM   #202
malweth
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Nov 2010
Wakefield, RI
Posts: 464
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Speaking of bulk aging... here's how my 1-year-old RIS (this recipe) did at a local comp. I bulk aged in keg, and dispensed. Unfortunately I like my RIS nearly flat, so that's where it lost points (and did not place). It did make it to mini-BOS.

#12 of 12 in flight
This beer advanced to mini-BOS round
Final Assigned Score 38.5

Quote:
Judge #1 (Certified)
Aroma: 10/12
Sweet dark fruit, warm alcohol some roast notes, light esterds, toasty aroma.

Appearance: 2/3
No head, chocolate black, good clarity

Flavor: 16/20
Dark fruit, slight oxidation notes, low hop flavor, light esters, moderate roast

Mouthfeel: 3/5
Very thick and heavy, no carbonation, some alcohol warmth, mild roast astringency.

Overall: 7/10
I really like the flavors in this beer but the carbonation is way to low.

38/50
Quote:
Judge #2 (Apprentice)
Aroma: 9/12
Complex nust of dark fruits, chocolate and roasted grains
very balanced and not poweful

Appearance: 2/3
black
no head

Flavor: 16/20
port like quality leads off
tastes like unsweetened coffee w/ bitter chocolate
lack of carbonation makes it taste fat & sweet

Mouthfeel: 4/5
very low carbonation
medium body
heat is noticeable but not out of place

Overall impression: 8/10
unfortunately this beer lacks the necessary carbonation to bring together all the otherwise pleasant components

39/50
I also submitted this to NHC (Atlanta, GA).
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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

 
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Old 04-24-2013, 09:32 PM   #203
eric19312
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Dec 2012
, NY
Posts: 1,037
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Quote:
Originally Posted by jglazer View Post
Eric19312 - The bottom half of my kitchen fridge holds kegs that I serve out of. Temps are in the mid 30s.
Heres an idea:
https://www.cool-brewing.com

drop in a frozen 2-liter bottle every other day and probably keep it plenty cool even in 85 degree apt...

 
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Old 04-27-2013, 05:51 AM   #204
el_caro
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Feb 2011
, Australia
Posts: 607
Liked 33 Times on 28 Posts


I did not have my glasses on and grabbed a pack of Wyeast (no Whitelabs available here) thinking it was 1968 ( the equivalent for WLP002) but got Wyeast 1098 British Ale yeast by mistake.

Already smacked it before I read the label with my glasses on.

Do you think I could get away with this one or should I put this one in the bank and get some Wyeast 1968 ??

 
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Old 04-27-2013, 01:33 PM   #205
Brewrifle
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Jun 2012
Austin, Texas
Posts: 231
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I went with Wyeast 1098 and so far it is aging quite well (its been aging for 1 1/2 months). Based on the Wyeast website, I think you'll be ok with either strain. 1098 is rated for higher ABV anyways by 1%.

This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64F (18C).
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Primary - Lacto/Brett Saison, lacto/Sacch Saison, Lacto/Sacch Sour Stout.

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Old 04-28-2013, 12:50 AM   #206
el_caro
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Feb 2011
, Australia
Posts: 607
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Thanks Brewrifle

 
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Old 05-07-2013, 02:32 AM   #207
el_caro
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Feb 2011
, Australia
Posts: 607
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Well I brewed this one (BIAB) and crapped out on the OG due to low efficiency. Only got 1.081. I pitched 7 days ago using Wyeast 1098 and it has stopped at 1.021 and has not moved for 3 days.
OPs original recipe calls for 30 days in primary. Could I rack it to secondary now given it seems to have finished primary fermentation?

 
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Old 05-07-2013, 02:15 PM   #208
Hop_Hero
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Apr 2012
Fallbrook, ca
Posts: 146
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I would leave it in primary for the full 30 days. The yeast could be cleaning up still.
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Old 05-07-2013, 05:55 PM   #209
m00se
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Feb 2008
Waltham, MA
Posts: 129
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I plan on brewing this recipe this weekend and using Abbey II yeast cake from a Rochefort 8 clone I made. I'm hoping for big things.

 
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Old 05-08-2013, 12:43 AM   #210
malweth
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Nov 2010
Wakefield, RI
Posts: 464
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Quote:
Originally Posted by malweth View Post
I also submitted this to NHC (Atlanta, GA).
My results (including score sheets) from NHC are here:
http://whitewoodbrewery.us/2013/05/0...und-1-results/

I scored a 34...
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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

 
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