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Old 05-26-2011, 05:52 PM   #91
unionrdr
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If this works out,you might want to drink it out of a cordial glass (fancy stemmed shot glass). So,how much yeast & how many times? Two times?
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Old 05-26-2011, 05:56 PM   #92
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Yeah, I have zero intention of actually bottling this thing (assuming I'm even successful). This is the type of beverage that goes in a decanter and you take small pours from.

Ummm... I think the professional brewing term for the amount of yeast is "asston".

I don't know how many infusions I'll end up doing... I'm guessing at least four or five. Every time I "feed" the batch (either by maple syrup or additional wort), I'll also pitch more yeast and hit it with oxygen
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Old 05-26-2011, 06:07 PM   #93
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So, I'm guessing your conicals will come in handy for this? With all this yeast and racking.

 
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Old 05-26-2011, 06:12 PM   #94
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Asston
[ass-ton]
- adjective, noun, pronoun

1. a specific unit of weight and measurement used in brewing to describe a large quantity of ingredient. I had to add an asston of yeast to get this cough syrup to ferment.

who knew...?

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Old 05-26-2011, 06:16 PM   #95
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Quote:
Originally Posted by TheDudeLebowski View Post
So, I'm guessing your conicals will come in handy for this? With all this yeast and racking.
Nah... I'm not going to bother with them. I'm only dealing with a few gallons here. I should be able to do all of this pretty easily in carboys and no real reason to bring in those things.
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Old 05-26-2011, 07:18 PM   #96
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Quote:
Originally Posted by Cape Brewing

Ummm... I think the professional brewing term for the amount of yeast is "asston".
It might not be enough... you may need a fvckton- adj.

 
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Old 05-26-2011, 07:58 PM   #97
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It might not be enough... you may need a fvckton- adj.
Are those metric or imperial asstons?

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Old 05-26-2011, 11:54 PM   #98
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1090 IIIPA done. I am gonna pitch US-05 so I have that huge initial yeast cake and I am going to keep building up my 099 starter.
Correct me if I'm wrong, but isn't it not necessarily to advisable to use a higher ABV beer for a "starter"? I don't know the technical reasons, but I do know that most people recommend your "starters" come in at around 1040 or so. As this IIIIIIIIIIIIIIIIPA is basically a 5 gallon "starter", wouldn't it be better to get the gravity around that amount instead of 1090?

 
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Old 05-27-2011, 12:57 AM   #99
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PTN and Yeager have made the U clone three times. The first two times they made barleywine starters and the beer fermented out perfectly. The third time, they made a 1050 pale as the starter so they wouldnt stress the yeast. That beer is barely below 1100 and hasnt budged in weeks.

So.. When you decide to make your version, you should go that route. I'm going with a ten gallon 1090 starter for a 3 or 4 gallon 1200 wort.

"but you're going to stress the cells!"

Ok... That may be true but then someone needs to explain to me how then pitching into a freakin 1200 OG wort DOESN'T stress the cells.
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Old 05-27-2011, 02:17 AM   #100
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--removed after resolved misunderstanding--

Quote:
Originally Posted by Cape Brewing View Post
PTN and Yeager have made the U clone three times. The first two times they made barleywine starters and the beer fermented out perfectly. The third time, they made a 1050 pale as the starter so they wouldnt stress the yeast. That beer is barely below 1100 and hasnt budged in weeks.

So.. When you decide to make your version, you should go that route. I'm going with a ten gallon 1090 starter for a 3 or 4 gallon 1200 wort.

"but you're going to stress the cells!"

Ok... That may be true but then someone needs to explain to me how then pitching into a freakin 1200 OG wort DOESN'T stress the cells.

 
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