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Old 07-02-2011, 09:07 PM   #1
THCarnes
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Aug 2010
Tallahassee
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Hello fellow brewers, first let me apologize for the long post. I brewed a barley wine recently that started at 1.090 OG and finished at 1.004 FG. I am looking at ways to increase the mouth feel and final gravity a few points to say 1.010-12.

To give a little background on the brew the mash was 16lb pale malt and 1 lb crystal 40. I mashed at 147 for 90min boiled for two hours to a final amount of 5 gallons. I pitched White labs WLP099 Super High Gravity Yeast from a 1L starter of a similar starting gravity. The beer showed visible signs of fermentation within 12 hours and fermented strongly for about 3 weeks. After fermentation slowed at around 4.5 weeks I thiefed out a sample to check the gravity and taste the beer. The beer had fermented down to 1.006 the mouth feel was very thin and it had an alcohol burn in the aftertaste other than that it was very tasty.

I have asked respected LHBC members and the owners of our LHBS about what I can do to make this a more palatable beer and they were unable to think of much that I could do.

I know it would be slightly out of style but would adding an unfermentable like Lactose to the brew increase the FG enough to make give the beer more body? Also what kind of flavors might it add to the final beer?

Any help is much appreciated.

 
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Old 07-02-2011, 11:45 PM   #2
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
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Wow, that's some impressive yeast! For next time I'd suggest mashing a little higher, but I realize it's a little late for that.

I look forward to reading the responses from the beer gurus.
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Old 07-03-2011, 03:10 AM   #3
sagnew440
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Jun 2009
St.Louis
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You could probably use maltodextrin.
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Old 07-03-2011, 03:21 AM   #4
wildwest450
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Dec 2007
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Why that yeast?

_

 
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Old 07-03-2011, 05:17 AM   #5
Calder
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Mar 2010
Ohio
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Why that yeast, and why a 1.090 beer? I have a 1.070 on dock for tomorrow, and that's probably the highest I've brewed in 2 years. I don't see a reason for a higher gravity beer.

The likely hood of improving it with new additions is small. Accept what you have and chalk it up to experience. Maybe some dry hop. I would not mess with lactose or other sugars; it is just going to give you a strange flavor.

 
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Old 07-03-2011, 05:29 AM   #6
mcaple1
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Apr 2011
Falcon, CO
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Ummm....why not a 1.090 beer. I just did a 1.086 beer that went down to 1.010. Mmmmm....beer!

 
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Old 07-03-2011, 12:49 PM   #7
THCarnes
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Aug 2010
Tallahassee
Posts: 6

The reason for that yeast and mash temp was evaryone I have talked to in my brew club spoke of having trouble getting their barley wines down to the appropriate FG. I took every precaution to get the 1.010 FG I was aiming for however I guess I kinda over did it.

The reason I am brewing this large of a beer is I am wanted to age this and have some 5-10yrs down the road.

I am debating on whether or not to do anything to it or just charge ahead with bottling and see what happens.

 
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Old 07-03-2011, 01:00 PM   #8
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
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Yeah, at this point you may be better of just leaving it. Hopefully mouthfeel will improve with time!

Oh & I love high gravity beers, i betcha all you'd have to change next time is mash temp. Let us know how it turns out!
__________________
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 07-03-2011, 01:05 PM   #9
DaleP
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Dec 2010
Webster Groves, Missouri
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Taste the lactose first, I hate the flavor. Brew another beer with the oposite goal in mind (fg really high) and blend.

 
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Old 07-03-2011, 02:07 PM   #10
THCarnes
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Aug 2010
Tallahassee
Posts: 6

Quote:
Originally Posted by DaleP View Post
Taste the lactose first, I hate the flavor. Brew another beer with the oposite goal in mind (fg really high) and blend.
So I tasted the lactose by itself and also in a shot glass with some water. I didn't taste anything at all when it was just the crystals themselves. I did notice when it was mixed with water that water felt, I really don't know how to put this, fuzzy, kind of like a glass of water that had set at the bedside all night and some of the next day.

Like I said earlier I might just go ahead and bottle it and try brewing it again changing either the yeast or the mash temp or go really crazy and change both. At the very least I have many friends in the beer club that will help me consume it and "diagnose" the problems in it.

 
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