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Old 08-03-2011, 01:28 PM   #21
Zorin
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Nickle/Dime baggies FTW!!!, When you get finished would it be possible to buy a sample for tasting purposes.


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Old 08-03-2011, 02:50 PM   #22
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When you get finished would it be possible to buy a sample for tasting purposes.
If I can actually find one. When it was in stock a couple months ago, it sold out in like 2-3 hours across town. It was crazy.


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Old 08-03-2011, 06:24 PM   #23
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Added another bag of sugar, stirred up the primary really well (the WLP007 is forming a thick cake at the bottom) and took a gravity reading. I also bumped the temp up to 66*

Currently at 1.025, and with the latest sugar addition, that brings the current OG to 1.111. 11.5% ABV at the moment, only 6.5% to go! The good news is my gravity is currently where I want it to finish, so if I can just keep it around 1.025, i'll know when to stop adding sugar. Each sugar baggie adds 2.85 gravity points, so it's not a big deal if I add one too many.

Here's a pic of the fermenter; with all the krausen and hops stuck everywhere it looks like something out of the movie Alien.
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Old 08-03-2011, 08:53 PM   #24
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Suh-WEEEEEEEET!

That is one hot mess you have there. Looks like that one black lagoon that creatures are supposed to come from.
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Old 08-04-2011, 03:28 AM   #25
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Down to 1.020 tonight. I added a double dose of sugar since the yeasties were definitely hungry. Also threw 2tsp of yeast energizer. New OG: 1.118, FG: 1.026, current ABV: 12.1%
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Old 08-04-2011, 01:11 PM   #26
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so if I can just keep it around 1.025, i'll know when to stop adding sugar. Each sugar baggie adds 2.85 gravity points, so it's not a big deal if I add one too many.
Just as a heads up, continuing to add sugar typically dries beers out, dropping your FG as well as bumping up your OG. I did a World Wide Stout style Imperial back in Feb, and after adding sugar every day for about 10 days after primary fermentation, I wound up down at 1.010 FG. Very dry for a beer that big, still coming into its own in the bottles. Should be great around Xmas.
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Old 08-04-2011, 02:11 PM   #27
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Just as a heads up, continuing to add sugar typically dries beers out, dropping your FG as well as bumping up your OG. I did a World Wide Stout style Imperial back in Feb, and after adding sugar every day for about 10 days after primary fermentation, I wound up down at 1.010 FG. Very dry for a beer that big, still coming into its own in the bottles. Should be great around Xmas.
That's very, very true, but most people that brew this have a problem getting their yeast to attenuate that much. From 1.170 to 1.010 is like 94% attenuation, I don't think i'll quite get that high =). If it does stay dry, i'll just keep feeding it sugar until the yeast crap out, then add a little more sugar to back sweeten.

Did you use any champagne yeast in your WWS clone?
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Old 08-04-2011, 03:00 PM   #28
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I actually used a WLP013 London Ale Yeast/WLP099 High Gravity Combo with a huge starter initially, then re-pitched another smaller starter of WLP099 with the first sugar additions, then used champagne yeast to bottle, since the yeast was beat up pretty badly and had bulk aged for 3 months. Popped a bottle (just for testing, of course) about a month later that had carbed up pretty well, but the beer was still very young tasting.
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Old 08-04-2011, 03:06 PM   #29
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What was your OG, and how much dextrose did you add(i'm curious)?
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Old 08-04-2011, 04:13 PM   #30
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This would require going back to the notes, but I'm pretty sure the O.G. (before additions) was 1.102. The sugars I added were actually on a schedule of brown sugar, molasses sugar, and dextrose, totaling I think about 20 oz.. After accounting for the additional O.G. points that gave me an ABV of 14.5%, which is around where I wanted it, shy of the 18% that the actual WWS is.


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