DFH 120 minute clone - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > DFH 120 minute clone

Reply
 
Thread Tools
Old 08-03-2011, 01:28 PM   #21
Zorin
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2011
Fort Walton Beach, Florida
Posts: 129
Liked 12 Times on 5 Posts


Nickle/Dime baggies FTW!!!, When you get finished would it be possible to buy a sample for tasting purposes.

 
Reply With Quote
Old 08-03-2011, 02:50 PM   #22
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


Quote:
Originally Posted by Zorin View Post
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.

 
Reply With Quote
Old 08-03-2011, 06:24 PM   #23
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


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.
Click image for larger version

Name:	DSC_3485.jpg
Views:	4273
Size:	59.8 KB
ID:	31141  

 
Reply With Quote
Old 08-03-2011, 08:53 PM   #24
Reno_eNVy
 
Reno_eNVy's Avatar
Recipes 
 
Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Suh-WEEEEEEEET!

That is one hot mess you have there. Looks like that one black lagoon that creatures are supposed to come from.
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
Reply With Quote
Old 08-04-2011, 03:28 AM   #25
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


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%

 
Reply With Quote
Old 08-04-2011, 01:11 PM   #26
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


Quote:
Originally Posted by scottland View Post
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.

 
Reply With Quote
Old 08-04-2011, 02:11 PM   #27
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


Quote:
Originally Posted by bmick View Post
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?

 
Reply With Quote
Old 08-04-2011, 03:00 PM   #28
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


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.

 
Reply With Quote
Old 08-04-2011, 03:06 PM   #29
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 155 Times on 113 Posts


What was your OG, and how much dextrose did you add(i'm curious)?

 
Reply With Quote
Old 08-04-2011, 04:13 PM   #30
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


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.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
DogFish Head 90 minute IPA Clone BootYtRappeR Recipes/Ingredients 4 08-03-2014 11:01 PM
DFH 120 minute clone? jmulligan Recipes/Ingredients 12 02-22-2012 10:08 PM
AHS Dogfish Head 60 Minute Clone? jrss13 Recipes/Ingredients 3 08-09-2010 11:24 PM
90 Minute DogFish Clone Col224 Recipes/Ingredients 2 04-15-2009 03:52 AM
90-Minute IPA Clone DeRoux's Broux Recipes/Ingredients 2 06-28-2005 01:22 PM


Forum Jump