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Old 09-01-2011, 04:48 AM   #21
scottland
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diverpat: Looks awesome so far. You've definitely done all the leg-work in terms of making your yeast happy. Just avoid any big swings in temperature, and I think you'll have zero problem getting this to attenuate.

 
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Old 09-01-2011, 10:46 PM   #22
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It's maintaining 65-66 degrees. I added the WPL099 this morning, I still have 2 more sugar additions to go. The air lock is slowing (a bubble/2 seconds) and the SG is down to 1.037, I'd like it to be lower at this stage but it doesn't have too much farther to go, I'm just being paranoid. I'm shooting for a FG around 1.022.

 
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Old 09-02-2011, 12:17 AM   #23
Wernerherzog
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I would be more interested to hear what people have to say about getting good utilization when mashing so much grain than about fermentation. That's been my problem consistently on big beers.

 
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Old 09-02-2011, 12:26 AM   #24
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Quote:
Originally Posted by Wernerherzog View Post
I would be more interested to hear what people have to say about getting good utilization when mashing so much grain than about fermentation. That's been my problem consistently on big beers.
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Old 09-08-2011, 03:47 AM   #25
scottland
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How's this batch going?

 
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Old 09-08-2011, 04:06 PM   #26
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It's going well. On Monday the SG was down to 1.025 making it right at 17.0%. I stopped adding sugar as I didn't want to keep pulling down the FG. The krausen has lowered, the SG is leveling and the bubbling is down to a minimum so I think fermentation is about done. I'll test the SG again tonight to find out.

Here is a graph the science nerd in me is keeping to follow the progress. The first two large spike are wort additions, the last three smaller are caramel and sugar additions. I added the WLP099 on day 3 with the first sugar addition. My first taste of it is hot alcohol and sweet which will hopefully blend together into something nice. I'll move it over into an aging carboy in 2 weeks.


 
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Old 09-08-2011, 04:21 PM   #27
scottland
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Pretty rockin results! That should be a tasty brew once it has a little age on it. Congrats!

 
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Old 09-08-2011, 04:33 PM   #28
thegerm
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I was just listening to an old brew strong on high gravity (part 2 of the 4 part high gravity series) brewing this morning, and something palmer talked about was that barley starches aren't fully dissolved under 150F. So for that reason he said that you should consider doing a step mash at 145 and 155 for an all malt high gravity batch. He admitted that it's really only practical to do that, however, if you've got a direct fired mash tun.

just something to think about because I'd never heard that factoid about starch solubility sub 150.

 
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Old 09-08-2011, 04:44 PM   #29
dragonbreath11
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To each his own but I don't know how anybody can drink a 1.150 beer..

 
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Old 09-08-2011, 04:59 PM   #30
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Quote:
Originally Posted by dragonbreath11 View Post
To each his own but I don't know how anybody can drink a 1.150 beer..
You sip it. After about a year or two or three of aging.

 
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