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Old 12-01-2011, 03:09 AM   #21
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It's in secondary now. I can't justify occupying my 10gal stainless fermentor for a year. So this thing is now in its new 6gal better bottle home for the next year or so.


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Old 12-07-2011, 04:59 PM   #22
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I did a similar thing, used s-05 and it stalled out at 1.038, so I just added washed yeast from 9097, really only looking for the brett at this point. A bubble revival indicates to me that there's new activity. I plan on aging mine until about March.


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Old 01-22-2012, 04:59 AM   #23
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Okay so minor update. I did a gravity check/sample taste. The beer is sitting at 1.032. So in almost two months it dropped 8 points. I hope it doesn't go a whole lot further.
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Old 06-02-2012, 10:27 AM   #24
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Have you checked on this lately?
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Old 06-02-2012, 11:36 AM   #25
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I've tasted it but haven't checked gravity. It is a serious kick in the teeth. Very intense flavors. I was actually thinking about doing a gravity on it soon. It's been about six months since brewing. I figure I'll wait until at least 8-10 months bottle it.

Edit: Well I decided to do a gravity check. It's sitting at 1.026. Hope it doesn't go any further. Only light I can see making it through the beer is where the bulb of my hydrometer is sitting in the testing tube. This beer is black black. The bitterness is smoothing out big time. The roast is still there big time. There's a nice sweetness with a slight cherry flavor. I can't detect the brett funk like I did in my old ale, but I know it's contributing to the flavor. Ooh yeah and I can taste the alcohol. This is shaping up to be a rather impressive beer. I have a feeling this will be a repeat brew. Luckily I have the old ale blend stored at -80C where I went to school. I just hop the profs that liked me stay for a while so I can get back into the freezer.
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Old 09-02-2012, 07:54 PM   #26
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Well the beer is still sitting at 1.026 and I'm thinking about bottling it today. Now my bottling method may be interesting to try here. I have a RIS from two year ago that I never was able to carbonate. So I was thinking about taking 21 bottles of that and using it's residual extract compared to my 9097 stout to carbonate the 6 gallon batch. That'll give me 8 gallons worth of beer to bottle total as well as it being a nice blend of old (which tastes great just lacks carbonation) and the new batch. It's a bit of a crap shoot though for me to try and do this today. I don't really know the level of attenuation possible of the old ale blend with my older stout. So I am sort of guessing but I'm aiming for 2 vol as my high point and that should be safe.
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Old 09-03-2012, 09:31 PM   #27
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Decided to just bottle it with dextrose and one bottle of last year's uncarbonated batch to dissolve the dextrose. I ended up with a healthy 61 bottles and it's quite good. I couldn't be happier with the flavor as it sits now. I hope to get a little bit of brett flavor but I think the big roast and fairly high bitterness will keep the brett flavors from becoming very noticeable for a while. So using a non-linear calculation for abv I ended up at 13.6%abv. The beer attenuated almost 78% using the 9097 culture mind you I mashed at 158F and the beer was 29.5% specialty or adjunct grains.

I will be brewing a similar beer to this in October. It will be an all day brew session because I will be brewing enough to fill a 15.9gal fermentor. I still have a case worth of two year old non-carbonated stout to use as top up beer if I need as well. This years recipe will be slightly more simple with just brown malt and black malts to go along with a maris otter base. The hops will be whatever nice high alpha I have on hand. It will be similar to an amped up Courage stout recipe for the grist.
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Old 09-04-2012, 01:11 AM   #28
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Man, I'd love to taste this! Congrats on a successful brew.
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Old 09-04-2012, 01:38 AM   #29
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Here's the recipe for anyone interested. I have a decoction mash listed but I sort of followed it. Basically I mashed in at protein rest, then raised my temp to 158 via a wort only pull. I added that back to the mash to bring up my high mash temp and then I ran into the kettle and denatured there rather than doing a mash out. I just start heating the kettle once I have 2-3 gal worth of wort. Also the little bits of victory and maris otter were just to use them up because I had them there. I figured it couldn't hurt to toss them into the beer. The flavor contributions of those small amounts were minimal if at all compared to the rest of the grist.

Imperial Stout
Type: All Grain Date: 11/19/2011
Batch Size (fermenter): 6.50 gal Brewer:
Boil Size: 10.24 gal Asst Brewer:
Boil Time: 120 min Equipment: Brew Pot (10 gal) and Cooler (52 qt)
End of Boil Volume 7.28 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 6.50 gal Est Mash Efficiency 86.2 %



Ingredients
Amt Name Type # %/IBU
18 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 70.5 %
2 lbs Brown Malt (65.0 SRM) Grain 2 7.6 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 5.7 %
1 lbs 4.0 oz Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 4 4.8 %
1 lbs Victory Malt (25.0 SRM) Grain 5 3.8 %
1 lbs Wheat, Midnight (550.0 SRM) Grain 6 3.8 %
8.0 oz Black Barley (Briess) (500.0 SRM) Grain 7 1.9 %
8.0 oz Chocolate (Dingemans) (340.0 SRM) Grain 8 1.9 %
3.00 oz Calypso [12.00 %] - First Wort 90.0 min Hop 9 87.7 IBUs
2.00 oz Calypso [12.00 %] - Boil 10.0 min Hop 10 18.0 IBUs
1.2 pkg Old Ale Blend (Wyeast Labs #9097-PC) [50.00 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.117 SG Measured Original Gravity: 1.117 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 13.0 % Actual Alcohol by Vol: 12.2 %
Bitterness: 105.7 IBUs Calories: 420.1 kcal/12oz
Est Color: 49.8 SRM
Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 26 lbs 4.0 oz
Sparge Water: 4.46 gal Grain Temperature: 30.0 F
Sparge Temperature: 168.0 F Tun Temperature: 30.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 9.19 gal of water at 134.0 F 122.0 F 35 min
Saccharification Decoct 3.62 gal of mash and boil it 151.0 F 20 min
Saccharification Decoct 1.66 gal of mash and boil it 160.0 F 20 min
Mash Out Heat to 168.0 F over 10 min
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Old 09-08-2012, 12:13 PM   #30
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Sweet! I'm bottling mine sometime in Dec. That's the soonest I can get to it. I'll let you know how it goes. What do you think kept your other RIS from carbing? I had that problem with a DIPA I did earlier in the year.


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