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Old 12-31-2011, 07:13 PM   #1
jester5120
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Default tips and tricks for high gravity beer fermentation

I'm looking for unique advice for high gravity beers. Ive heard of lot of the tips such as massive starter and proper aeration. Ive got one giant beer under my belt but was looking for anyone's unique or interesting advice.


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Old 12-31-2011, 07:35 PM   #2
MrManifesto
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Big beers are all about pitching rate and 02 levels. It doesn't hurt to have some pure oxygen and to add a second shot of 02 after 24 hours. That and being really patient with the aging!


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Old 12-31-2011, 08:05 PM   #3
jester5120
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I'm pitching onto a yeast cake from a previous beer and adding a 2 liter starter of wlp099 later. Aeration and temperature should be taken care of
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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout
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Old 12-31-2011, 08:35 PM   #4
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How big? If it is too big, you will kill the yeast before they get started. Too much sugar can kill the yeast; for many really big beers, people feed the yeast with sugars over time.
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Old 01-01-2012, 12:42 AM   #5
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The initial beer is going to be around 1.100 and ill feed it with sugars. It's similar to Sean paxtons 120 minute ipa clone


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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout
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