tips and tricks for high gravity beer fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > tips and tricks for high gravity beer fermentation

Reply
 
Thread Tools
Old 12-31-2011, 08:13 PM   #1
jester5120
 
jester5120's Avatar
Recipes 
 
Apr 2011
DuBois, PA
Posts: 749
Liked 22 Times on 21 Posts



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.
__________________
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

 
Reply With Quote
Old 12-31-2011, 08:35 PM   #2
MrManifesto
Recipes 
 
Apr 2011
Brooklyn, NY
Posts: 433
Liked 10 Times on 10 Posts


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!

 
Reply With Quote
Old 12-31-2011, 09:05 PM   #3
jester5120
 
jester5120's Avatar
Recipes 
 
Apr 2011
DuBois, PA
Posts: 749
Liked 22 Times on 21 Posts


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
__________________
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

 
Reply With Quote
Old 12-31-2011, 09:35 PM   #4
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,592
Liked 624 Times on 546 Posts


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.

 
Reply With Quote
Old 01-01-2012, 01:42 AM   #5
jester5120
 
jester5120's Avatar
Recipes 
 
Apr 2011
DuBois, PA
Posts: 749
Liked 22 Times on 21 Posts


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
__________________
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

 
Reply With Quote
Reply
Thread Tools



Forum Jump