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Old 11-13-2012, 05:14 PM   #11
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts

Yeah, the last big stout I did was nice after a month in the bottle, VERY nice after 12!!!

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Old 11-13-2012, 05:24 PM   #12
TheZymurgist's Avatar
Oct 2010
Posts: 1,356
Liked 243 Times on 179 Posts

Originally Posted by sendkyleanemail View Post
I'd say do a LONG primary. Like 4-6 weeks, so the yeast have plenty of time to clean up. Then a 2-4 week secondary.
Too late. It's already been transferred to secondary, for some reason.

OP, I'd be surprised if you get any more noticeable drop in gravity now that you've transferred it, and I'm not sure where you got the idea that it would drop again once you bottle.

Also, I think you could be at risk of bottle bombs if you do bottle this, unless you let it sit for an extended period of time and let the yeast go dormant and drop out of suspension.

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Old 01-25-2013, 04:51 PM   #13
Jul 2010
Pflugerville, Texas
Posts: 346
Liked 13 Times on 13 Posts

Originally Posted by Thundercougarfalconbird View Post
Honestly, a big beer like this will be in its prime six months to a year after it's brewed. Check hydrometer readings, my beersmith is putting the FG at 1.024. With high gravity patience is key to the best results.
Here is the recipe I have from BYO. It's AG, but it's surely not a hard conversion.

65% eff
5.5 gal batch

17lbs 8oz US 2 row
1lb 2oz Crystal 120
13oz Black Patent
13oz Chocolate malt
11oz Roasted Barley
9oz Flaked Rye
9oz Flaked Wheat

1.4oz Chinook @ 60
.5oz Chinook @ 30
.5oz Centennial @ 15
.5oz Centennial @ 5

Ferment w US05 @ 67. Use a BIG starter. The rye is GREAT in a big stout like this, honestly its the reason I love yeti so much.
Mash temp? Prolly 156F?

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