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Old 01-24-2012, 07:33 AM   #1
sweetcell
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hello -

i'd like to try making a high-gravity belgian. i won't be buying an pure oxygen aeration system anytime soon, so i'll have to depend on splashing/shaking/venturi/etc - AKA 8 ppm. i will be using a high-gravity yeast (abbey II).

what's the highest OG i can safely go for? should i try keeping my OG under a certain number? i realize that pure O2 isn't a necessity to brew strong beers, but there must be some upper limit that will keep me on the safe side...

what is the highest gravity beer that you brewed successfully without using pure O2?


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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-24-2012, 07:58 AM   #2
ReDim
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I have a 1122 fermenting right now (Belgian Blondy), i used DAP nutrient and the only aerating done was by pouring the wort. I used 2 yeast packages for a 5 gallon volume. I am going to check the gravity in a day or two couse the airlock is getting slower...

If the gravity at one week not close to "good progress", I am going to add more DAP Nutrient and swirl...



 
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Old 01-24-2012, 08:46 AM   #3
sweetcell
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1.122 - whoa. that's not a big belgian, that HUGE! please report back when you do get around to checking it, i'd love to hear how you're doing. i take it you're aiming for something around 1.030? that would put you a little over 12% ABV

with a beer that big, i imagine you'll want to spend at least 2 weeks in primary if not longer (personally, i'd go 3 or more).
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-24-2012, 11:01 AM   #4
beerman0001
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My 120 started at 1.096 added 10# sugar during ferment putting the og up to about 1.172 finished at 1.016 so I am right about at 21%.
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Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
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Old 01-24-2012, 11:07 AM   #5
sweetcell
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Quote:
Originally Posted by beerman0001 View Post
My 120 started at 1.096 added 10# sugar during ferment putting the og up to about 1.172 finished at 1.016 so I am right about at 21%.
wow. did you pull that off without O2 tanks, as well??
__________________
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-24-2012, 11:19 AM   #6
beerman0001
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no o2. I did use olive oil though. http://www.homebrewtalk.com/f12/dfh-...-clone-259314/ this thread is a great read.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 01-24-2012, 11:59 AM   #7
BradleyBrew
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I would make a huge starter, use a lot of nutrient, and try to pitch the starter at high krausen to give your yeast a bigger advantage.

 
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Old 01-24-2012, 12:07 PM   #8
Clann
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1.090 barley wine. poured back and forth couple of times and added 2 packs of us-05. down to 1.015.
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Old 01-24-2012, 12:16 PM   #9
tinman1
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Dec 2011
Galveston, Indiana
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Bottled last month a wheatwine w/ SG 1.148. No O2 used, just healthy starter and low ferm temps. Bottomed out at 1.024- 16.2%. on all my barleywines, big healthy starters and low and slow fermentations is the key...

 
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Old 01-24-2012, 12:22 PM   #10
Kokopuff829
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I'm getting my ingredients today for a Imperial Porter. OG: 1.132 14.7% ABV My biggest beer yet! Going to be named "Queen Bee" because of the 4lbs of honey. I though it was a fitting name Goodluck.



 
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