Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > True bourbon barrel aged imperial stout
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Old 03-27-2012, 07:51 PM   #11
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Thanks for the detailed response. After further research I have made a few changes and I brewed this batch over the weekend. When I do barrel age I plan on testing every week. Probably plan on 2-5 weeks aging but it's all up to the taste. I go 3 vials of 007 and did a 2liter starter with it, pitched the entire 2 liters at high krausen. I will watch this brew and only pitch the WLP099 if I don't get the FG down to the level I want...which is 1.028 or lower. Added 12oz of molasses to the bill.

My OG was 1.129. I plan on giving updates when done.


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Old 04-03-2012, 11:27 PM   #12
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Just took a reading. Surprised to see it at 1.036 already. I think i might get this below 1.028 without even pitching the 099. This attenuation seems aggressive? Over 90 points in 10 days. My airlock is still has a bubble about every 45 seconds. Here is my question if it finishes out with the 007 at 1.28 or lower should I just leave it at that or still pitch the 099 and see I I can get a few more points out of it?


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Old 04-04-2012, 03:54 AM   #13
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I'd try it out and see what you think flavor and texture-wise before repitching if you're getting close to where you want it. I've seen some high gravity brews get pretty low off of the initial pitch, and ultimately, if it tastes good, why mess around with it? Any new variable can potentially bring unwelcome change after all. Remember though, a brew that big is going to have some serious rawness in texture and flavor young out of the fermenter. I have a 1.130 'old ale' with Edinburgh Ale yeast that's along a similar progression and fingers crossed I won't be pitching high gravity yeast either!
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Old 04-04-2012, 04:09 AM   #14
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6 months is too long in a 5 gallon barrel. The beer will be exposed to more oxygen b/c increased surface area touching the barrel with small barrels.

I suggest 2 weeks to 1 month in barrel ( or shorter to taste if you get the bourbon and oak you want sooner) and the remainder of the aging in a 5gal carboy

Keep us posted and PM me if you would like more details. iPhone typing is a pain!
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Old 04-04-2012, 04:44 AM   #15
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Yep, as I mentioned above I rethought the aging time and said 2-5 weeks tasting every week. We will see how far the 007 goes.
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Old 04-05-2012, 03:04 PM   #16
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Quote:
Originally Posted by strongarm View Post
Yep, as I mentioned above I rethought the aging time and said 2-5 weeks tasting every week. We will see how far the 007 goes.
missed that, sorry!
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Old 04-05-2012, 10:11 PM   #17
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So I took another reading still 1.036 after 2 days. I think the 007 is done. I have a vial of 099 super high gravity yeast. I am leaving for 10 days tomorrow morning. Question: should I leave it be while im gone or do a yeast starter now with the 099 and pitch in the morning? While it taste good it is a little on the sweet side. Other option is to wait till I get home then pitch the 099 if it hasn't moved.
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Old 04-05-2012, 10:44 PM   #18
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What temp are you fermenting at? Sometimes a rousing of the yeast and a bump towards the upper end of the fermentation temp will get some more points off. Otherwise, give it the extra time and pitch when you get back. A little extra time won't hurt.
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Old 04-05-2012, 11:14 PM   #19
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You are already at 72% attenuation. As stated previously, using that much extract will limit what you can get for attenuation. I haven't used the high gravity yeast, so don't know if it will get it much lower or not.
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Old 04-05-2012, 11:41 PM   #20
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Temp is 68 and should stay there.


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