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Old 05-08-2012, 02:15 PM   #11
unionrdr
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Autolysis is quite rare on the home brewing scale. Not to mention better quality yeasts nowadays as compared to 20 years ago or so,when these things were thought to be true. Many at the time thought that the yeast were settling out because they were dying or near death for lack of food (sugar). We now know this isn't so. It's not uncommon,even with big beers,to leave it in primary for a couple months with no ill effects.
Save for maybe having to add yeast with the priming solution after most of the cells do settle out eventually. But I've gone 5-6 weeks in primary & still had the bottles carb up. No off flavors either.
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Old 05-09-2012, 07:19 PM   #12
SamBrewer
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Another thing that you may want to consider for big beers is to inoculate more yeast ( usually a different one you have used to ferment the wort) before bottling. I have some bottle left of a Belgian strong Ale brewed 4 years ago, flavor is still improving. I can also suggest you to undercarbonate big beers for at least a couple of reasons: first because they taste great with low level of carbonation, second because It happens that after a couple of years the beer tend to increase its carbonation level ( to be honest I've no idea if it is because of few level of infection or it is something related with yeast)

 
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Old 05-09-2012, 08:04 PM   #13
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i, on the other hand, prefer highly carbonated big beers. duvel & my fav tripels are all 3+ volumes. for me, it further adds to the intensity of the beer - more aroma & more tingling in the mouth.
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 05-10-2012, 07:37 PM   #14
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Quote:
Originally Posted by sweetcell View Post
i, on the other hand, prefer highly carbonated big beers. duvel & my fav tripels are all 3+ volumes. for me, it further adds to the intensity of the beer - more aroma & more tingling in the mouth.
yeah you're right! beers like belgian triple require high level of carbionation, I was thinking about big english barley wine or something like this when I've wrote the message

 
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Old 10-07-2012, 06:28 PM   #15
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I know this thread is a few months old so I hope this is an appropriate place to ask my question. I brewed my biggest AG to date - a weizenbock with an OG of 85. I understand the rule of thumb that a bigger beer requires more time to age, but I also know that wheat based beers should be consumed relatively fresh. Does the drink wheat beers early rule only apply to styles like a hefe or a dunkle? What would you recommend I do with my weizenbock? It's been in the primary for 2 weeks so far. I took a gravity reading last weekend and I was at 27 and my target is around 21. Any suggestions would be appreciated.

 
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Old 10-07-2012, 06:37 PM   #16
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I'd give it another week to get down closer to 1.021.
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Old 10-07-2012, 06:47 PM   #17
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Thanks union. If I'm at my target should I then keg it and start to carb? I probably wasn't very clear in my original post. Basically I brewed this beer for Halloween and I want to know if it'll be ready by then. Thanks

 
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Old 10-07-2012, 07:31 PM   #18
unionrdr
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Try to give it 3-7 days to clean up after itself & settle out clear or slightly misty,depending on the yeast & malts used. Then keg it & crank it. then by all hallow's eve,you can crunk it...
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Old 10-08-2012, 01:15 AM   #19
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Quote:
Originally Posted by firenemus View Post
I know this thread is a few months old so I hope this is an appropriate place to ask my question. I brewed my biggest AG to date - a weizenbock with an OG of 85. I understand the rule of thumb that a bigger beer requires more time to age, but I also know that wheat based beers should be consumed relatively fresh. Does the drink wheat beers early rule only apply to styles like a hefe or a dunkle? What would you recommend I do with my weizenbock? It's been in the primary for 2 weeks so far. I took a gravity reading last weekend and I was at 27 and my target is around 21. Any suggestions would be appreciated.
this should age out quite nicely. no need to rush it. for a beer that big i'd give it 3 weeks in primary minimum, 4+ would be OK to. if you can, warm the beer up about 5 degrees F if you can. that should help with attenuation.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 02-21-2014, 02:22 PM   #20
rafaelpinto
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I have just brewed and Imperial Oatmeal Porter based on a Breakfast Stout clone.

64% - Pale Ale
15% - Flaked Oats
7% - Crystal 120
3% - Oat Malt
3% - Chocolate Malt
3% - Carafa I
2.5% - Aromatic Malt
1.5% - Black Patent Malt

(coccoa nibs and powder added at flameout. I will also add cold brewed coffee, vanilla, cinnamon and coccoa nibs when aging)

OG: 1083 (I guess I can expect an ABV around 8?)
Yeast: US-05

_____________________________________________

I am pretty much lost about fermentation and aging schedules. I had never brewed such a big beer. What do you guys suggest?

(After a day the beer isnt as brown anymore there is lots of brown thin on the bottle of the sample I got for taking gravity readings. Whys that?)

Thanks already

 
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