Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > primary for high gravity
Reply
 
Thread Tools
Old 08-13-2012, 08:12 PM   #1
jwm1485
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: milwaukee, wisconsin
Posts: 82
Liked 1 Times on 1 Posts

Default primary for high gravity

I brewed a high gravity clone of double bastard (1.110) and am wondering how long to leave it in primary. I did a starter and pitched another smack pack both were American ale II.


jwm1485 is offline
 
Reply With Quote
Old 08-13-2012, 08:16 PM   #2
PoorYorick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Reno, Nevada
Posts: 52
Liked 1 Times on 1 Posts
Likes Given: 16

Default

How big was your starter and how many gallons did you end up with? I just brewed a beer close to this yesterday...


PoorYorick is offline
 
Reply With Quote
Old 08-13-2012, 09:17 PM   #3
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,365
Liked 506 Times on 468 Posts
Likes Given: 226

Default

You should leave it in the primary for as long as it takes to reach a confirmed final gravity If you plan on bulk conditioning it for longer than a month I would personally rack it over to secondary with as little head space as possible and keep it there for as long as you want.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote
Old 08-14-2012, 04:05 AM   #4
kallen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Littleton, CO
Posts: 50
Likes Given: 3

Default

I made a 4.5 gallon batch of high gravity beer (started with a 1.110, and finished with a 1.024). Love the taste of it. I ended up only bottling half of it, and putting the rest to age in a small oak barrel for a couple months.

After using 3/8 of a cup of priming sugar to bottle the first half of the batch, and conditioning at 70F for 4 weeks, my beer came out completely flat. I used WL001, which will tolerate that level of alcohol just fine according to my LHBS and WL website, confirmed by my attenuation rate.

Guess I have 14 bottles of flat high alcohol beer to drink....

When I go to bottle the remaining 10L of this beer, should I use more priming sugar? Or did I kill all remaining yeast and try those dreaded carbonating caps?
kallen is offline
 
Reply With Quote
Old 08-14-2012, 11:55 AM   #5
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,365
Liked 506 Times on 468 Posts
Likes Given: 226

Default

Quote:
Originally Posted by kallen View Post
I made a 4.5 gallon batch of high gravity beer (started with a 1.110, and finished with a 1.024). Love the taste of it. I ended up only bottling half of it, and putting the rest to age in a small oak barrel for a couple months.

After using 3/8 of a cup of priming sugar to bottle the first half of the batch, and conditioning at 70F for 4 weeks, my beer came out completely flat. I used WL001, which will tolerate that level of alcohol just fine according to my LHBS and WL website, confirmed by my attenuation rate.

Guess I have 14 bottles of flat high alcohol beer to drink....

When I go to bottle the remaining 10L of this beer, should I use more priming sugar? Or did I kill all remaining yeast and try those dreaded carbonating caps?
A general rule for priming is 1oz per gallon of beer, 3/8 cup seems a little light but give them more time, high gravity beers sometimes take longer, a lot longer to carbonate. In the future you should weigh out your sugar, not measure, there can be a big difference between the two measurements.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote
Old 01-10-2013, 06:51 AM   #6
kallen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Littleton, CO
Posts: 50
Likes Given: 3

Default

Quote:
Originally Posted by duboman View Post
A general rule for priming is 1oz per gallon of beer, 3/8 cup seems a little light but give them more time, high gravity beers sometimes take longer, a lot longer to carbonate. In the future you should weigh out your sugar, not measure, there can be a big difference between the two measurements.
All it took was time. With the high ABV, it took 8+ weeks to carbonate. My left over bottles as well as all the barrel aged 22oz bottles are kept at room temperature so that they continue to condition.


kallen is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS