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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wee Heavy - First Batch - Newbie Brewer
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Old 10-04-2012, 07:20 PM   #1
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Default Wee Heavy - First Batch - Newbie Brewer

Hello Folks!

Sunday I brewed my first Batch, an all-grain Wee heavy.

I started looking into the subject since the beginning of the year and decided that Wee heavy would be a good Challenge.

Grain Bill:

6.6lb Munich malt type 2
6.6lb Pale Ale
2.2lb Crystal malt
2.2lb Vienna Malt
1lb Biscuit Malt
0.2lb special B Malt

for a 5.3gallon Batch.

Efficiency wasn't so great, got stuck at 1080 (estimated was 1112) and bumped it to 1102 with 1lb molasses.

pitched the whole thing at 77F with 2 packets of nottinhgam ale dry yeast.


it is now sitting in a 10gal bucket with a near the bottom and an airlock bubbling every 2min or so.

One caveat though: I'm in Brasil, in a place where temperature ranges from 65F(at night) and 95F. I placed my bucket in a cellar where average temp is around 77F.

And i have no control over temperature.


Isee people here saying I should not rack to secondary, taking 4 weeks in primary and such... but at my temperature range, won't there be autolysis?

Hope you can help me!


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Old 10-04-2012, 08:51 PM   #2
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At that temp I would be worried about band aid flavors. Look into a "swamp cooler" as soon as you can.


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Old 10-08-2012, 06:26 PM   #3
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ALL MUST SALUTE THE NOOB. =(


I didnt cool the wort before reading the refractometer after boiling. My friend just told me his refractometer does not compensate for temperature. Assuming it was at 70C when I measured it (blowed it like hot food so it wouldnt break the thing), I did the math here.

it measured 28Brix at the time. Compensating temperature to 20C, it goes almost 34Brix, which translates to 1.135 SG

Today I measured my fermenting wort: 1.060


Now what? I'm thinking of pitching some WLP099 or WLP028 (bought both) to make it less sweet. It tastes good, but i think it tastes more like a barley wine at this stage.
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Old 10-08-2012, 08:31 PM   #4
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It's only been 10 days since pitching? Let it ride.
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Old 10-08-2012, 10:11 PM   #5
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Really? How many abv does Nottingham endure? It must be around 10% right now
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Old 10-08-2012, 11:50 PM   #6
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You might want to add a couple gallons of water to the beer, then re-pitching some yeast, since you over-shot the OG by a ton.
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Old 10-09-2012, 12:16 AM   #7
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Quote:
Originally Posted by FarmerTed View Post
You might want to add a couple gallons of water to the beer, then re-pitching some yeast, since you over-shot the OG by a ton.
sad but true... though it can be the beginning of a new scottish ale: WAY heavy.
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Old 10-10-2012, 07:14 PM   #8
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third day in a row reading 1.060 @ 21C

I think Notty is gone X_X
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Old 10-10-2012, 07:23 PM   #9
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If you put just a drop on your refractometer, it should have cooled down to ambient temperature by the time you made the measurement. A drop of wort has a small thermal mass.

Quote:
Originally Posted by bohrier View Post
I didnt cool the wort before reading the refractometer after boiling. My friend just told me his refractometer does not compensate for temperature. Assuming it was at 70C when I measured it (blowed it like hot food so it wouldnt break the thing), I did the math here.

it measured 28Brix at the time. Compensating temperature to 20C, it goes almost 34Brix, which translates to 1.135 SG
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Old 10-10-2012, 07:37 PM   #10
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You need to wait for your beer to finish fermenting before you transfer to secondary. Secondary vessels are for clearing/fining - you don't really want fermentation to continue at this point. Autolysis is pretty rare - I highly doubt you'll experience it.


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