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Old 02-09-2013, 07:25 AM   #1
lespaul23
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Bottle conditioning is a lot different then keg/co2 conditioning. Just wondering what your highest is. If its over 1.100 post your recipe

This post is for ppl who like big beers and who bottle.

Mine... havent tried a big big one yet but 1.096 9.2abv.

Keep um comin......


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Old 02-09-2013, 10:01 AM   #2
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I don't remember SG, but I have an imperial stout in bombers at 9.9% at the moment. That's my biggest so far.


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Old 02-09-2013, 12:22 PM   #3
Gixxer
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I am aging a barleywine that finished way too dry, ABV is 12%. OG was 1.096, finished at 1.000... 80% maris otter, 10% flaked wheat, 8% C10, 2% C80, 8% munich. Sat on oak chips for 45 days. 50 IBU centennial @60, 5 IBU Willamette @15.

Its been in bottles for two months now, tastes like straight up scotch, rocket fuel. Expected that, so I figure I wont try another bottle till at least December.
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Old 02-09-2013, 12:28 PM   #4
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Quote:
Originally Posted by Gixxer
I am aging a barleywine that finished way too dry, ABV is 12%. OG was 1.096, finished at 1.000... 80% maris otter, 10% flaked wheat, 8% C10, 2% C80, 8% munich. Sat on oak chips for 45 days. 50 IBU centennial @60, 5 IBU Willamette @15.

Its been in bottles for two months now, tastes like straight up scotch, rocket fuel. Expected that, so I figure I wont try another bottle till at least December.
That type of attenuation seems impossible without some type of infection, especially with 10% unfermentable crystal in the recipe

 
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Old 02-09-2013, 12:30 PM   #5
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I did a wee heavy out if the recipe database here called something like 1413. It is awesome and the ABV came in at exactly 10%. It's been aging for about 17 months and it is pretty freakin' spectacular.
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Old 02-09-2013, 12:33 PM   #6
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Quote:
Originally Posted by g-star View Post
That type of attenuation seems impossible without some type of infection, especially with 10% unfermentable crystal in the recipe
I agree. I had a second set of eyes looking at the hydro cause I did not believe it either, and I have checked my hydro in water for calibration. Maybe the alcohol taste was so strong it could have covered up any off flavors if it were infected... Who knows.
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On Deck The Kaiser, Blue Moon, oatmeal porter

 
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Old 02-09-2013, 12:36 PM   #7
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RIS that started at 1.110, finished at 1.025 and 11.0% ABV. Added a fresh pack of S-05 at bottling and every bottle carbed up just fine.

 
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Old 02-09-2013, 02:26 PM   #8
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We'll see. I have an English-style barleywine sitting in the secondary right now. It was 1.110 or so. It's stuck at 1.040 right now because of that darn finicky 1968 yeast. I put 3.5 gals of the BW on the cake from a 5 gal batch of a 1.045 bitter and it still crapped out. Anyway, I'll brew a Centennial Blonde or a Cream of three Crops with US-05 and put the BW in THAT cake to finish 'er up.

Should be a boozy one, but ill wait a year for it to be ready. Sample tasted great so I'm excited for this one.
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Old 02-09-2013, 02:28 PM   #9
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Quote:
Originally Posted by JonM
I did a wee heavy out if the recipe database here called something like 1413. It is awesome and the ABV came in at exactly 10%. It's been aging for about 17 months and it is pretty freakin' spectacular.
Oh, this one took about a year to really carb up. It was a little fizzy starting at about 6 months, but at about 1 year, it was perfect with a big rocky head that lasts and lasts.
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Old 02-09-2013, 02:31 PM   #10
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I have a BDSA that is at 11%. I just bottled it so I will taste it in several months. But the sample at bottling was delish.

I brew a lot of Belgians so I have many in the 9-10% range at various stages of aging.



 
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