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Old 02-09-2013, 07:25 AM   #1
lespaul23
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Nov 2012
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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
dfc
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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
g-star
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Feb 2010
PA
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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
JonM
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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
Gixxer
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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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Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
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Old 02-09-2013, 12:36 PM   #7
phenry
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Feb 2011
Clemson, SC
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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
JonM
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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
beergolf
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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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