High Gravity Secondary? at 70' or 50'? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > High Gravity Secondary? at 70' or 50'?

Reply
 
Thread Tools
Old 02-14-2008, 12:07 AM   #1
5 Is Not Enough
Recipes 
 
Oct 2007
Erie, PA
Posts: 463
Liked 3 Times on 2 Posts



I've brewed a high gravity ale w/ WLP099 (super high gravity wyeast). I fermented it upstairs at 72', but I think I may let it clear in a secondary for a while.

I'm wondering, should I bother?
At what point do you say, yes this beer should age for a while before bottling?
At what point do you say, it will be aging long enough that I should use a secondary?
and
If so, upstairs at ~72'f or downstairs at ~52'f?

Edit: to clarify, it fermented from 1.110 down to 1.013. It's been about 3 weeks now.

 
Reply With Quote
Old 02-14-2008, 12:14 AM   #2
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,893
Liked 30 Times on 24 Posts


Wow that really fermented down!

If it were me I'd age that for 3-4 months in secondary (watch your airlock level!), add a couple grams of rehydrated dry yeast to the bottling bucket along with my priming sugar and then do another 6-8 months in the bottle.

As for your question, I generally make session beers but I age anything over 6% for at least a month in secondary before hitting the bottles. I don't know if it actually makes a difference but I have it stuck in my head that bulk conditioning is more beneficial than just bottle conditioning on it's down.
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

 
Reply With Quote
Old 02-14-2008, 12:33 AM   #3
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


Cooler would be better. You didn't need to use the super high gravity yeast on that beer. The regular CA yeast would have worked fine.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Old 02-14-2008, 12:36 AM   #5
5 Is Not Enough
Recipes 
 
Oct 2007
Erie, PA
Posts: 463
Liked 3 Times on 2 Posts


Quote:
Originally Posted by bradsul
Wow that really fermented down!
Yeah no kidding! That WLP099 is some serious yeast!

Thanks. I figured it would be a good idea to let it age in the carboy. I think I'll definitely do that. I haven't verified that it's done fermenting, but I'll check after a couple days before I do rack off.

Is the 3-4 month an widely accepted time frame for bulk aging of a HG Ale like this?

 
Reply With Quote
Old 02-14-2008, 12:37 AM   #6
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


I doubt it's going to get any lower unless the fermentables were a lot of sugar.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Old 02-14-2008, 12:37 AM   #7
5 Is Not Enough
Recipes 
 
Oct 2007
Erie, PA
Posts: 463
Liked 3 Times on 2 Posts


Quote:
Originally Posted by Brewsmith
Cooler would be better. You didn't need to use the super high gravity yeast on that beer. The regular CA yeast would have worked fine.
Really? Maybe I should dump some more concentrated wort in? Its supposed to do up to like 15%ABV... Is it too late?

 
Reply With Quote
Old 02-14-2008, 12:44 AM   #8
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


No, I'd leave it alone now. You are going to throw off the bitterness, and possibly cause the yeast to stall out on a late addition now. I wasn't trying to say that the yeast was a bad choice, just that it wasn't necessary. CA Ale yeast will get in that neighborhood easily if it's fresh and healthy. See here:
http://www.homebrewtalk.com/showthread.php?t=54773
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Old 02-14-2008, 01:29 AM   #9
5 Is Not Enough
Recipes 
 
Oct 2007
Erie, PA
Posts: 463
Liked 3 Times on 2 Posts


So, is there anything wrong with taking it down to 50 something degrees?

 
Reply With Quote
Old 02-14-2008, 01:59 AM   #10
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


No, as long as it's done fermenting.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
High Gravity Brewing - Secondary Fermenter jbambuti General Techniques 11 04-24-2010 02:06 PM
High O.G., one week later still high gravity beerchef Beginners Beer Brewing Forum 4 12-02-2008 08:02 PM
High gravity after transfer to secondary amsmith592 Beginners Beer Brewing Forum 3 10-08-2008 02:30 AM
First time brewing a high-gravity beer...secondary fermentation ? kjung Beginners Beer Brewing Forum 4 05-21-2008 09:13 PM
High Gravity - High Attenuation shaggynuts24 Beginners Beer Brewing Forum 11 12-11-2007 05:37 PM


Forum Jump