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View Poll Results: How high have you gone?
1.050 OG or below (I am weak!) 2 1.67%
1.051-1.070 OG (nothing special) 32 26.67%
1.071-1.090 OG (I've dabbled in the dark arts) 36 30.00%
1.091-1.110 OG (serious business) 31 25.83%
1.111 OG or above (I'm insane) 19 15.83%
Voters: 120. You may not vote on this poll

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Old 08-11-2008, 03:05 PM   #21
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Quote:
Originally Posted by BarleyWater View Post
One of my very first beers came in at 1.106, but never finished or carbed. Since then my biggest has only been 1.075, although I do have a RIS in the works at 1.090
HEE HEE

No yeast I know of (aside from wine or champagne, which will never touch my beer) will have anything left after fermenting a beer that big.

I bottle carbed my biggest one, but I did a bastardized krausening get it to.

I put new yeast into the priming water/sugar and waited untill it got fairly foamy before racking and bottling.

It still crapped out before carbing very much, but it was perfect for an imperial stout.


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Old 08-11-2008, 03:17 PM   #22
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My German/American Imperial Stout clocked in at 1.085. Someday, I'll do a Barley Wine.


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Old 08-11-2008, 03:32 PM   #23
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Two months ago I did the barleywine partigyle and it was 1.113 down to 1.023 which is just under 13%abv. It's got the alcohol burn of whiskey right now.
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Old 08-11-2008, 03:35 PM   #24
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My first few n00b batches were just light DME up to 1.1 (along with hops, yeast and water). I figured it was a nice round number and I like heavier beers so what the heck.

This was before I captured my local hungry hungry hippo wild yeast strain, owned a hydrometer, or knew the difference yeast nutrient makes. No wonder they were syrupy!
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Old 08-11-2008, 03:44 PM   #25
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Quote:
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Kyle, did you guys drink a meph at the NHC?
Yooper brought one and it did get comsumed, but I let everyone else partake, as you had already sent be a bottle a while ago.
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Old 08-11-2008, 05:02 PM   #26
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I did a American Strong Ale and ended up with 1.094, it seems to stall at 1.030. After a week I roused the yeast cake and got a couple of more points down. I love big beers, but fermenting them is a challenge! Even with starters and the proper yeast cells and controlled temps, getting beers down below 1.020 is tough.

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Old 08-11-2008, 05:23 PM   #27
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Beer? I did a 1.080 saison. for mead I did one that was around 1.200, which is still fermenting away, it's down at 1.021 right now
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Old 08-11-2008, 05:53 PM   #28
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OK y'all, my biggest so far is 1.060 and that was an accident.

Do any of you guys do continuous O2 at the start? I've heard a dose of O2 every 12-24 hours for the first 3-4 days helps for really big beers. As does pitching a, oh, 4 or 5 gallon starter.
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Old 08-11-2008, 06:16 PM   #29
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1.088 (080808 RIS) is my highest to date, with a 1.070-1.075 (we were dabbling with a refractrometer, and skipped the hydro so I don't have an exact number) stout coming in 2nd place. But both of those will be SMASHED next month when I brew up the 09-09-09. Big beer city! Woot!

What's weird is that I've only brewed one (maybe two) batch BELOW 1.050, out of 21 batches thus far. So they've all been 1.050-1.070 except for 2 in either direction!
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Old 08-11-2008, 09:02 PM   #30
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1.125 Technically a hop wine. Champagne yeast and an eight month ferment.
1.091 for a barleywine. Pitched on the cake from a Brown.


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