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Old 12-03-2008, 10:30 PM   #11
KingBrianI
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Are you sure the smokiness is coming from rauchmalt and not the whiskey barrels? I've never tried the real thing but it seems that the barrels would definitely add some smoke.


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Old 12-03-2008, 11:27 PM   #12
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It's certainly added by both. I agree with what the_bird said, at the low level we're using teh rausch, why bother. I'll proably boost that and the crystal up to 5# each.


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Old 12-03-2008, 11:31 PM   #13
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Jesus! I could dig up about a thousand threads of people *****footing around about this clone but I've never heard of anyone with the juevos to actually go the distance. This is a homebrew I would actually, dare I say (no whammy, no whammy, no moderate), pay for a bottle of... Seriously though, YOU HAVE TO KEEP US INFORMED ABOUT THIS ONE. Full pics of the whole process. I don't know anyone on this forum with any experience with beers this big. This would definitely be a great addition to the forum and brewing in general. Good Luck!

I'm subscribing and watching closely!
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Old 12-04-2008, 12:16 AM   #14
Saccharomyces
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Yep yep sounds quite epic. I can't imagine brewing more than a few gallons of the stuff.
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Old 12-04-2008, 01:26 AM   #15
Anthony_Lopez
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Hey Paul- When are you planning on brewing this? I'd definitely be interested to help you out even if you guys just wanted a "go-fer" around... I'd even be the photographer for something this "epic" I've been meaning to meet up with you over the last year...

Shoot me a PM!

PS- subscribed!
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Old 12-04-2008, 02:08 AM   #16
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Hell, I might drive down to see this! The_Wife's been wanting a trip to Boston...
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Old 12-04-2008, 02:24 AM   #17
Calico Jack
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Quote:
Originally Posted by Saccharomyces View Post
The usual recommendation I have seen for WLP099 is to start with a moderate strength wort (30*P or so) and step up the gravity to your target over the course of 3-4 steps, re-oxygenating with each step so the yeast will grow bud and adapt to the fresh sugars. This yeast is really good at tolerating alcohol, but no yeast is good at growing in a 50*P wort which is essentially syrup.


X2 (as in vials also!)
definitely step up the starter BIG TIME.

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Old 12-04-2008, 02:46 AM   #18
KingBrianI
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Quote:
Originally Posted by paulthenurse View Post
It's certainly added by both. I agree with what the_bird said, at the low level we're using teh rausch, why bother. I'll proably boost that and the crystal up to 5# each.
whoa now! 5 lbs of crystal will be way too much. with as high a starting gravity as you'll have, it will never dry out to anything less than disgustingly sweet. Hell, without the crystal you'll be hard pressed to get below 1.050 I would imagine. I'd limit the crystal by weight, and not persentage of total grain, according to what you would have in a normal gravity beer of 10 gallons, say 2 lbs max.
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Old 12-04-2008, 04:09 AM   #19
Orangevango
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Remember, wine yeast can not ferment malt sugars; many of them also will kill a beer yeast when pitched. Pitch the Ale yeast first and the champagne when the ale yeast is done.

 
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Old 12-04-2008, 04:19 AM   #20
Pete08
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You may want to investigate Evan!'s Meph project.



 
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