TheBreweryUnderground
Well-Known Member
Looks awesome!
Yikes.. That tun is FULL!
Have fun sparging that!
Interesting, I have never heard of this process. I'll be looking into that.
I really like the idea, but I don't have the headspace to let it build up much foam. I assume that you could do this several time or do you do it just one at the beginning of fermentation?
I guess a lot of unfermentable happened after the 9 1/2h boil. I have dumped more beano and the wlp99 this morning but didn't check gravity.
Wish i wasn't working this week end to check the hardware store for it.
Thanks Matt.
With your system? Is it small?
It results in lower efficiency, but you could always do a Double Double. In case you haven't heard of it, you make your recipe, and divide it in half. Mash in as normal. Do your first runoff fast as you don't care if it's clear. Clean the mash tun and add your other half of grain, then add that wort back in for a second mash using wort instead of water.
Phunhog said:I think what might screw you up some is not the gravity points but rather that you will already have alcohol in the beer. You are asking the yeast to ferment a 1.086 beer that is already 6-8 % alcohol. Definetly not the best conditions for healthy yeast reproduction.
doctorRobert said:It could work if you add aerate again, the whole batch. Keep aerating until you near your final OG. o2 is good until the yeast are done.
I fear the unfermentables are to blame and not high alcohol or lazy yeast. The only way to save this one is to brew a 100% pilsner or pale base that will ferment out to 1.004-1.008 to blend it with.
But if it stalls out now he would just end up oxidizing it and it would taste awful. He can just let it go and hope it goes down a bit over the next few Weeks/months its in the primary. If not aging will help blend the flavors in a beer that big
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