mmmmm
This is sounding really good. I'm headed to Mexico tomorrow with the fam and I'm thinking I should try to find some good beans. Hard to beat Penzy's though.
And I've found that with a good healthy pitch of yeast it's usually done in about 4-5 days, maybe 6. Then it's just a matter of how long you wanna let it condition.
Denny. I am thinking about making this recipe in the near future and was wondering what your thoughts are on adding the dark malts late during mashout or vorlauf. Have you tried this method, or do you add chalk or bicarbonate to keep your mash pH ideal?
GRRRRRRRR!!! Perhaps someone can tell me what I have done wrong.... again. Seems the last few times I have made a high gravity beer, I get little to no carbonation in the bottles. It has been two weeks since I bottled this porter and although there is a slight release of CO2 when I remove the cap, the beer is completely flat.
I can only come up with three ideas.... I didn't use enough priming sugar (although I did question everyone on here, used the program that determined how much to use and did just that), I have not waited long enough (wishful but doubtful) or the yeast that I substituted for American Ale yeast (because they were out... oh, and btw... I do not recall what it was) would not handle the high alcohol content.?.?
Any thoughts?
I would suggest the last of the 3. If you are only having problems with high grav beers you yeast is probably crapped out. Maybe adding some energizer to the bottling bucket would help or fresh yeast. Easiest way would be to carb in a keg and bottle off that however. I will be carbing a 23% beer in a couple weeks, no way to do that in a bottle..lol
High gravity beers simply take longer to carbonate. 2 weeks isn't enough for a normal gravity beer. If your getting co2 the yeast are fine.
Agreed. Nearly any yeast should be able to handle a beer of that gravity.
So then, would you find it reasonable that after 2 weeks it would only have the slightest "sss" upon opening the cap and not a hint of carbonation in the beer?
So then, would you find it reasonable that after 2 weeks it would only have the slightest "sss" upon opening the cap and not a hint of carbonation in the beer?
It's certainly not unreasonable. I wouldn't freak out for at least another 2 weeks. What temp are the bottles at? How much priming sugar did you use?
Cold conditioning will do wonders getting that CO2 into solution.
Also, why drink high gravity beers that have only been bottled for two weeks? Leave them for a month or two, longer if you can.
How much priming sugar did you use?
I do not have my notes with me, however, it was whatever the priming calculator at tasty brew suggested.
I wouldn't use that. It seems to always be too low.
So how much sucrose do you recommend for this recipe?
I had more than normal sediment / trub for this batch as well but I still ended up with 5 gallons into my keg, that looks like a bit much if that is all solid that looks to be about 3 gallons of sediment.So, as previously mentioned I boiled a little longer and little more vigourously than normal, luckily I always over sparge and aim for a 6.5 gallon into fermenter for this reason. I ended up with about....6ish, little less, and I didn't leave a drop behind this time. I wasn't able to pitch till morning, and thought it rather odd that there was this much sediment in the carboy.
Thoughts? Normal? (preferable answer, just sayin')
Aschecte said:I had more than normal sediment / trub for this batch as well but I still ended up with 5 gallons into my keg, that looks like a bit much if that is all solid that looks to be about 3 gallons of sediment.
It's crazy how good this big beer is young.
SnidelyWhiplash said:Can anyone tell me how similar this base (without bourbon) is to the breckenridge vanilla porter? or if they have a similar (but weaker) grain bill? this seems like a lot of chocolate for a vanilla porter, but from the comments IIT it sounds like it blends well with the other flavors.
maybe I'll just brew this myself to tell.
also Denny, how does the flavor change that makes this best in the first few months? losing vanilla? I was thinking of starting with 10gal before I read that.
Aschecte said:I just brewed this and Kegged it about 2-3 weeks ago. It is nothing like Breckinridge the mix is totally different. The dominant flavor is chocolate followed by a background flavor of bourbon and a touch of vanilla. Breckinridge is much more vanilla dominant.
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