OK, preface:
I have been working on a high ABV "beer" that's just that, "beer". If I have to give a title it would be a imperial cream ale. It started out as a NB kit (extract) with a ABV of 7.5 % and I have it at abt 9% with adds of my own doing. This is the 4 th version of this beer.
I started using Lallamand Kveik dry yeast because the first time it was hot (Iowa summer) and already hot in the house and was also looking for speed. I have used it for all of the versions of this beer.
This last attempt I forgot to add any wirlfloc to the boil and it pissed me off because i really thought this version would be the last improved version. I have to add it's tough to get cold break when you don't cool to less than 100*, right?
OK, I'll have to add that I also used a saved yeast slurry instead of a new pitch. It started slower than a new pitch but still took less than 6 hrs to rock and roll.
Fermenting @ 90-93* the beer took a much longer time to finish that the first 3 attempts (3 days vs. 8 days) but I figured it was a yeast slurry issue. (age, quantity, qualty, ,something else) So as I gave it a longer time to finish I was hoping it would clear better but it diddn't.
So now I'm at almost at 21 days from pitching yeast but I really like the way the beer tastes with out carbing. It's still cloudy and I doubt it will clear. ( I haven't much luck with this yeas really flocking well) So my question is,> Have any of you made a beer that you liked that drinks well with out carbing and how do you package it?
I know there's a few issues here and you can chime in on any of those too.
Cheers,
Joel B.
I have been working on a high ABV "beer" that's just that, "beer". If I have to give a title it would be a imperial cream ale. It started out as a NB kit (extract) with a ABV of 7.5 % and I have it at abt 9% with adds of my own doing. This is the 4 th version of this beer.
I started using Lallamand Kveik dry yeast because the first time it was hot (Iowa summer) and already hot in the house and was also looking for speed. I have used it for all of the versions of this beer.
This last attempt I forgot to add any wirlfloc to the boil and it pissed me off because i really thought this version would be the last improved version. I have to add it's tough to get cold break when you don't cool to less than 100*, right?
OK, I'll have to add that I also used a saved yeast slurry instead of a new pitch. It started slower than a new pitch but still took less than 6 hrs to rock and roll.
Fermenting @ 90-93* the beer took a much longer time to finish that the first 3 attempts (3 days vs. 8 days) but I figured it was a yeast slurry issue. (age, quantity, qualty, ,something else) So as I gave it a longer time to finish I was hoping it would clear better but it diddn't.
So now I'm at almost at 21 days from pitching yeast but I really like the way the beer tastes with out carbing. It's still cloudy and I doubt it will clear. ( I haven't much luck with this yeas really flocking well) So my question is,> Have any of you made a beer that you liked that drinks well with out carbing and how do you package it?
I know there's a few issues here and you can chime in on any of those too.
Cheers,
Joel B.