Search results

Thanks for the info! I bottled this a bit ago and I'm almost ready to taste a tester bottle.

Just checked the SG, it is down to 1.021 and up to 17.5 abv. Target FG is 1.020 so things are looking good. I'm kind of stoked that I was able to get near, if not spot on, the FG. It was palatable on this sample. Earlier samples still had a lot of particulate matter floating around, mainly...

I like it! btw, thanks for the input on my beer. This thread was a huge help and an invaluable resource.

Besides the fun and experience of brewing it, the reason I did a big beer like this was too age it and watch/taste the changes over time. This one is not part of the pipeline, it gets set aside for several years.

It's going well. On Monday the SG was down to 1.025 making it right at 17.0%. I stopped adding sugar as I didn't want to keep pulling down the FG. The krausen has lowered, the SG is leveling and the bubbling is down to a minimum so I think fermentation is about done. I'll test the SG again...

I use the same to set mine (0.030 in), conditioned malt also, 80-85% efficiency batch sparge.

It's maintaining 65-66 degrees. I added the WPL099 this morning, I still have 2 more sugar additions to go. The air lock is slowing (a bubble/2 seconds) and the SG is down to 1.037, I'd like it to be lower at this stage but it doesn't have too much farther to go, I'm just being paranoid. I'm...

It helps keep the boil over down so I could boil more vigorously. I think it may also move nice dry cool air over the surface which will aid in evaporation.

Here is a gallery of photos of the progress of this beast. There are descriptions in the captions. http://diverpat.imgur.com/big_barleywine#XlmUJ So far things are going well. It's fermenting away nicely after 3 days, 2 wort additions, one caramel sugar addition, and about 10 cu ft of...

I brewed a pumpkin wheat with Harpoon UFO Hefeweizen harvested yeast. The beer started @ 1.053 and finished at 1.009 and is as clear as can be. It doesn't have the look or flavor of a Hefe. It doesn't taste too bad so far but it just isn't to style.

I'll get it in a sterilized jar on Saturday morning, Thanks!

I was/am planning to brew on Saturday but now some of the models have this thing making landfall at Wilmington. If i can find a way to maintain the fermentation temps with no power, I may just do it anyway. I have a 2 gallon starter going for a really big barleywine, how long will this...

I just found scottlands 120 clone thread. That is some good stuff right there! It makes me feel much more confident on my first trip into super high gravity land. Now I'm just tweaking the recipe to dry it out a little more.

Why? Here are my reasons. I've brewed some up to 11% with good results so I want to try a really big brew. Everytime I try something new the outcome can come in question, now it's time to find out what I can do with this. I want to try something that will challenge me and the scientist in...

Thanks for the input! I'll order some wlp009 today. I'll also add a lot more hops. This is some high dollar s$%t, I hope it goes well.

I read that 007 was good for high gravity beers, didn't catch the 10% part. I've read of some taking wyeast 1056 upto 12% so I was hoping this could get a little further. I've also read bad stuff about wlp099 and I want to stay away from a Belgian strain. I'll have to look into some on that list.

I'm going to attempt to brew a beer with an OG of around 1.150. I have come up with a game plan for brewing/fermentation and would like some input from those with experience. A lot of this is thinking out loud so the protocol is not set in stone. The recipe is a Barleywine but big, I'll...

I've been certified for about 17 years now and worked my way up to my trimix cert. I'm really into shipwreck history, luckily NC has it's fair share. I was fortunate enough to get a job on a recreational charter boat 11 years ago so I get to do a fair amount of diving on the cheap. I've been...

My SWMBO is my all too honest beer tester. After my 4th batch she confessed to me this: "All of your beers smell like urine, not fresh urine but urine from some back alley" It was a huge confidence builder because that was the exact taste I've been going for! Now, how she can...

This is what caused me to go all grain. I was doing an Oatmeal Milk Stout as my second batch, after reading all the info here I found out the oats should be mashed. A bunch off $$$ later I was set up to go all grain. The oats were the thing that started the snowball rolling downhill.