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Or conditioning using a killer yeast strain, with the STA1 or DEX1 genes, that are able to utilize Dextrins. Following a primary fermentation using (most) yeasts, that leave dextrins untouched.

That all makes sense. But I'm hoping the settled yeast slurry, would be mostly yeast, so not contain much of the remaining simple or complex sugars anyway. Final starter measured SG 1075, so contained around 200g sugars/L. If slurry was say 80% yeast #, it would contain 40g sugars /L. (#...

The Philly Sour presentation, mentioned an interesting experiment. In it they found adding Philly Sour yeast, at bottling, could reduce oxidation over time. The pictured results looked very good. So I'm wondering if anyone's tried this idea, or seen any more details. They didn't include all...

Yeast slurry from the CBC-1 starter, worked OK. Test in small PET pressure bottle, was firm after about a week. Starter ended up being 550ml, inc 100g DME, 15g yeast. With total 200g sucrose, gradually added 50g at a time, over 10 days. Fermented to 11%. Then in fridge overnight. 3g of yeast...

Correct! Well spotted, EC-1118 data says to18%.

Thanks, maybe pressure is an issue to consider. I'd meant to add, that my 20L RIS is somewhere between 15.3% ABV (going by corrected refractometer/brix FG of 1023), and 18% ABV (going off hydrometer FG 1010). Not sure why the discrepancy, but might be to do with it being viscous and clingy...

Know this is an old thread, but I'm in same position with a 16% RIS, so wondering if you ever found a successfull method? I'd secondary fermented for 8 weeks, so don't think there'll be much yeast left. Thought it was still worth a trying, with just priming sugar (dextrose), but no pressure...

Not convinced. Having seen in a few grain store sheds, with any birds raiding the grain and crapping on it, I want to be sure that every drop is sanitised by a long boil. Standpipe like pictured, is holding a tepid water&wort mix that's never boiled, is just a bug breeding ground. Might as well...

Does a bottle blaster, acheive any more than just shaking a bottle part filled with detergant would?

Many industrial scale mills, re-adjust crush, for each type & batch of malt, using grist separation box measurements. The box gives the ratios, of coarse grain (inc husks) : fine grain : flour. They aim for consistant ratios, whatever the grain.

Do you empty any husks out of the bag out before boiling? Just wondering if tannin extraction might be an issue, otherwise.

Hadn't tried calculating, but Nottingham seems a good bet for achieving high ABVs. My ferment (on small beer cake) was very explosive, 20L in in a 30L bucket. 8 hours later (middle of the night) - bucket lid suspended 6 inches above bucket, on krausen, and mess on floor (having overwhelmed the...

I'm preparing to condition a 16% RIS, once it's finished in secondary (in a few more weeks). I've come across info, suggesting that the quantity of oak, is the most importantant factor when aging high ABV beers. And that any spirit present, mostly just gives an ABV kick, rather than help aging...

Very interesting explanation, and rhanks for doing the calculation. I wonder if ethanol effect on volume, would affect the final Brix readings by the same amount?

Guess, with my initial gravity being slightly above target, I'd first need to play with efficiency setting (to get matching predicted gravity), then move the sugar addition to the start ingredients.

Thanks for the suggestion. Then found tool on Vinolab. The woodlandbrew tables, only go up to FG refractometer reading of 12, but my imperial stout is 17.5. Site does give formula used, so have option to calculate yourself. But Vinolab - Alcohol from Hydrometer & Refractometer tool does it for...

Thanks. Was wondering if I'd need a CBC yeast, or if the enzymes? remaining (that are now making foam at sugar additions), would persist. Also, wasn't sure if botteling yeasts, might starting fermenting dextrins etc. At 15% ABV, the choice of CBC yeast will be limited.

Would be interested to hear how it goes direct from yeast packs. I started a RIS with Nottingham 2 weeks ago, using Notti cake from small beer started 5 days earlier. Was 20L partial mash; OG 1.128 inc 3l LME; + 1.1kg total dextrose additions so far, giving corrected OG 1.149; currently at SG 1.022.

I stumbled on the HomeBrewTalk top 100 recipes list, from an offsite link. Not sure if it's kept up to date, but is still interesting to look through, and seems a shame it's fairly hidden away (under 'articles', not 'forums'). Spotted two or three ale recipes there, that I now want to try. The...

Evaporation needed for brix to increase from17 to 22% would be around 25%. It's hard to imagine much evaporation happening over just a short time, with a sample that's near room temperature (and sample cover either closed or open), when readings for mash samples, at much higher temperatures...