08-08-08

[Dycokac]

I noticed my airlock does have some pressure, and is doing the suck back thing I guess mine isn't done fermenting yet at all, i remember the apfelwine doing that. I plan on certainly leaving it in primary for another week before i rack it off the trub, i didn't filter the hops or anything.

 

[McKBrew]

Now that it's brewing, I do have a question in regards to the secondary conditioning.

I understand that it's going to take several months to develop the flavors. How long do you all plan on keeping in the secondary before bottling? Is there any difference really between bottling after a shorter time and allowing to bottle condition vice leaving it in the larger container for a longer period of time?

Also if dry-hopping in secondary, should I put the hops in at the beginning and leave in for several months, or wait until later on in the process? Just seems like having hops sit in the secondary for 4-5 months might not be a good idea.

Am I making any sense?

 

[brewt00l]

Now that it's brewing, I do have a question in regards to the secondary conditioning.

I understand that it's going to take several months to develop the flavors. How long do you all plan on keeping in the secondary before bottling? Is there any difference really between bottling after a shorter time and allowing to bottle condition vice leaving it in the larger container for a longer period of time?

Also if dry-hopping in secondary, should I put the hops in at the beginning and leave in for several months, or wait until later on in the process? Just seems like having hops sit in the secondary for 4-5 months might not be a good idea.

Am I making any sense?

sure...

Bulk vs bottle conditioning...lots of theories on this one but many feel that bulk conditioning will mature a beer faster than bottle conditioning and there is a benefit to the whole batch conditioning one vessel with all of the suspended yeast vs splitting between bottles for all of the conditioning.

When I dry hop a beer in the secondary with an extended conditioning time, I time the dry hop period to end right before transferring to the next step so the beer doesn't wind up sitting on the hops for too long and get that grassy thing going. So if I plan on dry hopping for 10 days, I add the hops 10 days before I plan to transfer to the bottling bucket.

 

[McKBrew]

Thanks Brewt00l. I'm thinking of secondary until about May, then bottling. But am open to any other suggestions or time limits.

 

[BierMuncher]

I normally keg, but this batch will get bottled. I plan to let it sit in the primary for one month and then the secondary (corny) as long as I can before it's time to ship off for the swap.

So essentially, I'll be shipping beer that is not carbonated...yet.

 

[shunoshi]

If I remember correctly, there was talk of the swap for this happening in the spring so we could bypass hot summer shipping conditions. I'll be keeping mine in the primary for about 2 weeks, then it'll hit the secondary for a couple months. I figure I'll bottle it in March or April and I assume the swap will happen in April or May.

August is way too far off....

 

[landhoney]

I'm thinking of bottling mine sooner, rather than later. That could be an interesting comparison as well. Obviously everyone's beer will be different, but if we notice those that bottled earlier taste less 'mature' than those that waited - it might be helpful for adjusting when we decide to bottle big beers,etc.

 

[Yuri_Rage]

My hand is going to be a bit forced when it comes to bottling. I'm going to leave mine in the primary until we're getting ready to move. I'll bottle as late as I can, but it could be (cross your fingers that we sell the house) soon. I think it's already pretty close to having a stable FG, so I could bottle without worry at any point.

 

[Chriso]

Mine fermented out even quicker than my Pecan Scottish. That's still gently chugging away, while the RIS is ready to transfer or even bottle right now. I might leave it in primary for 2.5 wks then bottle directly. We don't need no stinking secondary - I mean, if the beer is hazy, who's gonna notice? It's coal black!

 

[TerapinChef]

We don't need no stinking secondary - I mean, if the beer is hazy, who's gonna notice? It's coal black!

+1 to that! Plus if I understand correctly I believe the darker barleys (Roasted, Black Patent, etc) have something that eliminates chill haze.

 

[korndog]

Sheet! I'm late to this party, but it sounds like a blast. I'm in!! Never brewed high gravity beer like this! Can't wait. Off to LHBS today;

Wahoo!

Is there a promash recipe file around for download?

 

[Chriso]

Try this BeerXML file. I use BeerSmith, so it's xml, bsm, or txt.

View attachment 080808RIS.xml

 

[korndog]

Try this BeerXML file. I use BeerSmith, so it's xml, bsm, or txt.

Thanks; I have Beeresmith too.

 

[korndog]

Chriso
I'm not sure what the problem is, but I am getting much higher IBU's in both Beersmith and Promash. This shows 121 in Promash.

 

[Chriso]

A few others reported wild discrepancies such as that. The verdict from Brewpastor was either say "to hell with IBUs" and brew it as-is, or if you want, mess around with varieties or amounts until you get an IBU number you like.

I lost most my 2nd ounce of Magnum to a boilover, so mine has Magnum, U.S. Goldings, and a little bit of GR Hersbrucker for fun. Should be cool seeing all the minute differences between our RISes.

 

[shunoshi]

A few others reported wild discrepancies such as that. The verdict from Brewpastor was either say "to hell with IBUs" and brew it as-is, or if you want, mess around with varieties or amounts until you get an IBU number you like.

I had a couple discrepancies as well with the IBUs and went with the "to hell with IBUs" route and brewed it up anyway. The RIS fears no IBU.

 

[korndog]

A few others reported wild discrepancies such as that. The verdict from Brewpastor was either say "to hell with IBUs" and brew it as-is, or if you want, mess around with varieties or amounts until you get an IBU number you like.

I lost most my 2nd ounce of Magnum to a boilover, so mine has Magnum, U.S. Goldings, and a little bit of GR Hersbrucker for fun. Should be cool seeing all the minute differences between our RISes.

Ok, I'm going to go for it as-is. Thanks. By the way, is there a particular water profile that works best for this style?

 

[olllllo]

Ok, I'm going to go for it as-is. Thanks. By the way, is there a particular water profile that works best for this style?

Hard and Alkaline.

More Dublin then Pilsen.

 

[CBBaron]

A few others reported wild discrepancies such as that. The verdict from Brewpastor was either say "to hell with IBUs" and brew it as-is, or if you want, mess around with varieties or amounts until you get an IBU number you like.

I lost most my 2nd ounce of Magnum to a boilover, so mine has Magnum, U.S. Goldings, and a little bit of GR Hersbrucker for fun. Should be cool seeing all the minute differences between our RISes.

Also check what formula you are using for IBUs. I believe BrewPastor used Rager. With a beer this far on the edge in gravity and bitterness the differences between formulas becomes magnified.
Craig

 

[Poppy360]

I adjusted the gravity of my wort to get the IBU's I wanted and then did a late extract addition to finish it off.

 

[korndog]

I just got back from LHBS. They were out of Caramunich and only had german crystal 60L. Hops were good in stock. I subbed Scottish Carastan (70-80L) for the Caramunich. Going to start my yeast, free up a fermenter and get ready to brew tomorrow. Any last minute words of advice? This will be a no-sparge version of the recipe. I get to use my new Barley Crusher for the first time too. Man, I love brewing beer.

KD

 

[DeathBrewer]

what temp are you all fermenting this batch at? i had mine at 66-68 until my fan crapped out on my fermentation chiller. now it's going to be at 71 until i can get it fixed

 

[CBBaron]

what temp are you all fermenting this batch at? i had mine at 66-68 until my fan crapped out on my fermentation chiller. now it's going to be at 71 until i can get it fixed

Mine fermented at about 64F. Thats my basement temp this time of year. It will get a little below 60F in the heart of the winter and almost to 70 in the heat of the summer. Pretty good temps for ales all year long. Though I may have to figure out some kind of heat to finish off Belgian ales with the appropriate amount of esters.
Craig

 

[McKBrew]

I had to move mine from the closet where I normally keep it. Checked the temp and it was in the mid 70's, (It hasn't been that way the whole time). Now it's in a corner of the dining room covered with a box/towel and a one gal jug of ice close by.

I'm hoping to get it down below 70.

 

[shunoshi]

Mine has been bubbling steady for 5 days at around 68 degrees. Mine hasn't jumped over 70 as of yet so I'm pleased.

 

[korndog]

Ok, I justed aerated and pitched. Somehow missed my post boil OG by a bit. The worst part is that I bought half the Fuggles I was supposed to because I am a moron. I subbed some Northwest "C" stuff at flame out. We'll see what happens. I'm pretty cranky right now.

KD

 

[DeathBrewer]

ha! it was nice a cool today anyway...it was between 64 and 67, lol. might get kinda cold tonight, tho...i think i'll put the chiller back together for some insulation against the cold

 

[Dycokac]

I plugged in my heating pad on my carboy an upped the temp to low 70s and the gravity started dropping again, it's currently 1.022 and tastes just about right, porbably a bit sweet yet for the style but yay, it kicked the yeast back into gear had me worried for having the same gravity for 3 days there...

 

[paulthenurse]

Mine is racking into the secondary right now. My mash temp was too hight for a bit, around 160 for about 15 minutes until I managed to cool it down to the proper temp. It shows in the FG, I've got 1.028 right now, just inside the guideline of 1018-1030. I had an OG of 1.084. Not that bad. It tastes GREAT going into the secondary. Do we have a designated bottling day?
Paul

 

[Poppy360]

I haven't even considered racking mine since I'm STILL getting bubbles from the blowoff tube. I figure it'll still be a few days before it goes to secondary.