90 minute IPA for extract

[lextasy23]

I think the FG will be stable long before the 4 week mark, especially if you're fermenting at 70*F as per the recipe. The long Primary mostly allows for yeast cleanup and clearing.

Your plan sounds great though. I'd go with a 1 week dry hop just to ensure it doesn't get too grassy. If you want, you can do this in Primary and entirely bypass Secondary.

Do you sanitize these before putting them on? I know it's always a debate, just had to ask since you mentioned them. I've never used them but I'm considering for a future batch.

It's closer to 75°, but I don't think it should be a huge deal. STRONG fermentation... Blew all sorts of krausen through the blowoff hose into my gallon of sanitizer. I agree though, it's likely that it'll be done in more like a week or two, but the extra time in there will I guess be for clearing and additional settling.

I've had good luck in the past with letting it clear more in the secondary, regardless of how long it was in primary, so I think I'll still be going that route. I may even try a hop sack with a few marbles in it, something I have never done before.

Yes, I sanitize the caps. I put all my caps in a pint glass full of sanitizer, and just grab from there. It keeps my fingers sanitized during the bottling process too. Looks good on paper at least lol.

 

[lextasy23]

Ok so I know this is a big beer, and needs a while in primary, and that rule #1 is patience, and that 90% of noob questions is "it's fine, just relax and give it time", and that I'm probably worrying for no reason... But I still wanted to run my concerns by everyone...

This recipe turned out way stronger that I had originally planned. I was aiming for 8-9%, but got a 1.100 OG, or 12% if it gets all the way down to 1.010. But... it's been stuck at 1.025ish for 3 or 4 days now. My new buddy at my new favorite LHBS told me that it would need like 6 weeks in primary.

If it stays where it is for the coming weeks, would I want to repitch it with some "stronger" yeast, like wine yeast that could handle 12-13%? I used a Wyeast British Ale propogater and a 1L starter. My concern is that the yeast can't handle the high alcohol content that it's currently at, and has stalled. My bigger concern is that when i prime it, it won't do anything in the bottles and i'll have flat beer.

Thoughts?

(Insert "Sit back, relax, and have a home brew" here, right?)

Yeast was Wyeast British Ale Propagator Pack 1098, 10% tolerance... So I think my concerns are justified... Please help.

 

[bknifefight]

It's probably done, I wouldn't try to dry it out anymore because you will want body in a beer that big.

 

[lextasy23]

Temperature corrected values:
Original: 1.104
Final: 1.021
Alcohol By Volume: 11.1 %

That yeast says it has a 10% tolerance. Should I be concerned about it not carbing when I prime it???

I'm still a long ways off... I just didn't want to get a month down the road and realize that I should have been doing something now.

 

[bknifefight]

Your OG seems really high, which recipe did you use?

The yeast tolerance is a guideline. The beer should carb up as long as it doesn't sit in the secondary forever(if you do one)

 

[lextasy23]

It was this recipe, but I ended up giving in, and getting less expensive LME (dented cooper's cans), and used about a pound too many grains, for 8 gallons.

Not going to be a DFH clone lol... but so far it tastes great.

I'll be putting it in the secondary to dry hop for just 2 weeks, then bottling... but it'll be in the primary for at least another month.

Definitely a high OG. It's already got 11%, and hasn't reached 1.010. I figure it'll be almost 12 if it does...

20% over the guideline is what scares me. I have some big money into this batch, and a lot of people looking forward to it. I'd hate to end up with 3 cases of flat beer.

 

[Calmbrews]

I have a question with yeast/ starter.

I put this into beersmith and it reccommended using two wyeast packs. I have a stirplate arriving shortly. I also will be bottling a 8% dunkel lager with saflager 23-74 or something.

Ok question is will I need to use both packs?
Should I use one and pitch into starter of lager yeast cake?
If so Will the lager yeast produce unwanted flavors?

Thoughts?
Cheers

 

[Calmbrews]

Anyone?

 

[scottland]

No.
No.
Yes.

Make a 3QT starter with the stir plate from 1 smack pack.
Don't use the lager yeast.
It won't be the same beer.

See my recipe for the 90 min clone, it's dead on. You can make it with extract, but will have to do a mini-mash with the amber malt and 1lb of 2-row. Put those in a grain bag and add to a pot with a gallon of water. Bring to 150-155*, and hold that temp for 30min. Pull out the grain bag, add however much water to bring you to your pre-boil volume. Replace the 2-row with light extract: 10lbs DME or 12.5lbs LME, and proceed with the recipe as normal from there.

Extract IIPAs sometimes finish high, so pitch a lot of yeast.

 

[Calmbrews]

Cheers .

Yeh I will be doing the extract version of the all grain recipe. I have my ingredients ready to go just didnt pitch two packs when I needed one. Save my $15 for later

 

[lextasy23]

Still in primary. SLOWLY budging down from the 1.025 stall. I think I'm at 1.020 now.

 

[Calmbrews]

Just put a batch of dfh 90 clone down. Somehow ended up with starting gravity of 1.150 with potential of 14%. ****