I figured as much... was happy that it took off so quickly.
The OG sample was the sweetest/most resiny/hoppy thing I've ever tried to drink... I haven't been this excited about a brew since my first AG batch.
If this thing were to stall out at 1.020 (which I doubt will happen), I'd still be looking at 8.8%.
I'm hoping it'll get down to at least 1.016 or so, but with no cane/corn sugar added, I'm a little wary.
Coffee. I refuse to acknowledge it's Monday.
considering you didn't have too many speciality malts and wyo's comments about notty, i bet you get down lower than 1.016 pretty easy. A good amount of yeast pitched helps with that as well. RDWHAHB![]()
Bowie dead (was never a huge fan but respected the guy)...
considering you didn't have too many speciality malts and wyo's comments about notty, i bet you get down lower than 1.016 pretty easy. A good amount of yeast pitched helps with that as well. RDWHAHB![]()
While on the topic of high gravity beers, anyone have any comments on re yeasting at bottling time? I'm debating on doing this with my Porter (1.080 OG).
(was never a huge fan but respected the guy)
While on the topic of high gravity beers, anyone have any comments on re yeasting at bottling time? I'm debating on doing this with my Porter (1.080 OG).
I wouldnt. I didnt reyeast on my 13.4% ris that had bulk aged for three months and its over carbed. I would only consider doing that on 1+ year old sours. I would rather drink low carbed beer than over carbed beer.
I wouldn't for that beer, should be fine...
But I'll play devil's advocate here. I have a 1.100 quad that finished a little higher than expected after a couple months. I should have reyeasted, even with just a fresh pitch of the same yeast, but didn't. 6 months in, no carb. Should have known from the higher-than-expected FG that the yeast just crapped out. Had to open everything up and add champagne yeast.
Also didn't reyeast a 1+ year old Flanders Red, and they're carbing up just fine![]()
What did you think of the Agave IPA?
I wouldn't for that beer, should be fine...
But I'll play devil's advocate here. I have a 1.100 quad that finished a little higher than expected after a couple months. I should have reyeasted, even with just a fresh pitch of the same yeast, but didn't. 6 months in, no carb. Should have known from the higher-than-expected FG that the yeast just crapped out. Had to open everything up and add champagne yeast.
Also didn't reyeast a 1+ year old Flanders Red, and they're carbing up just fine![]()
Solid points. My response was based off experience but it is quite situational. That RIS started at 1.120 and ended at 1.018, a lot lower than i was expecting considering i mashed at 156. I should have expected it to over attenuate on carbing as well.![]()
From what i could tell, that was a really good beer.
I need to stop drinking new beers after I have been drinking for 4+ hours.
Office coffee for a few hours, then gonna do it all over again for the national championship - Go Clemson!
yes to all! I was going to suggest both a lambic and saison.![]()
Mug is Okay I suppose.
Altbier (you could use the Kolsch yeast you might be using for the Kolsch).
Alts are the new mild.![]()
Just bought tickets to Florida Georgia Line at Cheyenne Frontier Days. Probably won't beat seeing George Straight there, but should still be good.
I'm trying to convince my wife that 275+ per ticket to see Guns and Roses is a worth while investment. Here's hoping![]()
![]()
GnR? You'd have to pay me $275 to see them.
Not worth it. I'll never pay over $100 for a concert. My normal price is $10-$40 bucks
My normal price is $10-$40 bucks