A friendly place for friends who drink

[WesleyS]

Yussss!

Dry hopped the DIPA today... Lid was off anyway... Had to check again.

1.010! 10.1%... Aiiiiigggghhhht.

View attachment 331089

Nice! I see attenuation didn't become a problem.

 

[Psylocide]

Nice! I see attenuation didn't become a problem.

The only reason I worried at all was because this was the biggest beer I've brewed yet.

Which is kind of sad when I say it out loud.

 

[iijakii]

Eh, big beers are overrated anyways. MildSeason365

 

[Psylocide]

Eh, big beers are overrated anyways. MildSeason365

Yeah, I've brewed Q's. Great beer, just doesn't get the job done too well.

 

[BGBC]

Eh, big beers are overrated anyways. SaisonSaison365

ftfy

 

[WesleyS]

The only reason I worried at all was because this was the biggest beer I've brewed yet.



Which is kind of sad when I say it out loud.

The biggest beer I've done was 10.2%. It stopped at 1.018, which was about 2 points lower than I even expected.

 

[ThirstyPawsHB]

Everything's better in a beer glass and good buds..

View attachment 1453144566640.jpg

 

[ChefRex]

Bottled a sour with Bugcountry, tasty not overly sour, gravity sample,View attachment ImageUploadedByHome Brew1453144602.046522.jpg

 

[iijakii]

Everything's better in a beer glass and good buds..

Looks like my kind of IPA.

 

[coyote68]

Like a port-filled snow globe.

What is that. Looks very appealing I have to say.

it's cherries in the snow recipe from complete joys of hombrewing. @ 3 years in the bottle.

 

[Psylocide]

The biggest beer I've done was 10.2%. It stopped at 1.018, which was about 2 points lower than I even expected.

Ok... Well, I'm going to round it up to 10.2%, so you can't 0.1 up me.

Everything's better in a beer glass and good buds..

Damn... Unfiltered? Must have been a huge dry hop.

 

[ThirstyPawsHB]

Yussss!

Dry hopped the DIPA today... Lid was off anyway... Had to check again.

1.010! 10.1%... Aiiiiigggghhhht.

View attachment 331089

Whats the trick? Done 9% DIPA, which is fine for me, but I'm limited to 8.5% with RIS. Getting 68% at most with safeale5. Thinking of trying Nottingham next...

 

[WesleyS]

Ok... Well, I'm going to round it up to 10.2%, so you can't 0.1 up me.

Heck, go for 10.3%. Who'll know the difference.

 

[ThirstyPawsHB]

Damn... Unfiltered? Must have been a huge dry hop.

A little Palisade might be nice with this juice..pineapple/kale/jalapeno. Thanks for the idea!

 

[Psylocide]

Whats the trick? Done 9% DIPA, which is fine for me, but I'm limited to 8.5% with RIS. Getting 68% at most with safeale5. Thinking of trying Nottingham next...

Start with a high OG?

Used 2 packs of notty on this one, OG was 1.087.

Why are you limited to 8.5% on an RIS? Space?

 

[ThirstyPawsHB]

149f mash, oxygenation is dumping from bucket to bucket 4 times before pitching, done a 61f and 65f fermentation temp and OG between 1.090 and 1.104. But 68% best yet.

 

[Gavin C]

it's cherries in the snow recipe from complete joys of hombrewing. @ 3 years in the bottle.

Thanks. I'll have a read of that later on. looks tremendous.

 

[Psylocide]

149f mash, oxygenation is dumping from bucket to bucket 4 times before pitching, done a 61f and 65f fermentation temp and OG between 1.090 and 1.104. But 68% best yet.

How many packs are you pitching?

 

[Gavin C]

And just an update. Many have already seen this.

That picture that (I think) was posted in the thread

Ice Car

I'm sure y'all are relieved.

 

[BGBC]

149f mash, oxygenation is dumping from bucket to bucket 4 times before pitching, done a 61f and 65f fermentation temp and OG between 1.090 and 1.104. But 68% best yet.

Any/all of these might help:
Pitch more cells initially, oxygenate again after 12 hours (open and stir with a spoon if you have to), yeast nutrient, bump the temp when fermentation starts to slow down, and finally pitch fresh yeast if it stalls high.

Took a barleywine from 1.102 down to 1.018 (82%) with WY1056, which is supposed to be the same yeast.

 

[DisturbdChemist]

So who wants to send me 1.3 gallons of hop slam?

5 yr old hopslam to ya. no problem lol

 

[finsfan]

149f mash, oxygenation is dumping from bucket to bucket 4 times before pitching, done a 61f and 65f fermentation temp and OG between 1.090 and 1.104. But 68% best yet.

What was your mash ratio? Thinner mashes, 1.5 qts/lb and higher, will attenuate a beer more. Thicker mashes than that do the opposite. If you mashed at 1.25 qts/lb, maybe try thinner next time.

 

[Psylocide]

What was your mash ratio? Thinner mashes, 1.5 qts/lb and higher, will attenuate a beer more. Thicker mashes than that do the opposite. If you mashed at 1.25 qts/lb, maybe try thinner next time.

Until he confirms, I'm going to say not enough yeast.

I mashed this one @ 2qts/lb... full volume mashing is oosome.

 

[finsfan]

Until he confirms, I'm going to say not enough yeast.

I mashed this one @ 2qts/lb... full volume mashing is oosome.

It could be a number of things, just throwing that out there Mr. NoChill/NoSparge/NoBugs/NoFunBrewer

 

[Psylocide]

It could be a number of things, just throwing that out there

Ok... guy does his first brewing class through DeVry and now he's an expert.

 

[finsfan]

Ok... guy does his first brewing class through DeVry and now he's an expert.

Havent even learned about mashing yet haha that was through my Mastering Homebrew book. For the low price of $29.95, you too can be a master!

 

[ChefRex]

Now a small batch sour quad,View attachment ImageUploadedByHome Brew1453146960.530175.jpg

 

[ThirstyPawsHB]

How many packs are you pitching?

2pks. I use yeast nutrients also.

Any/all of these might help:
Pitch more cells initially, oxygenate again after 12 hours (open and stir with a spoon if you have to), yeast nutrient, bump the temp when fermentation starts to slow down, and finally pitch fresh yeast if it stalls high.

Took a barleywine from 1.102 down to 1.018 (82%) with WY1056, which is supposed to be the same yeast.

Yes, I've thought about 3pks next time. On the 10-fidy thread guy mentions he uses an aquarium pump for oxygenation. Possible try that after 12hrs as you suggest. I've tried reoxygenating and pitching more to know avail.

Thanks for your tips! I'll try again in a few months.

 

[WesleyS]

Since psylocide's gravity sample looked so good, decided to pull a sample of my sour that's been dry hopping with Citra. The good thing: it tastes great and is ready to bottle. The bad thing: now I have to bottle today.
View attachment ImageUploadedByHome Brew1453147185.602974.jpg

 

[ThirstyPawsHB]

What was your mash ratio? Thinner mashes, 1.5 qts/lb and higher, will attenuate a beer more. Thicker mashes than that do the opposite. If you mashed at 1.25 qts/lb, maybe try thinner next time.

I will look into the specifics. I was looking at just adding more grain to make up the difference, but your indicating, that's not the way to go. Thanks!