Ale-Pocalypse 2012

[grssmnperez]

I just checked it and the temp is holding steady at about 65. It looks like the yeast is just getting started but this is only the tip of the iceberg i think.

 

[kennywd]

I just checked it and the temp is holding steady at about 65. It looks like the yeast is just getting started but this is only the tip of the iceberg i think.

Well good luck sir. I will give updates after this weekend.. My friends changed the recipe slightly so we should come out with a diff flavor profile. Which I would very much like to see if he minor changes does anything.

We were suppose to brew on the the 1st of this month but found out we got their a hour too late. Our lhbs shop was closed till the 10th so brew weekend is this week... Will see if my brew turns into this hellish creature you describe...

 

[grssmnperez]

It wasnt even a wort. It was a slurry. When it was all said and done i only had to add about a gallon if water to get to 5gallons. How do you post pics on here?

 

[kennywd]

It wasnt even a wort. It was a slurry. When it was all said and done i only had to add about a gallon if water to get to 5gallons. How do you post pics on here?

If using ur phone. There I a + button in top right near send button.

 

[grssmnperez]

Alright. So check this out.

 

[grssmnperez]

The fridge is getting too cold. The fermenter is just holding on to 60 or so. Its getting too warm in the house during the day (68) and 64 at night. What should i do?

 

[grssmnperez]

68 during the day

 

[kennywd]

You have a temp controller that runs the fridge?

 

[grssmnperez]

Not yet the controller is in the mail.

 

[kennywd]

If you have a temp controller shutting fridge on and off make sure te probe is taped to the side of fermentor and if you don't. I used take a plastic tub full with water and dump in frozen bottles of water.. U will fluctuate but between 62 and 72.

 

[grssmnperez]

The fridge is getting too cold though. I guess its better to be too cold than too hot.

 

[grssmnperez]

I do have a heating pad i might be able to wrap the fermenter in while its inside the fridge. I just dont know if it would work. Also, the guy at my LHBS suggested red-start pasteur champagne yeast. I have never heard of anyone using this type of yeast before but he said that the abv was going to be so high that most other yeasts would drop out at 12% or so and leave unfermented sugars behind.

 

[kennywd]

Well I wouldn't let it get below 60, around 65 I think is idea, what temp range is red star rated for? If it gets too cold though the yeast will drop out top early and not finish the job. Keep me updated on it.

 

[grssmnperez]

It has a really wide range. Like 55-85

 

[kennywd]

Oh well you should be fine than. Is it fermenting pretty good?

 

[grssmnperez]

Oh well you should be fine than. Is it fermenting pretty good?

Look for yourself. Its seems to be alright.

 

[turvis]

Grssmnperez I live close to lackland. potranco and 1604 area would like to a bottle trade maybe the beer sounds rowdy what lhbs do you use

 

[grssmnperez]

Grssmnperez I live close to lackland. potranco and 1604 area would like to a bottle trade maybe the beer sounds rowdy what lhbs do you use

I go to hpb on nacodoches. Theyre opening a new location on bandera next week i believe. It wont finish conditioning until xmas.

 

[turvis]

That's the same one I go to.. I am dropping off an application today to work there on weekends at the new location. Well if you are ever interested in a bottle swap let me know.

 

[kennywd]

Look for yourself. Its seems to be alright.

Wow that looks amazing!

 

[grssmnperez]

Wow that looks amazing!

I just hope the blow off tube holds out.

 

[grssmnperez]

Whats happening? Did the yeast quit?

 

[grssmnperez]

Check out this blonde i just got into the fridge and cracked today! Its got a nice hoppy bite to it on the back end.

 

[kennywd]

Whats happening? Did the yeast quit?

Nah you still have alot of kausen on top. U can Rick the fermentor to kick up some yeast if you think it's stoping. It also could be done... You had some good fermentation there before, you can always wait a little while and take a gravity reading.

 

[grssmnperez]

Nah you still have alot of kausen on top. U can Rick the fermentor to kick up some yeast if you think it's stoping. It also could be done... You had some good fermentation there before, you can always wait a little while and take a gravity reading.

It has completely dripped out of suspension and is clearing. I picked up some wlp 099 an some amylase. Thoughts?

 

[kennywd]

Pick up supplies today total price for me was $67.. Like I said my friends did want to change recipe slightly and I had to use magnum hops added 5 ounces to keep IBU around 50... Well I may be off the site for about a week. But when I get back on I post up some pics and the fermentation. So we can compare notes.

 

[kennywd]

It has completely dripped out of suspension and is clearing. I picked up some wlp 099 an some amylase. Thoughts?

Take 3 gravity readings over the next 3 days. First see if you at or close to your FG than its done. Just let everything settle till you need to secondary.
If not see if the 3 gravity readings change .Even if the yeast has dropped it could still be fermenting. Like I said you can kinda kick up yeast and maybe keep it going.

As far as the amylase I have no idea never used it. Save the wlp 099 for now till you know.

 

[grssmnperez]

Take 3 gravity readings over the next 3 days. First see if you at or close to your FG than its done. Just let everything settle till you need to secondary.
If not see if the 3 gravity readings change .Even if the yeast has dropped it could still be fermenting. Like I said you can kinda kick up yeast and maybe keep it going.

As far as the amylase I have no idea never used it. Save the wlp 099 for now till you know.

Take a look.

 

[grssmnperez]

I just took a peek at the carboy and i am seeing signs of co2 coming up to the top in the form of tiny bubbles. The yeast starter looks and smells to be taking well to the amylase treated wort. Lets just hope it finishes the job in the carboy for this primary ferm while im in new york until mid july.

 

[grssmnperez]

Here it is as of today at 530 central time. I can see a second ferment.