Ale-Pocalypse 2012

[grssmnperez]

Note the temperature.

 

[grssmnperez]

Definite second ferment!!!!

 

[kennywd]

Looks good, how it going now?

We also have ours brewing and I started to follow your thread and learned alot about the champagne yeast. Unfortunately I still had to use it but now I buying the amylase today. And I also had an issue withy he bag breaking during the mash. Not sure what to do about that. All the Biab threads I didn't read anything bout that. And when u told me I thought well I'll just turn down the heat. Well it still broke. But first time ever we didn't have a boil over. But we also didnt reach our gravity. We only hit 1.100, it may have been cause we added to much water r didnt mix well either way will see how it turns out.

 

[grssmnperez]

Its doing great and was still undergoing second ferment on friday when i left for new york from san antonio. I used a splatter guard to strain out the matter and small sifting screens for the small stuff during the boil.

 

[grssmnperez]

Don't forget to let the champagne yeast go until it drops out. Then swirl the entire fermenter in a circular motion on the floor to re-suspend. Then make the starter of wlp 099 SHG using the partially fermented wort. Pitch after 24 hours.

 

[grssmnperez]

Oh yea and ferment it really cold for the first 2 days. It makes a lot of heat and will probably blow the carboy if u don't.

 

[grssmnperez]

Well im on vacation so i hope all is going well.

 

[kennywd]

Well im on vacation so i hope all is going well.

Everything is going well. I will take some gravity readings to see where I am at before the week is over. Smells good and I lost a portion though the blow off tube during fermentation. Have fun in your vacation. Did you do anything before you left on vacation?

 

[combatdiver]

So I altered this recipie a bit and it is turning out great.
Here is what I used:

3 lbs American 2 Row
2 lbs Caramel Malt 80L
1 lb Carapils
1 lb Flaked Rye
1 lb Flaked Barley
1 lb Flaked Maize
6.6 lbs Light LME
3.3 lbs Dark LME
4 lbs Sugar
4 oz Summit Hop Pellets
4 packs Red Star Champagne Yeast
8 oz Oak Wood Chips
8 oz Cherry Wood Chips
1.75 5ths Knob Creek Bourbon

It was still fermenting on day 19 and every thing had fallen by day 21.
I transfered to the secondary on day 21 and it is going great.
Im hoping to bottle on 31 July and have it ready to drink by 21 DEC 12.....end of the world party.

 

[grssmnperez]

So I altered this recipie a bit and it is turning out great.
Here is what I used:

3 lbs American 2 Row
2 lbs Caramel Malt 80L
1 lb Carapils
1 lb Flaked Rye
1 lb Flaked Barley
1 lb Flaked Maize
6.6 lbs Light LME
3.3 lbs Dark LME
4 lbs Sugar
4 oz Summit Hop Pellets
4 packs Red Star Champagne Yeast
8 oz Oak Wood Chips
8 oz Cherry Wood Chips
1.75 5ths Knob Creek Bourbon

It was still fermenting on day 19 and every thing had fallen by day 21.
I transfered to the secondary on day 21 and it is going great.
Im hoping to bottle on 31 July and have it ready to drink by 21 DEC 12.....end of the world party.

Not a wise idea only using the champ yeast.

 

[combatdiver]

why?

 

[grssmnperez]

It drops out too quick. I would supplement with wlp0099 and go for a second ferment.

 

[kennywd]

So I altered this recipie a bit and it is turning out great.
Here is what I used:

3 lbs American 2 Row
2 lbs Caramel Malt 80L
1 lb Carapils
1 lb Flaked Rye
1 lb Flaked Barley
1 lb Flaked Maize
6.6 lbs Light LME
3.3 lbs Dark LME
4 lbs Sugar
4 oz Summit Hop Pellets
4 packs Red Star Champagne Yeast
8 oz Oak Wood Chips
8 oz Cherry Wood Chips
1.75 5ths Knob Creek Bourbon

It was still fermenting on day 19 and every thing had fallen by day 21.
I transfered to the secondary on day 21 and it is going great.
Im hoping to bottle on 31 July and have it ready to drink by 21 DEC 12.....end of the world party.

So far from what we can tell champagne yeast will only eat simple sugar. Now I have used amylase to break down te complex sugar Into simple sugar. And I'll tell ya how it goes by SAT. it should bring me down to the right FG. But we will see I have not supplemented the high gravity yeast so far. And hope not too but we will see how it turns out.

Would love to hear how this turns out though.

 

[grssmnperez]

So far from what we can tell champagne yeast will only eat simple sugar. Now I have used amylase to break down te complex sugar Into simple sugar. And I'll tell ya how it goes by SAT. it should bring me down to the right FG. But we will see I have not supplemented the high gravity yeast so far. And hope not too but we will see how it turns out.

Would love to hear how this turns out though.

Well after the champ yeast was done i dropped in the amylase (not beano) gave it about 24 hours then pitched the starter of HG then it started the second ferment. Check out the pics.

 

[kennywd]

Well after the champ yeast was done i dropped in the amylase (not beano) gave it about 24 hours then pitched the starter of HG then it started the second ferment. Check out the pics.

Well I will see how the amylase will do without dropping wlp099. Since it should make simple sugar and the wine yeast should be fine. Plus I don't have access to HG unless I ship it in. Over 2 hours from the homebrew store, that may carry it. It's kinda a fun experiment. Yeast is still pretty suspended but a lot has dropped out.

 

[kennywd]

So I altered this recipie a bit and it is turning out great.
Here is what I used:

3 lbs American 2 Row
2 lbs Caramel Malt 80L
1 lb Carapils
1 lb Flaked Rye
1 lb Flaked Barley
1 lb Flaked Maize
6.6 lbs Light LME
3.3 lbs Dark LME
4 lbs Sugar
4 oz Summit Hop Pellets
4 packs Red Star Champagne Yeast
8 oz Oak Wood Chips
8 oz Cherry Wood Chips
1.75 5ths Knob Creek Bourbon

It was still fermenting on day 19 and every thing had fallen by day 21.
I transfered to the secondary on day 21 and it is going great.
Im hoping to bottle on 31 July and have it ready to drink by 21 DEC 12.....end of the world party.

Did u ever take a gravity reading?

 

[combatdiver]

I have not taken any readings. Im fairly new to this and this is my 5th batch. I would like all the input I can get. I am reading as many posts as I can to gain knowledge.

Since its in my secondary, can I add more yeast? I have some S-04, S-05, and S-33. Let me know. Thanks

 

[grssmnperez]

Im fairly new at this too but i guess a degree in micro biology helps.

 

[combatdiver]

So is it ok to pitch more yeast in the secondary? I already got the oak in there?

 

[kennywd]

So is it ok to pitch more yeast in the secondary? I already got the oak in there?

It may get a little messy with the oak in there, but your best bet is to get a wine thief/ turkey Baster grab a sample(do not put your sample back in the fermentor, drink or pour out) if your gravity is high u would want to pitch the s-33 since it can handle 11.5% alcohol. But you need to make a yeast Starter before you pitch. And you will want a good sized starter, because with alcohol already present, only the strong will survive.

 

[grssmnperez]

Thats a pretty rough environment for introducing a new yeast. I would make the starter using your sample plus a bit more.

 

[kennywd]

Ok pretty crazy, I took my gravity reading just now. I started with a 1.100 gravity reading, and I just pulled a reading that my hydrometer can't read.... I am thinking .880 or so, but that seems crazy. Now I used the amylase to convert the complex sugars. According to the calculator that roughly 24-28% avb. Now when I get up in the morning I will check my hydrometer and check it's calibration. Now unless my hydro check was wrong on my first reading I am not sure what to believe.

I am drinking my sample right now. And I am really digging it. I haven't added the soaked oak chips, and my beer already reminds me of drinking a smooth whiskey. Now the whiskey flavor is more of an undertone. It is a bit dry, but if my gravity reading is really what it says. the aroma is great right now.most of my beers normally don't have a strong aroma.

Here is a picture of the gravity reading. My hydrometer is in there just so u know.





EDIT: Ok so I have been Sipping On this beer, Yeah I am pretty sure this has a good amount of alcohol. Yeahh...

 

[grssmnperez]

Ok pretty crazy, I took my gravity reading just now. I started with a 1.100 gravity reading, and I just pulled a reading that my hydrometer can't read.... I am thinking .880 or so, but that seems crazy. Now I used the amylase to convert the complex sugars. According to the calculator that roughly 24-28% avb. Now when I get up in the morning I will check my hydrometer and check it's calibration. Now unless my hydro check was wrong on my first reading I am not sure what to believe.

I am drinking my sample right now. And I am really digging it. I haven't added the soaked oak chips, and my beer already reminds me of drinking a smooth whiskey. Now the whiskey flavor is more of an undertone. It is a bit dry, but if my gravity reading is really what it says. the aroma is great right now.most of my beers normally don't have a strong aroma.

Here is a picture of the gravity reading. My hydrometer is in there just so u know.

EDIT: Ok so I have been Sipping On this beer, Yeah I am pretty sure this has a good amount of alcohol. Yeahh...

Dam. My og was 1.120 i took the second reading in the pic a few days later (see for reading). I have been on leave in new york since june 22nd. When i left it was well into the second fermentation with the super HG yeast. I cant imagine what it is down to now or what kind of flavors to expect when i get home on the 14th.

 

[kennywd]

Dam. My og was 1.120 i took the second reading in the pic a few days later (see for reading). I have been on leave in new york since june 22nd. When i left it was well into the second fermentation with the super HG yeast. I cant imagine what it is down to now or what kind of flavors to expect when i get home on the 14th.

Well I examined my hydrometer, it was cracked. so false reading. I am not sure what it is. So I am betting I am just where I need to be. I won't know till I buy. New one

 

[grssmnperez]

Alright so i got home from New york last night and after three weeks in primary it is definitely done. I put my oak chips into the jameson limited reserve tonight. How long do they need to soak for?

 

[kennywd]

Alright so i got home from New york last night and after three weeks in primary it is definitely done. I put my oak chips into the jameson limited reserve tonight. How long do they need to soak for?

Well I got different responses from ppl, I think most say a week, but I believe it depends on the amount of chips and flavor u are looking for. Try a week and taste. If its where u want it than rack off... It's up to u one why flavor profile u want.

 

[grssmnperez]

The chips are just soaking up a ****load of the whiskey. Im ready to rack into secondary!!!

 

[kennywd]

The chips are just soaking up a ****load of the whiskey. Im ready to rack into secondary!!!

Mine have soaked up quite a bit as well. But a lot still left that I believe I will take a shot or to of.

 

[grssmnperez]

Mine have soaked up quite a bit as well. But a lot still left that I believe I will take a shot or to of.

Have you racked yet? What was the gravity?

 

[grssmnperez]

Here is my fg!!!!!!