OP
OP
down to 8.5 gallons in the BK
Attempting 40%+ ABV beer... "Barley Brandy"
- Thread starter Cape Brewing
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OP
OP
4.5 gallons.
Going to watch the B's
Going to watch the B's
DakotaRules
Well-Known Member
Go B's!!!!!
lastsecondapex
Well-Known Member
Just thinking about the opportunity afforded here... You could really 1up PTN and force carb this and bottle from a beer gun. Fizziness increases inebriation...
OP
OP
Looks like 3.5 gallons. Burner off and chilling a sample for a gravity
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
OP
OP
Damn it. Only 1180. My volume on my site glass HAS to be off.
PTN was here and he took the pre-boil gravity.... 1072.
I ended up with more volume and less gravity in the first batch. It HAS to be a volume issue. I'll boil it down a bit more and see what I get
PTN was here and he took the pre-boil gravity.... 1072.
I ended up with more volume and less gravity in the first batch. It HAS to be a volume issue. I'll boil it down a bit more and see what I get
OP
OP
1210. Gettin close. Only boiling off tiny amounts now
paulthenurse
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As I recall you busted my chops over the time it took Yeager and I to boil off our batch. Jeez, what are you using to cook the brew kettle, a couple cans of Sterno?
OP
OP
Its 9 effin 30. You guys go unil 2:00 am
AND I am going sixty effin points higher than you.
AND I am going sixty effin points higher than you.
paulthenurse
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I left your house at 4 and you were already boiling
I think that you ought to consider just pulling out a cup or so to check the gravity instead of cooling off and then having to reheat the whole BL. Just a thought.
I think that you ought to consider just pulling out a cup or so to check the gravity instead of cooling off and then having to reheat the whole BL. Just a thought.
DakotaRules
Well-Known Member
You should be done soon, B's are up 3 to 0 now!
DakotaRules
Well-Known Member
Seriously?! Chilling the whole kettle??? Paul why didn't you bring him a brix meter???
bottlebomber
Well-Known Member
DakotaRules said:
I dunno how high everyone elses go, but mine drop off about 1.160...
OP
OP
Really??? You think I'm chilling the whole kettle??? I am pulling samples amd chilling about a cup.
I am then cutting in half with water so i can readnmy hydrometer.
1250. I am pulling the plug in five minutes.
I am then cutting in half with water so i can readnmy hydrometer.
1250. I am pulling the plug in five minutes.
bottlebomber
Well-Known Member
Cape Brewing said:
Does it look like pancake syrup?
OP
OP
Not gonna lie. It looks like syrup. LOL
DakotaRules
Well-Known Member
can I put some on my french toast?
OP
OP
Its actually not quite THAT thick but it is pretty thick.
Scruffy1207
Well-Known Member
Cape Brewing said:
Like jager?
paulthenurse
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Yeager is pretty slow and thick but I wouldn't want him anywhere near my pancakes.
That's just me. He and Cape live in a rather odd little community, that stuff may fly out there.
That's just me. He and Cape live in a rather odd little community, that stuff may fly out there.
paulthenurse
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Hey?
How's my beer coming along?
How's my beer coming along?
lextasy23
Well-Known Member
Subscribing. You had me at Utopias Clone.
<<fellow "masshole".
If this works out, we'll HAVE to arrange some kind of trade. I could make up a nice bomber variety pack... Just sayin.
<<fellow "masshole".
If this works out, we'll HAVE to arrange some kind of trade. I could make up a nice bomber variety pack... Just sayin.
DakotaRules
Well-Known Member
Now thats funny!
OP
OP
Pics... I has them
The carboy on the left is the original batch that ended up at 1126 before adding a lb of maple syrup. It was brought down to 1019. I THEN added the lb of maple syrup, a fairly large cake of WLP 099 and an oxygen shot.
The carboy on the right is the second batch that was 1260 (that is not a typo).
The growler is a one gallon growler that is, as you can see, holding a metric fckton of yeast (US-O5). That is the yeast cake is racked the original batch off of.
The carboy on the left is the original batch that ended up at 1126 before adding a lb of maple syrup. It was brought down to 1019. I THEN added the lb of maple syrup, a fairly large cake of WLP 099 and an oxygen shot.
The carboy on the right is the second batch that was 1260 (that is not a typo).
The growler is a one gallon growler that is, as you can see, holding a metric fckton of yeast (US-O5). That is the yeast cake is racked the original batch off of.
OP
OP
The left carboy is a five gallon and the one on the right is a 6 gallon.
I sanitized a large pot, dumped the 1260 wort into it so I could see exactly how much I had. I marked the level, dumped it back into the carboy, and then dumped the 1019 into it and measured it out exactly so I had the exact same amounts of each.
I dumped out what was left over 1019 unfortunately but it was less than half a gallon.
I then took about a gallon out of each and put it in the other... 1) to feed the lower gravity wort and the 099 yeast and 2) to bring down the OG on the monster 1260 before dumping that massive cake of US-05
These are the "mixed" carboys.
I sanitized a large pot, dumped the 1260 wort into it so I could see exactly how much I had. I marked the level, dumped it back into the carboy, and then dumped the 1019 into it and measured it out exactly so I had the exact same amounts of each.
I dumped out what was left over 1019 unfortunately but it was less than half a gallon.
I then took about a gallon out of each and put it in the other... 1) to feed the lower gravity wort and the 099 yeast and 2) to bring down the OG on the monster 1260 before dumping that massive cake of US-05
These are the "mixed" carboys.
OP
OP
US-05 cake pitched and both heavily hit with oxygen.
The "second batch" was continuously pushing bubbles out of the airlock in about 30 minutes.
Oh... and I used a fair amount of fermcap in both carboys. (I owe you some fermcap Drinkswell... I'm good for it)
So... we'll see. hopefully that massive 05 cake will put a real dent in the second batch. As it comes down, I'll continue to feed the second batch into the first along with 099 and oxygen.
The "second batch" was continuously pushing bubbles out of the airlock in about 30 minutes.
Oh... and I used a fair amount of fermcap in both carboys. (I owe you some fermcap Drinkswell... I'm good for it)
So... we'll see. hopefully that massive 05 cake will put a real dent in the second batch. As it comes down, I'll continue to feed the second batch into the first along with 099 and oxygen.
bottlebomber
Well-Known Member
Holy crap that's a lot of yeast... did you check MrMalty just out of curiosity? I know your in somewhat uncharted territory but it would be amusing to see... some 5 trillion cells
ChandlerBang
Well-Known Member
819 billion cells. I think Mr. Malty just stroked out.
OP
OP
Did not consult Mr. Malty. My strategy was to just toss as much yeast at it as I could.
I THINK, and I really would welcome some thoughts or opinions on this, the way to go with these monster gravity beers is to just overpitch by a fair amount.
The first batch wasn't that big... 1126... but I racked... what does that look like in the first pic? About 4 gallons? I racked 4 gallons of 1126 wort onto the yeast cake from 10 gallons of 1090 IPA.
That cake dropped the gravity from 1126 to 1019 in seven days. What surprises me about that is that I didn't realize US-05 was that ABV tolerant. That's 14.9% ABV and when I racked off the US-05, it was still going.
I am doing a little bit of back-of-the-envelope math and I am optimistic at the 05 will put a pretty decent dent in that monster second batch. After I equalized the volume on both batches, I am pretty sure I had about 3.75 gallons of each.
I then took about a gallon from each and swapped it into the other... so... again, rough math, a gallon out of 1260 and replace it with a gallon of 1019 and I should have dropped the OG in the second batch down to around 1.200... which... is stull huge but not 1260 huge. Of course I was adding 15% ABV BEER to the wort but the ABV would be diluted obviously and if the 05 was tolerant up to 15% to start with... so I don't think it'll be a problem.
That second carboy with the really high wort is BLASTING away and if I can get that down to 1.100 with just the US-05 (which I am reasonably confident I can), I think I'll be in really good shape.
The first batch is chugging away and chomping on the 1260 wort I added to it with the 099... and then... again, if I can get the second batch down.... I am feeling pretty good about that growing cake of 099 finishing it off with oxygen shots.
Of course the one variable I'm going to hit reasonably quickly is the ABV tolerance of the 099. It is listed at 24% I think and that's where I'm shooting (would REALLY like to break 25% but we'll see if the yeast can push it over that line).
I THINK, and I really would welcome some thoughts or opinions on this, the way to go with these monster gravity beers is to just overpitch by a fair amount.
The first batch wasn't that big... 1126... but I racked... what does that look like in the first pic? About 4 gallons? I racked 4 gallons of 1126 wort onto the yeast cake from 10 gallons of 1090 IPA.
That cake dropped the gravity from 1126 to 1019 in seven days. What surprises me about that is that I didn't realize US-05 was that ABV tolerant. That's 14.9% ABV and when I racked off the US-05, it was still going.
I am doing a little bit of back-of-the-envelope math and I am optimistic at the 05 will put a pretty decent dent in that monster second batch. After I equalized the volume on both batches, I am pretty sure I had about 3.75 gallons of each.
I then took about a gallon from each and swapped it into the other... so... again, rough math, a gallon out of 1260 and replace it with a gallon of 1019 and I should have dropped the OG in the second batch down to around 1.200... which... is stull huge but not 1260 huge. Of course I was adding 15% ABV BEER to the wort but the ABV would be diluted obviously and if the 05 was tolerant up to 15% to start with... so I don't think it'll be a problem.
That second carboy with the really high wort is BLASTING away and if I can get that down to 1.100 with just the US-05 (which I am reasonably confident I can), I think I'll be in really good shape.
The first batch is chugging away and chomping on the 1260 wort I added to it with the 099... and then... again, if I can get the second batch down.... I am feeling pretty good about that growing cake of 099 finishing it off with oxygen shots.
Of course the one variable I'm going to hit reasonably quickly is the ABV tolerance of the 099. It is listed at 24% I think and that's where I'm shooting (would REALLY like to break 25% but we'll see if the yeast can push it over that line).
