Biggest beer

[s3n8]

HEE HEE

No yeast I know of (aside from wine or champagne, which will never touch my beer) will have anything left after fermenting a beer that big.

I bottle carbed my biggest one, but I did a bastardized krausening get it to.

I put new yeast into the priming water/sugar and waited untill it got fairly foamy before racking and bottling.

It still crapped out before carbing very much, but it was perfect for an imperial stout.

You guys are scaring me about bottle carbing my barleywine (OG 1.096). I am planning a long secondary, so I was planning on pitching a bit more yeast, but I may have to look into something a little more tolerant than nottingham. If it finishes where I hope (~1.020) that should put me close to its upper limits. Any recommendations for a nice neutral champagne yeast to bottle carb?

 

[Torchiest]

I dunno, I added a packet of Nottingham to the secondary for my Strong Dark Belgian, which took it from ~1.033 to 1.025 in a month before I bottled it. This was a beer that started at 1.090 btw, and was in primary for a month as well.

 

[Saccharomyces]

You guys are scaring me about bottle carbing my barleywine (OG 1.096). I am planning a long secondary, so I was planning on pitching a bit more yeast, but I may have to look into something a little more tolerant than nottingham. If it finishes where I hope (~1.020) that should put me close to its upper limits. Any recommendations for a nice neutral champagne yeast to bottle carb?

Yiikes don't use champagne yeast to bottle carb, you'll have bottle bombs. I'd add more of the original strain to be safe, if you get too much attenuation, you're in trouble...

 

[TwoHeadsBrewing]

My highest was 1.069, on my IPA. However, I plan on doing a pretty big stout that should come in around 1.075. I haven't had a lot of beers above 8% that I would want 2 cases of...most of my stuff is in the 5-6% ABV range.

 

[Torchiest]

Well, with my IIPA, I did run into a bit of trouble because I didn't drink it all before the hops puttered out and the taste degraded, but with the dark Belgian, it has only gotten better, and having all that strong beer has been fine, since it's okay to take my time with it and not feel rushed. It's been aging more than a year now and still delicious.

 

[DeathBrewer]

i've done some 1.100 belgians. weren't my best beers, tho

 

[Brew-boy]

Biggest I have done so far was a R.I.S. @1.093

 

[pcolson]

may i ask what the recipe is for this imperial stout?? sounds fantastic!

 

[EvilTOJ]

My 888 RIS was 1.139 finished out at 1.026. so around 15%

 

[beerbuddy]

Robust Porter came in at 1.070. Finished 1.022. Tasted like a strong cup of black coffee.

 

[BierMuncher]

My 888 RIS was 1.139 finished out at 1.026. so around 15%

Boy...you kinda missed the point of the 888 there didn't ya. In a good way of course.

My 888 was dead on at 1.088 and thus far my biggest...

But the 999 brew is just around the corner.

 

[Torchiest]

may i ask what the recipe is for this imperial stout?? sounds fantastic!

Imperium Stout

10.50 lb Dark Liquid Extract
1.00 lb Caramel/Crystal Malt - 80L
1.00 lb Chocolate Malt
1.00 lb Roasted Barley
0.25 lb Black (Patent) Malt
0.25 lb Special B Malt
4.00 oz Target [10.00%] (60 min)
1.00 oz Fuggles [4.00%] (15 min)
1.00 oz Goldings, East Kent [4.20%] (0 min)
2.00 lb Candi Sugar, Dark
1 Pkgs British Ale (White Labs #WLP005)

Boil Volume: 3.53 gal
Top Up Water: 2 gal
Estimated OG: 1.093 SG
Measured OG: 1.105 SG
Estimated FG: 1.026 SG
Measured FG: ???
Estimated Color: 82.4 SRM
Bitterness: 69.3 IBU
Estimated AbV: 8.8 %
Actual AbV: ???