Guess what I just did?

[tre9er]

After a long day of partigyle brewing, the first batch was done, cooled, in fermented and time to pitch yeast. This was to be an adaptation of Yooper's Stone Ruination clone. The other beer was to be a simple Kolsch.

So what did I do, trying to hurry (SWMBO keeps asking me when I'll be done with "stinky brewing")??

I pitched the Kolsch yeast into the IIPA. FAIL.

I guess it will be fine, just hope it attenuates out as much as the chico would have. Both are repitches and the IIPA is only a 2.5g batch so I'm thinking it should attenuate.

Now my kolsch is gonna be a...american ale I guess (since I'm forced to use chico now)?

 

[tre9er]

In other news, I must've gotten killer efficiency...Ruination OG was over 1.1 :rockin:

 

[tre9er]

Looks like the partigyle calculations weren't quite spot-on. I got 1.120 from the first 1/3 and 1.36 from the last 2/3. Should have been 1.078 and 1.039 with total gravity of 1.052 for the mash. It's my fault though. The volumes weren't quite right. Didn't boil off as much in the 2/3 batch so gravity corrected is [probably pretty close. Still don't know how I got 1.120 from the first 1/3 though. I think my absorption wasn't quite as high for some reason either. Collected 4g from first runnings compared to 2.6 planned? Weird. Going to have to figure out how that happened. Had plenty of runnings for second beer though with prescribed sparge amount.

 

[passedpawn]

I've used kolsch yeast in an IPA. Very nice, not a fail.

 

[TrainSafe]

This should be fine. the kolsch is a nice clean yeast.

 

[tre9er]

Well I corrected the IIPA gravity by adding 1.6g of distilled water to fermenter. There was about 3g in there before, so my math says that takes 1.120 to 1.078. Now I have 4.6g instead of 2.5 :rockin:

The Beer-Formerly-Known-As-Kolsch that's now some light ale came out at 1.032 for 5.75 gallons.

My volumes due to boiloff and absorption were off. I usually absorb .19g/lb but this time I borrowed a fruend's larger mash tun and for some reason I just didn't absorb as much. 6.6g strike for 18.5lbs grain and first runnings were 4g???

My efficiency had to be great though because BT Partigyle table said 1.052 splits to 1.078 and 1.040 in 1/3 and 2/3 splits. I ended up with 1.120 and 1.032 but volumes were more than planned on both, too.

Essentially I ended up with great efficiency. Had been playing with my Corona and got a slow speed drill Friday. Crushed very slow and noticed no whole kernels but plenty of husks.

I love this partigyle stuff but my elements are way underpowered running half potential (using HLT w/1650w element for smaller BK and just one 1500w element in other BK due to only two dedicated 20A circuits). Going to have to make recipes that incorporate dilution so the boils are smaller.

 

[tre9er]

Last thing, can wl029 handle the high alcohol of a 1.078 beer? Any tips to making sure it attenuates well?

 

[Andrew5329]

Last thing, can wl029 handle the high alcohol of a 1.078 beer? Any tips to making sure it attenuates well?

You've probably brewed a whole lot more than me, but remember the golden rule of homebrewing...

Relax, Dont Worry, and Have A Home Brew.

 

[tre9er]

You've probably brewed a whole lot more than me, but remember the golden rule of homebrewing...

Relax, Dont Worry, and Have A Home Brew.

Yeah I haven't made a big beer like this before though. Some yeast can't handle high alcohol. This should finish around 8%

 

[tre9er]

So, anyone? Will WL029 get me low enough from a 1.078 OG? Should I pitch some chico at some point too? No starters were made so I just pitched a harvested mason jar of kolsch yeast, warmed to room temp, into well aerated wort.

 

[passedpawn]

So, anyone? Will WL029 get me low enough from a 1.078 OG? Should I pitch some chico at some point too? No starters were made so I just pitched a harvested mason jar of kolsch yeast, warmed to room temp, into well aerated wort.

Wyeast 2565 is a great attenuator. It'll easily go 80% assuming a good mash. Maybe the White Labs yeast is the same strain?

 

[tre9er]

Wyeast 2565 is a great attenuator. It'll easily go 80% assuming a good mash. Maybe the White Labs yeast is the same strain?

I hope so. This is my first high gravity beer, so I wanted to know at what point I find out if additional measures are needed?

 

[chuckstout]

I just made an IPA 1.082 with wlp 029 and it shutdown at 1.028, I made a yeast starter 1 liter on a stirplate, but my yeast vial was a ways out of date.

Next time i plan on making the starter a half liter larger then what it calls for just in case. Also we had qsome freak weather around day 5 or 6 that i beleive shocked the yeast because i had some wlp060 get stuck in the same spot

So if your yeast is pretty fresh, healthy and you have good temp control you should be fine.

 

[tre9er]

This was a repitch, originally harvested in April, refrigerated since then. Only used for one batch prior to this. Should have had way more cells than a vial would but not sure how many a repitch has compared to vial made into a starter.

Also, pitched at around 70* and kept near 70 (ambient) for 24 hours, then moved to water bath where outside of bucket (above water) reads 68 right now.

I guess at this point I'm wondering if I can pitch some chico (WL001, US05, WY1056) if ferm stalls before I want it to.

 

[chuckstout]

Im sure you can, ive never done this but ive heard/read to make it into a starter and pitch at high krausen, id imagine about day 2-5

I also read that 029s flavor profile should still be the dominate character if you decide on pitching some chico strain

 

[wilserbrewer]

..... but my elements are way underpowered running half potential (using HLT w/1650w element for smaller BK and just one 1500w element in other BK due to only two dedicated 20A circuits).

Try 2000w elements...the additional 500w or 33% will make a big difference

less than 10 bucks well spent.

 

[NordeastBrewer77]

Wyeast 2565 is a great attenuator. It'll easily go 80% assuming a good mash. Maybe the White Labs yeast is the same strain?

No, there's no WL equivalent for 2665 according to MrMalty. Odd. Either way, OP, I'd say Kolsch yeast will make a nice IPA, ferment it a bit cooler than Chico, maybe 60 or so if you can do it, and you should be all good. The hops in a DIPA will be the show, and Kolsch is very clean yeast.

 

[tre9er]

Well I had the IIPA at 68-70 for the first 24 hours to encourage fermentation, then backed it down to the mid 60's for another 24 and now I've put it in the swamp cooler where it should be near 62. I still wish I had a thermowell in my fermenters so I could monitor BEER temperature instead of external temp or the temp of the bucket, as with stick-on thermometers.

White Labs says WL029 doesn't perform well below 62 unless during active fermentation...but I also don't want to cause it to drop out too quick. I need to read up more on fermentation temps. It seems like the recommended thing is to pitch it on the warmer end and keep it there for a while to promote fermentation starting, then take it down to where you want to be for primary ferm, then gradually raise it back up after 3-5 days to the upper end to keep the yeast going.

Is this generally what everyone else does? I used to just pitch, put it away at my desired temp, and leave it. Now I'm getting myself worked up about being scientific about it...not sure if it matters or not.

 

[tre9er]

Wanted to report that my IIPA on the accidental Kolsch yeast was sitting at 1.014 tonight, 8.4% ABV! :rockin:

It attenuated where my recipe said it would, with perhaps some help from someone swirling it a few times a day after initial ferm slowed down. Its only been in primary for 7 days! Started at 1.078.

Sample was gooood. Fruity, some notes I haven't had yet, even in my kolsch, although I ferm'd that one on the very low end for wl029.

Transferred IIPA to secondary and tossed in the 1oz nugget dry hops. Plan to keg next week. Can't wait

 

[chuckstout]

Awesome, also good to here i got a chance on my re-brew, ill probably follow your advice on keepin them in suspension

 

[tre9er]

Awesome, also good to here i got a chance on my re-brew, ill probably follow your advice on keepin them in suspension

Let it warm up to upper ranges of ferm zone too. Just make sure initial ferm is done beforehand. If I made a starter I might have ended up with a hoppy barley wine!

 

[wittmania]

So, when can I help you start drinking this?

Also, 1,336 posts since joining HBT in 01/2012? Epic. Thanks for all of your contributions around here.

 

[TyTanium]

Don't know how I missed this one. I love Kölsch yeast in hoppy beers. The only disadvantage is it doesn't clear as fast as the 1056/1272 strains...mine usually taste yeasty for a good 2-3 weeks, but then it's amazing. Some cold conditioning helps too.

It's really clean at lower temps, but I actually prefer it on the high end (upper 60's to low 70's)...throws out some nice, light fruitiness that works well with the hops.

I currently have a 1.060 wheat pale and 1.075 IPA bubbling away right now...

 

[tre9er]

So, when can I help you start drinking this?

Also, 1,336 posts since joining HBT in 01/2012? Epic. Thanks for all of your contributions around here.

Cold crashed last night. Should be ready by this weekend :rockin: 8.4% ABV

Also, the post count...that's called being a "post whore"

 

[tre9er]

Don't know how I missed this one. I love Kölsch yeast in hoppy beers. The only disadvantage is it doesn't clear as fast as the 1056/1272 strains...mine usually taste yeasty for a good 2-3 weeks, but then it's amazing. Some cold conditioning helps too.

It's really clean at lower temps, but I actually prefer it on the high end (upper 60's to low 70's)...throws out some nice, light fruitiness that works well with the hops.

I currently have a 1.060 wheat pale and 1.075 IPA bubbling away right now...

I tasted some fruitiness in the sample, but I was thinking the nugget hops were helping with the flavor I got. The ferm temps for this were around 62 although internal surely got higher when it was going off.