Hi % beer?

Beermaker · Apr 25, 2006

Yes, I did add another package of yeast several weeks ago, and kick started the fermenting again. But it has slowed way down again, I need to feed this Beast again soon.

Mykel Obvious · Apr 26, 2006

Hey Beermaker...
So tell me what all you did to get this ABV... I'm interested in doing a Utopias like beer (or at least a Big Bad Barley Wine in the 20%+ range), and I was wondering what all you did... Did you follow the "High Gravity Tips" from White Labs???

Aeration type? Air or Oxygen and time used

Did you aerate for more than one day (Whitelabs spoke of multiple bursts over the first 5 days)

Amount pitched at start... they say 3-4 times normal... did you do a starter and if so, what size... and did you use a magnetic stirrer?

Higher nutrient levels? did you use servomyces on this, Fermaid K etc???

Did you do your repitch with WLP099 as well?

Any tips you can give would be appreciated... I've only used this yeast once... I have the start of a Flanders Sour Ale in the secondary right now that used WLP099... it started out at 1.084 and when I racked to secondary after one week was at 1.020 and it has been bubbling in secondary for 3 days now (still one bubble every 15-20 seconds so it's still going strong)... I'm guessing it will finish at somewhere around 1.010-15 before I add the Brett and Bugs to the mix... then with super attenuation, it will be about 10.5% ABV... too bad this won't be ready to taste till around Christmas

I use an aeration pump with a 2 micron stone... I go for at least 30 minutes in my "flotation" system (I aerate in my bottling bucket and drain from under the foam to leave some trub behind... I'm gonna find a good tall plastic bucket and build a 4 stone setup so I can do "real" flotation and remove even more trub) and I've started doing 30 more minutes of air in my 6.5 gallon carboy as well... trying to get the max oxygen in the wort...

Also, what temp did you run your ferment? I let this one go to 80F+ as I'm doing a Belgian clone... I tasted it at racking time, full of yeast and warm/flat it was fruity and it had a bit of fusel bite in the mix, but I think the fusel flavors will mellow fine with the 8 months I plan on leaving it in the tertiary carboy

anyway, anything you can share would be a help in reaching a 20%+ ABV

thanks,
mikey

Beermaker · Apr 26, 2006

Well, I ferment at about 70-72, in a dark closet. I actually boiled 8 gallons down to 6, and took .5 gallons and split that into starter batches. No magnetic stiring. Just a large beaker and a balloon to watch activaty. I added my first yeast and LME after cooling to 70 degrees. Very vigorous primary activaty. Then added the other 2 starters about 1 month or so apart. I aerated 3x in the first 2 weeks in primary. I used an airstone and an o2 bottle from a welding store. I did use servomyces and wlp099 each time. brought it all back to life.
My hydrometer does not have much range. About 1.170 ish. So I had to use a refractometer to check starting out. If my calcs were right, it should be over 1.200, and the refract said about 24% est. abv. I dont know how acurate the refract is right now, but I tried a few drops on it, and looked to see it almost 20%. Should be ok....anything I missed. Oh yea, I brewed this the beginning of February, and here it is the end of April.....3 months in 2ndary so far, and still going. I will needto order another servo, wlp099, and a LME to mix up and get growing for the next addition....I will update....

Beermaker · Nov 17, 2006

As of today, my gravity is 1.062. I added 1/2 lb LME and will keg in a few days when bubbling stops. I brewed this on 1-08-06, and will keg soon. Taste is lightly sweet. Almost Barlywinish (sp?). I have a sample in the ice box for my buddy to try in a little while. Color is like a light red ale. Almost what I was looking for. Hoppyness is middle of the road, butam building a water filter into a hop back. I will place a water filter 1 micron size in the filter canister, and fill the outer part with Eureka hops. Then hook it to my keg. I will draw the beer into the filter housing, through the hops, into the filter and out into my glass. Hope it works.:rockin: I will post a follow up. I am trying to figure out my ABV. Can anyone help me with this based on my proir OG in this thread?

dantodd · Nov 17, 2006

1.200 to 1.062 comes up as 18.5% in beersmith. Did you have a particularly high mash temp? Sounds like you should be down to 1.040 or less with the honey etc. in your boil.

Beermaker · Nov 17, 2006

It may come down a bit more in a few days since I added a little more LME. I was hoping for about 1.050. Mashed at 146-152 I think. But been sitting in the closet about 72 degrees ever since January. I am going to keg in a few days and start drinking it. It is very surprisingly good.

Beermaker · Jan 27, 2007

I call this Thors Hammer. It is about 22% abv based on gravities. It is a Braggot. It scored 39/50 at the last competition, and 1 of the judges comments said it could be a strong belgian commercial beer. Man is it good.