hmmmmm...

[HItransplant]

I did my first partigyle last wednesday. YAY!!!

anyway, the OG of my first runnings ended up higher than I thought. Preboil gravity was 1082, which according to my calculations (3.4 gallon pre-boil vol, 1.9 gal post-boil), is 1146 for an after boil OG. This puts me in the ballpark of 13%

This, as it turns out, is higher than the tolerance of the WLP007 yeast I had prepped for half of the brew (the other half Im fermenting with harvested yeast from a bottle of abyss).

I realized most of this after the fact since Im not yet at the stage where I can really deviate from my plan while brewing... anyway, I didnt have any other yeast ready. And, since this was my first partigyle I didnt know what would turn out...

I have a list of "to do different next time," but since I am here and now, Im hoping to figure out my next move.

Am I safe to assume that the yeast will/may stall out around 10%, or is there any likelyhood that the yeast will keep on a cooking?

what should I do at this point?

thoughts?

 

[djsethall]

You could let that yeast ferment out, rack to secondary and repitch with a higher alcohol tolerant yeast. I believe thats how Dogfish does their high grav stuff. That method would also buy you some time to get the yeast starter going.

 

[Guden]

Haven't used it personally but I've definitely seen reviews saying its handled barleywines of 12-13%, if it doesn't ferment further then that you could repitch then.

 

[HItransplant]

You could let that yeast ferment out, rack to secondary and repitch with a higher alcohol tolerant yeast. I believe thats how Dogfish does their high grav stuff. That method would also buy you some time to get the yeast starter going.

I was thinking this might be the way to go.

right now Im fermenting in two 1gal jugs, one on wlp007, and one on the deschutes abyss yeast. If I rack over to an empty 5 gal carboy and pitch that high gravity yeast,

1. will the fermentation create enough co2 to fill up the headspace (only like 1.5 gallons of beer, so 3.5 gallons of headspace)?

2. will I loose the effect of the 2 different yeasts, or will this just add another layer of complexity to the flavor?


lastly, any particular strain?

 

[HItransplant]

Haven't used it personally but I've definitely seen reviews saying its handled barleywines of 12-13%, if it doesn't ferment further then that you could repitch then.

well thats good to know.

funny thing is, the other yeast (from deschutes), seems to be the more active fermenter at this point.

the other variable that I think will only hurt the situation at this point is that the fermentation started out a little cold (overcompensated from my last wlp007 fermentation, which was a little estery after a 66-68 deg fermentation).

 

[HItransplant]

anyone else have a suggestion?

 

[HItransplant]

whats the quickest (at normal temps) that a big beer like this would get to FG? One week?

 

[onthekeg]

I would leave it in the primary fermenter for at least 3 weeks and rouse it a couple times a week. That is a big beer. 1.146 is almost syrup, give it time to chew. What is your current gravity?

 

[HItransplant]

I would leave it in the primary fermenter for at least 3 weeks and rouse it a couple times a week. That is a big beer. 1.146 is almost syrup, give it time to chew. What is your current gravity?

yeah, I was thinking about rousing.. it was definitely syrupy (hard even to siphon).

I havent taken a gravity reading yet because its a very small batch (3/4 gallon x2 jugs), and I have to be selective about what i pull out (need to have 1 gallon total at the end).

I was planning to leave it in there for 3-4 weeks, but its at 64 degrees and im wondering if I should pull it out of the water bath and let it warm up to room temp (68) since activity seems to be slowing and im not so worried about a huge exothermic heat addition.

but.. I tend to ponder.

thoughts?

 

[HItransplant]

Shameless bump to capture Saturday crowd

 

[HItransplant]

Anybody???
Still hoping for suggestions.

 

[HItransplant]

ok.. update time.

this has been in primary for just under 4 weeks now (will be 4 weeks on wednesday).

one fermenter is at 1056 (with wlp007) and one is at 1043 (with the harvested deschutes yeast).... this is in the neighborhood of 60% attenuation.

so, do I let it sit for a few more weeks, or do I pitch some high gravity yeast?

ideas? thoughts?