irish red 18%abv

[D0ug]

I am sticking around and will keep doing what I want like I said before that's one of the reasons we home brew. It's to bad hbt doesn't allow some pic's like 3 or so for the non paying members. @Hap noting personal about the pic thing. I know the good people are worth it and well outnumbers the bad.

Chris, if you load your pics to a site like image shack you can insert the image in a post even if you're not a paid subscriber

Like this

just upload the image, select upload options resizing and pick 640x480. After you pic is uploaded click view image and copy the url of the image.
back on hbt go to advanced post, click on the insert image icon and paste the url in to the pop up window.

You're gonna have to pay if you want that avatar though

It just doesn't work with facebook or sites where you need a user id and password to see the image. Image shack is nice because they don't require you to create a user account to upload pics.

good luck

 

[dcp27]

unless you're using the keg to carbonate or plan to drink it flat, you're gunna need the champagne or 099 yeasts. notty is dead and won't be able to carbonate. theres no fear of them making this dry since the low IBUs will keep it sweet

 

[D0ug]

unless you're using the keg to carbonate or plan to drink it flat, you're gunna need the champagne or 099 yeasts. notty is dead and won't be able to carbonate. theres no fear of them making this dry since the low IBUs will keep it sweet

That would be added after aging though, at bottling time right?

 

[dcp27]

That would be added after aging though, at bottling time right?

well both will chew thru some of the remaining sugars so you'll want to give it some time (a week should be enough) before bottling otherwise you risk bottle bombs.

 

[Christafer11]

Still not sure about keg or bottle. I really dislike bottling a lot. I would put in keg with out hesitation I have empty's but not sure how long I can keep in there. I have never kept in keg long term. Would it be ok to keep in keg for 6months to a year as long as its hooked up to co2? If I did add the extra yeast I would prob do it about a week before bottle would make sense. Since I have all ready racked to secondary and off yeast bed. I think Ill let it sit for a while and see maybe sample and see if it's something I would drink in a few months maybe keg but more than likely will bottle just makes sense to bottle that type of beer.

 

[Christafer11]

.

 

[Yooper]

Still not sure about keg or bottle. I really dislike bottling a lot. I would put in keg with out hesitation I have empty's but not sure how long I can keep in there. I have never kept in keg long term. Would it be ok to keep in keg for 6months to a year as long as its hooked up to co2? If I did add the extra yeast I would prob do it about a week before bottle would make sense. Since I have all ready racked to secondary and off yeast bed. I think Ill let it sit for a while and see maybe sample and see if it's something I would drink in a few months maybe keg but more than likely will bottle just makes sense to bottle that type of beer.

Yes, it'll be fine in a keg. It's more of a "botting" type big since it's so high ABV and more of a sipper, but you won't get bottle carbonation anyway. The yeast is finished, and won't have enough "ooomph" to give you anymore out of it.

You could try kegging it, and then once it's carbonated, bottle it and let it age and drink as needed. It's really easy to bottle from the keg with $1 worth of stuff, and may be the perfect way to do it.

 

[Christafer11]

This should work for the pick now.

 

[D0ug]

Yooper, you must know...

I'm curious about how one would bottle carb a high abv beverage like this, can you just add an alcohol tolerant yeast, like EC-1118, at bottling with your priming sugar?

Or do you pretty much need to carb it in a keg and then bottle it?

Thanks, and sorry for the hi-jack Chris.

 

[Haputanlas]

Yooper, you must know...

I'm curious about how one would bottle carb a high abv beverage like this, can you just add an alcohol tolerant yeast, like EC-1118, at bottling with your priming sugar?

Or do you pretty much need to carb it in a keg and then bottle it?

Thanks, and sorry for the hi-jack Chris.

Not speaking out of actual experience, but you could use these:

http://www.austinhomebrew.com/produ...10600&osCsid=8c3a96fff787fa02b42eeb62db320a0a

They include some extra DME in each tab to provide just enough sugars to aid the yeast for a full carb.

However, they do leave floating yeasties. If you want perfectly clear beer, keep away from this stuff.

 

[Yooper]

Yooper, you must know...

I'm curious about how one would bottle carb a high abv beverage like this, can you just add an alcohol tolerant yeast, like EC-1118, at bottling with your priming sugar?

Or do you pretty much need to carb it in a keg and then bottle it?

Thanks, and sorry for the hi-jack Chris.

I wouldn't add EC-1118 at bottling. I'd add it before that. The reason is that if it isn't killed by the alcohol content, it'll ferment some sugars that ale yeast normally won't. So, you may have bottle bombs if you wait until bottling to add it. I'd add it in secondary, late, with a starter, and cross my fingers. But I feel that wouldn't be as easy and as dependable as simply carbing it up in a keg and bottling from the keg.

 

[Christafer11]

no good question good info. this is what the tread was started for. I like the keg to bottle idea best what parts would I need you said for like a dollar?

 

[Haputanlas]

http://img191.imageshack.us/i/hopsb.jpg/
This should work for the pick now.

Looks great. However, isn't your stopper kind of low? I would think you'd have a hell of a time removing that when it comes time to kegging/bottling.

 

[Yooper]

no good question good info. this is what the tread was started for. I like the keg to bottle idea best what parts would I need you said for like a dollar?

https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/

Read through the first few dozen posts. Bobby_M has a video showing the process, too, about 30 post in or so. I'm more of a visual learner, so that helped me a lot.

 

[dcp27]

I'm curious about how one would bottle carb a high abv beverage like this, can you just add an alcohol tolerant yeast, like EC-1118, at bottling with your priming sugar?

Just did that with a 1.14ish RIS so I can let you know in a month or so. Well I actually added it about 6 weeks before bottling along with some port soaked oak, but you get jist of it

 

[D0ug]

Thanks Yooper and dcp.

Sorry about the question, but I don't have any kegging gear and won't have room in the budget for anything like that anytime soon.

 

[Yooper]

Thanks Yooper and dcp.

Sorry about the question, but I don't have any kegging gear and won't have room in the budget for anything like that anytime soon.

So, you just wanted to waste my time with finding the post, answering the question and then using search to give you the appropiate thread and to answer futher questions? And you really didn't care because you don't have any intention of buying/having kegging gear anytime soon?

Nice.

 

[Haputanlas]

So, you just wanted to waste my time with finding the post, answering the question and then using search to give you the appropiate thread and to answer futher questions? And you really didn't care because you don't have any intention of buying/having kegging gear anytime soon?

Nice.

Slick D0ug!

 

[D0ug]

No Yooper, you offered the thread link in response to Christapher's post, who was the OP and who does keg.

I was asking in general if I needed kegging gear to carb up very high alcohol brews in case I tried something crazy like a barley wine, because I don't have any kegging gear and can't buy any in the foreseeable future. And you gave me a great response to that question.

I was apologizing to Christapher11 because he seemed to think my question was bad, and it's his thread.

I have seen your posts in other threads and have always appreciate your experienced advice on brewing.

Sorry if I wasted your time, didn't mean to, I did appreciate your response.

 

[D0ug]

Slick D0ug!

yeah, mark down another point for the obnoxious kid with the big mouth

 

[Christafer11]

in my post no good question. I meant no it WAS A GOOD question I did like and will use the link for info and now most likely keg then bottle due to it being brought up. Also yooper thanks for researching the link and providing it. This is going to be a strong solution my some of the concerns I had about adding yeast. Since my rant last night has been exactly what I was hoping for in this thread usefull help and good advice. Thank you all

 

[Christafer11]

I just read through the link parts list and guess what I have all that. I purchased my keg that I made into my kettle last month and the guy gave me two sanki taps with the picnic taps on them but I would prob never use I was gonna sell or trash they are prob junk anyway. I have a racking cain that I broke the top off and the stopper in my misc supplies bucket. So it will be FREE.

 

[D0ug]

sweet!

 

[Yooper]

No Yooper, you offered the thread link in response to Christapher's post, who was the OP and who does keg.

I was asking in general if I needed kegging gear to carb up very high alcohol brews in case I tried something crazy like a barley wine, because I don't have any kegging gear and can't buy any in the foreseeable future. And you gave me a great response to that question.

I was apologizing to Christapher11 because he seemed to think my question was bad, and it's his thread.

I have seen your posts in other threads and have always appreciate your experienced advice on brewing.

Sorry if I wasted your time, didn't mean to, I did appreciate your response.

No, it's fine. I thought you had started the whole conversation, so that was irritating! But I see that it's just a follow up question on carbing up big beers. Thanks for explaining, and making me see that.

Non-carbing is one of the issues with big beers, as the yeast is pooped out and any yeast that is added can be ruined by alcohol toxicity. Yeast doesn't grow or ferment in a high alcohol environment. Bottle carbing can be tricky as a result.

 

[D0ug]

No worries Yooper, I know you're very active on the site and have a lot going on right now.

I just didn't want to piss YOU off and have you thinking I was an ungrateful lout.
Happy Sunday

 

[Christafer11]

I brewed 10 gallons today and will be needing to use the carboy that the18% is in. I wont need it until racking to secondary so about another week -12days. I am thinking of putting it into the keg and hooking up the co2 and leaving it in the keezer about 36f. I plan on leaving it there for about 4 weeks at 12psi then bottling from the keg. Any input on these time frames. And if I should put it in the keezer? I could pressure it up and bring back in the house but I would have to keep going out to the garage ever day and hooking up the co2 for a while to carb it. I live in Northern nevada and garage temps are in the 30's and lower so might freeze if I leave it there.

 

[D0ug]

Sounds good, but you might want to sample before bottling, just to make sure hot alcohol flavors have mellowed enough for your tastes.

Time is your friend, especially with big beers.

 

[Christafer11]

I can leave in keg as long as I need I have more kegs than secondary carboy's so maybe I'll leave it there longer like 2-3 months before bottle.

 

[exotica59]

Interesting thread!
Your searching for the keg to bottle equipement has helped me out too Yooper, so a big thank-you from me as well.

 

[Christafer11]

I put the batch in a keg today to carb. I will bottle in about a week or two when ever I get time. I did taste test and was not bad, it was sweet alcohol and the dry hop was there very drinkable and I think just might bee good with some time.