I just brewed this today so that I can possibly celebrate my sons first birthday with this... I had a omgomg what did I justdo moment with the preboil gravity measurement...I didnt take into consideration the temp of the sample and freaked myself with how low it was showing(1.035) but after I let the sample cool it was actually at 1.087... now here is the strange part... I took a OG reading.. and it came in at 1.078.... how did it do that?! The temp of the pre boil then it was measured was 68 degrees. The same as the post boil... how in the world does this happen?!
Has anyone given this a shot with Conan yeast? A fellow HBTer sent me a vial, and I'm anxious to use it, but I also need to get started on an RIS (a friend is having a baby in 5 months, this is his baby present). I'd ferment low to keep the peach out of it, but wondering if it's going to attenuate too far, leaving it thin?
We used Conan in an English bitters, (Pale), and it had an interesting ester that worked very nicely with the Pale style. I'd describe the character as "fresh stone fruit", almost peachy. I've never tried it in a RIS.
What temp did you ferment that at? I've heard if you keep it low 60s, you avoid most of the fruit...
Anyone ever done this beer and aged it with some bourbon oak chips?
Anyone ever done this beer and aged it with some bourbon oak chips?
Didn't see an answer on this, so figured I'd try to post again as it probably got lost.
I'll be brewing this beer as recipe again this week. I made this beer last year. It turned out great, but without any head. Any suggestions on how to correct that? FG was 1.030 when bottling. I did primary for a month and secondary/aging for another 3-4 months before bottling. Should I repitch some yeast at bottling? Add more priming sugar next time?
No chips. This stout will be going into my oak barrel, though.
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Mashing higher, (with good calibrated temp probe), will help with body and head retention. We mash no lower than 154F and mash out at 170F.
How long did you let your "second mash"/"super sparge" sit? Before draining I mean.
So my curiosity has been sparked at the notion of partiglying this recipe. I've never done it, and have a couple questions from what I've read. I see a lot of people are adding additional grains for their partigyles. Does this imply a second mash?
From my understanding and what I've read, the idea with a partiglye is to collect the first runnings, sparge to full pre-boil volume, and then sparge again to get a second running of a weaker wort for a second beer. Seems straightforward enough, but if one were to add grain before the second running, that additional grain would not have been mashed and therefore wouldn't contribute sugars to the second wort. This doesn't make sense to me and so i suspect I've misunderstood the process??
Are people adding additional grains and remashing to create their second batch? Or is the additional fresh grain added undergoing something more akin to steeping? Ie. Adding flavours more than sugars.
Any inghts would be greatly appreciated. I'm turning 30 in late March and think a Imp Stout/Partigyled Porter brew-day is the way to play out my 20s...
Mar-
Any suggestion on getting a beer from the "second runnings" of this grist? (not sure if I am using the right terminology here). It is a ton of grain and if we can pull off another batch of wort after the RIS is lautered, I would like to do so. Any suggestions on how to, or even if we can do this?
Thanks.
Mar-
Any suggestion on getting a beer from the "second runnings" of this grist? (not sure if I am using the right terminology here). It is a ton of grain and if we can pull off another batch of wort after the RIS is lautered, I would like to do so. Any suggestions on how to, or even if we can do this?
Thanks.
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