okay....my taste description....
rich strong chocolate fades into a splash of direct coffee bitterness. it then spreads into a complex vanilla raisiny bread pudding....with a sweet fruity walnut finish that warms slightly
( 13%abv). another delightful note I noticed after the second drink. Is the juicy acidity dancing on the back of your tongue.
this is a beautiful complex beer....I'm cellaring most of it. it's been 9 long months and God damn it's worth it.
View attachment 359490View attachment 359491next batch going into this in 3 1/2 weeks
Question about transfering off the yeast to let it age/sit...
I originally fermented this in a 3.5 gallon mini-brew bucket from stainless steel... I filled up to the 3 gallon mark or so from my brew figuring I'd lose quite a bit from a strong and vigorous fermentation and blow off as well as for sampling for a gravity reading. When I went to transfer from the spigot, I moved it to a 3 gallon glass carboy, but after trub/blowoff/hydrometer losses I want to guess I only got about 2.5 or so gallons in my glass fermenter which means there's obviously a decent amount of air in the fermenter between the top of the beer and air lock... should I be worried that this will ruin and or affect my final product?
What can I do differently next time to make sure there's minimal oxygen/air contact?
Question about transfering off the yeast to let it age/sit...
I originally fermented this in a 3.5 gallon mini-brew bucket from stainless steel... I filled up to the 3 gallon mark or so from my brew figuring I'd lose quite a bit from a strong and vigorous fermentation and blow off as well as for sampling for a gravity reading. When I went to transfer from the spigot, I moved it to a 3 gallon glass carboy, but after trub/blowoff/hydrometer losses I want to guess I only got about 2.5 or so gallons in my glass fermenter which means there's obviously a decent amount of air in the fermenter between the top of the beer and air lock... should I be worried that this will ruin and or affect my final product?
What can I do differently next time to make sure there's minimal oxygen/air contact?
Any one add vanilla or put this in a barrel?
So after 7 days it has come from 1.095 to 1.018, roughly 10% abv! Smells like hot alcohol still, but tastes outstanding! Gunna transfer to secondary and let it sit the closet til December!
what yeast did you use?
There'll still be some residual co2 in the beer at this point that will escape and push that oxygen out. You should be just fine, I've never had an issue with a gallons worth of head space and bulk aging.
Awesome! I'm happy to hear that..
I have a new question.. I brewed this July 3rd, and Transfered to secondary a month later around Aug 8. Now I'm wondering when I should go to bottle and if I need to worry about bottle conditioning/carbonation.
For my bulk aging schedule, I was thinking Halloween might be a good time to bottle which would give it about 3 months in secondary.
With the yeast inactive for this long, and especially since it's been off the cake, will I need to add yeast to the bottling bucket to ensure bottles get carbed when I add my priming sugar? Or should I leave it as is and hope whatever residual yeast floating around in the beer should be sufficient to carb my bottles? Would it just take longer than the typical 2 week wait?
The yeast will wake up and start eating the sugar you introduce at bottling time which will cause your bottles to carbonate. I'd say check a bottle after a couple weeks. If it's carbed good enough get those babies in the fridge so you don't get bottle bombs. if it's not, let it sit another week or two.
Great! My OG was 1.1 and had a FG of 1.024... but do you think if I kept the bottles cellared and only refrigerated when I was closer to drinking, I could end up with bottle bombs? I am not even anywhere close to being able to keg right now (no fridge nor keg nor knowhow and so on to keg so I just bottle everything I make).
As long as you don't add way too much priming sugar, you shouldn't have to worry about bottle bombs. The yeast should have already eaten all the sugars it will eat in the beer, so all it will eat is the sugar you add.
And it might take a lot longer than a few weeks to card up with the high ABV, as the remaining yeast will likely be a bit sluggish to get going. The last high ABV RIS I made took a couple months to finally carb up to where it was supposed to, your results may vary though.
I used CBC-1 at the direction of another poster in this thread (https://www.morebeer.com/products/dry-yeast-cbc1-11.html?gclid=CKOg99X2oc8CFY9bfgodDKwFxQ). I used half of the packet with some priming sugar. Couldn't tell you how it turned out though. Bottled in June and I still haven't cracked one. Hid them away in a closet.
What size was your batch? Do you plan on just rehydrating the entire packet of cbc-1 even though the entire packet probably can more than serve purposes for a 5 gallon batch?I brewed a version of this 2 months ago and will be bottling this sometime next week. I am adding CBC-1 yeast to make sure that these carb up properly. Looking forward to trying these sometime mid to end of November. Can't wait. It tasted amazing when racking to secondary.
Awesome! I'm happy to hear that..
I have a new question.. I brewed this July 3rd, and Transfered to secondary a month later around Aug 8. Now I'm wondering when I should go to bottle and if I need to worry about bottle conditioning/carbonation.
For my bulk aging schedule, I was thinking Halloween might be a good time to bottle which would give it about 3 months in secondary.
With the yeast inactive for this long, and especially since it's been off the cake, will I need to add yeast to the bottling bucket to ensure bottles get carbed when I add my priming sugar? Or should I leave it as is and hope whatever residual yeast floating around in the beer should be sufficient to carb my bottles? Would it just take longer than the typical 2 week wait?
The yeast will wake up and start eating the sugar you introduce at bottling time which will cause your bottles to carbonate. I'd say check a bottle after a couple weeks. If it's carbed good enough get those babies in the fridge so you don't get bottle bombs. if it's not, let it sit another week or two.
Great! My OG was 1.1 and had a FG of 1.024... but do you think if I kept the bottles cellared and only refrigerated when I was closer to drinking, I could end up with bottle bombs? I am not even anywhere close to being able to keg right now (no fridge nor keg nor knowhow and so on to keg so I just bottle everything I make).
As long as you don't add way too much primary NF sugar, you shouldn't have to worry about bottle bombs. The yeast should have already eaten all the sugars it will eat in the beer, so all it will eat is the sugar you add.
And it might take a lot longer than a few weeks to card up with the high ABV, as the remaining yeast will likely be a bit sluggish to get going. The last high ABV RIS I made took a couple months to finally carb up to where it was supposed to, your results may vary though.
What should my FG be?
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