The OFFICIAL 11-11-11 Old Ale Thread - The HBT Anniversary Series

[orangehero]

At 1.011 for me. Brett aroma of horse/leather/tobacco with a haunting whiff of tart cherry. Taste is very complex, malty sweetness, a sour fruit tartness, smooth medium bitterness, dry finish with alcohol warmth. The tartness jumped out at the first sip, but then it faded to the background as you keep sipping. All melded well with a background of the Medium Toast French Oak (16.7 g in 3 gal). This Old Ale is awesome, the Brett really sets it off. I think I will save the oak cubes to inoculate future batches.

 

[orangehero]

To add: The saccharomyces appeared to attenuate down to 1.023, which was steady for nearly a month, from which point the brettanomyces slowly brought the SG down to 1.011 over the course of 4 months.

It's been 6 months altogether and the pellicle is still really thick and doesn't appear to be going anywhere.

I plan to bottle at 9 months. Should I wait for the pellicle to drop or just go ahead according to schedule if the SG is no longer decreasing?

 

[smokinghole]

Anyone else that's bottle conditioning this brew package the beer up yet? I'm going to grab a bottle next time I'm up visiting family to see it's coming along.

 

[MarsColonist]

Is there a list of participants? Just curious how many bottles I need to reserve for this swap..

 

[smokinghole]

We should probably check on participant numbers for the swap....

 

[Golddiggie]

Anyone thinking about what to make this year???

 

[jmo88]

Anyone thinking about what to make this year???

A big holiday ale? Maybe a little spice and/or oak.

A really big saison?

 

[Haputanlas]

A big holiday ale? Maybe a little spice and/or oak.

A really big saison?

My vote for a big holiday ale (spiced and oaked).

 

[bierhaus15]

I would be a bit leery of aging a spiced beer so long. I haven't had many spiced examples that taste better at 10+ months than at 5.

This probably wouldn't be too popular, but I'd love to do a Dopple or Eisbock.

 

[Haputanlas]

I would be a bit leery of aging a spiced beer so long. I haven't had many spiced examples that taste better at 10+ months than at 5.

This probably wouldn't be too popular, but I'd love to do a Dopple or Eisbock.

Then just oak.

I'd be down for a dopple as well

 

[AlphaWolf-Brewery]

I am very excited to try this beer, it was excellent out of the secondary and has been naturally carbing in a keg for a few months now. Plan to chill and bottle from the keg next month. Mine finished a little bit higher at 1.018.

As for next years I propose we do something different. All of the other beers have been big beers that benefit from some aging. I think we should do a smaller beer that also benefits from aging. Either a Beriner Weiss or a Gose.

 

[jmo88]

I would be a bit leery of aging a spiced beer so long. I haven't had many spiced examples that taste better at 10+ months than at 5.

This probably wouldn't be too popular, but I'd love to do a Dopple or Eisbock.

I've always spiced at packaging. That way you know you're not overdoing it, kind of like dealing with fruit extracts.

 

[bierhaus15]

I've always spiced at packaging. That way you know you're not overdoing it, kind of like dealing with fruit extracts.

Good point. That might be why I dislike so many commerical spiced beers.

Also, I bottled a gallon of my oaked 11-11-11 last month and it seems the pellicle has returned in the bottles. Is this pretty normal for bugged beers or something I need to watch out for?

 

[smokinghole]

Oaked wee heavy?

I'm making a high gravity export stout with this old ale blend through the winter.

 

[MDVDuber]

I know it's probably been done to death but I've been really digging the oaked IPA's and IIPA's lately.

Is it time to start a 12-12-12 thread?

 

[AnOldUR]

I know it's probably been done to death but I've been really digging the oaked IPA's and IIPA's lately.

Is it time to start a 12-12-12 thread?

I'd second an Oak Aged English IIPA.






edit to say:
Curious, what do you do after 2012 and we run out of months.
Something like 1-3-13, 1-4-14 . . . 9-9-99?

 

[strat_thru_marshall]

I'd second an Oak Aged English IIPA.






edit to say:
Curious, what do you do after 2012 and we run out of months.
Something like 1-3-13, 1-4-14 . . . 9-9-99?

I like the IIPA idea, but it seems like it'd turn into a Barleywine after 12 months aging....maybe a blast of fresh dry hops 1 month before bottling? Hmm.

My 11-11-11 is still in the carboy on oak. I probably need to get it in a keg and get it carbed up so I can bottle it soon.

 

[commonsenseman]

I'm in for a IIPA. Hop the crap out of it during the boil, wait 10 months, dry hop the crap out of it, bottle or keg, drink within a couple months.

 

[smokinghole]

English IPA with oak cubes from the old ale? Seems like it'd be appropriate for a barreled IPA....

 

[MDVDuber]

English IPA with oak cubes from the old ale? Seems like it'd be appropriate for a barreled IPA....

Yeah - I wish now that I'd saved the oak cubes from this one to play with...

 

[Homercidal]

I'm a little worried about making a 12-12-12 beer.

I mean, the Mayan Calendar predicts the end of the world in 2012, and I am beginning to think that it just might be possible that a 12-12-12 recipe could become so absolutely perfect, that it causes time to stand still.

Think about it.

 

[smokinghole]

Well I can add some more cubes to the jar I have. I can send some with the bottles I send out for those that don't have them still. Plus I have a pouch from wyeast still. Sure it's not a super viable culture but I can grab a bunch of 50ml centrifuge tubes from school and make a starter if anyone really needs.

Of course anyone could just buy the brett C from wyeast since that's what's probably in the old ale blend.

 

[MDVDuber]

For my future reference- how are you storing the cubes that you saved?

As for the Mayan calendar - we'll need something to drink as it all comes to an end - better good beer than anything else.

 

[smokinghole]

Stored in a mason jar with a bunch of the yeast sediment in fridge. I figure I can abuse the yeast and if I want to use it again I can streak a plate and pick the best colony.

 

[FuelshopMcgee]

I've missed out on this until now but I would love to get in on the 12-12-12...Is there any recipe ideas started? I was thinking an end of the world recipe should be somethins strooooong..Pushing limits of those little yeast bastards to get one more good job out of them before the world ends

 

[commonsenseman]

I've missed out on this until now but I would love to get in on the 12-12-12...Is there any recipe ideas started? I was thinking an end of the world recipe should be somethins strooooong..Pushing limits of those little yeast bastards to get one more good job out of them before the world ends

IIIPA? :rockin:

 

[Golddiggie]

How about either the oaked English IIPA, oaked wee heavy (big one) or a mother-f'ing big-assed barley wine? Something strong enough to both survive the end of the world and f you up so that you don't care about it. Should be in at least 10% ABV. I'd be good for a 5 gallon batch, maybe even a 10 gallon batch, depending on things. I have some recipes that I've been working on that could be candidates for this.

I think its time this got its own thread.

 

[orangehero]

Wheat wine?

 

[MDVDuber]

Folks - I've taken the liberty to post a 12-12-12 thread here:

https://www.homebrewtalk.com/f12/can-we-start-talking-12-12-12-recipe-264694/#post3198828

Hope I didn't over step my bounds.

 

[Beerbuck]

Hey there, I brewed the 11-11-11 a years ago on the 10-10-10 but didnt followed up and would like to enter the swap trade, is there any thread about it?
Cheers!