Utopia Clone #3 Perfecting Nirvanha

[DakotaRules]

Sorry cape, I misread your post.

Bird, behave, your still getting 3 bottles of U2. U3 may end up as drain cleaner or Paul is re-brewing this in secrete.

 

[PaulTheOriginal]

U3 may end up as drain cleaner or Paul is re-brewing this in secrete.

At the least, if U3 turns out bad, I'm hoping for soy sauce clone so I might be able to convince Steve at The Witches Brew to sell my portion.

I'm still not sold on the "if" before U3, by the way.

 

[Cape Brewing]

Maybe PTN shouldnt have tried using crayons this time.

 

[DakotaRules]

Paul or Yeager, is there any update? Is it moving at all? Do you need to repitch or rouse the yeast?

 

[Cape Brewing]

I thInk they've re-pitched several times. Havent heard any news in a while though between them both traveling. Yeager was in Florida I think and Paul was on his annual Thailand lady-boy lovefest extravaganza. Apprenrently he had a few "buy one get one free so you can make a sandwich" coupons. He was very excited.

 

[paulthenurse]

Ummmm Sammiches. Yuummmmbo.

Dropped another ten points since our last yeast/yeast nutrient addition. Still far too high and not in a ruxh to drop lower but it hasn't totally stalled. (Thank you, Schweet Baby Jebus.) Clearly we (I) stepped on our dicks with this fermentation by messing with what worked the first few times. Lesson learned. But we haven't given up on this yet, it will finish sometime, somehow.

PTN

 

[DakotaRules]

Paul does this get any kind of barreling? Smoke addition? Just wondering, I didn't see anything in the original notes. I was looking at Sacc's attempt at this also.

 

[Cape Brewing]

Is it below 1100?

 

[Cape Brewing]

Ugggg... I'm gonna have to effin make my own aren't i?

Sonofa!!! My freakin' brew schedule is backed up for like two months as it is between group brews and the Norton International... Now I'm gonna have to squeeze in a freakin U brew??? Arrrg.

 

[DakotaRules]

Cape if your going to try this let me know I may be interested as long as we can collaborate.

 

[Cape Brewing]

We'll see... I may be collaborated out for the summer. 240 gallons of group brewed beer is quickly approaching my threshold. And I'm not sure there is a lot to collaborate on. I would just use the U1 recipe so it doesn't taste like a UIPA and then just not ferment it like a *******.

 

[ComcastWineRookie]

is it possible to take the recipe, scale it down to say a 10 gallon batch and age in a cask?

 

[Cape Brewing]

That is what these guys did with the first two batches only they used chips instead of a cask... Which is how would do it as well. I would be nervous about how much oxygen it would be exposed to aging in a small cask for that long.

 

[TheDudeLebowski]

That is mainly due to the Kaiser Malt. If you know anything about Kaiser malt you can pump nitrogen into the filled cask to avoid any issues with oxygen. The nitrogen will create a blanket over the wort since it's heavier than air and you can age for as long was you want. Problem solved.

 

[Cape Brewing]

And normally, that would be a perfect solution but as anyone who has taken a chemistry class knows.... Nitrogen and nutmeg do NOT mix. I dont need a trip to the ER.

Besides.... Kaiser malt is in The Awesomeness... Not the U's.

 

[DakotaRules]

I was thinking a small batch also 10 gallons and chips or wooden dowel.

 

[TheDudeLebowski]

I thought you used fresh nutmeg and not processed? They are totally different. The main ingredient in the processed nutmeg is chemically on the other side of the periodical chart and won't mix with nitrogen. Processed nutmeg is right next to OxyCln.

 

[ComcastWineRookie]

I am on page 7 of the U1 thread, and I am taking notes. I think I may try it on my own...I know(insert jokes here), I am a newbie to all grain, and why would I want to attemt this on my own, but I think i may be able to pull it off

 

[Cape Brewing]

nah... I'm JOKING...

making the wort is the easy part. There's nothing special to it other than you boil it for like 9 freakin' hours. The real trick to this beer is the fermentation and they never really tell you how to do it in these threads. Not saying they're all super top secret.... it's just not really discussed and that is 98% of this beer.

I would strongly suggest doing a ton of reading about fermenting out super high gravity beers (suggestion: Don't do it with a freakin' yeast cake from a 1050 pale) before you attempt this beer.

The other nuance from this beer is you need to have a decent taste for how it is going and then how to nudge it in different directions once fermentation has taken off. Paul is not-very-good at a LOT of stuff but he DOES have a decent palate and is able to do this reasonably well... assuming the beer actually ferments.

The other thing to think about is that it is a large chunk of money given the grain bill and a long time to tie up a fermenter so make sure you know exactly what you're doing before you fire up the pots.

 

[ComcastWineRookie]

I am looking into getting equipment for this and this only...probably gonna take me near 6 months before I even think of attempting this anywho..at least on my own...if someone else...ahem...wants to share the cost of this I would be willing to do that as well

 

[Cape Brewing]

You shouldnt need any special equip.

Nah... Like i was saying to Dakota earlier, i'm skeptical I am going to be doing any collaboration brews anytime soon unfortunately. I am insanely backed up on beers and a huge percentage, if not all, of my brewing is going to be done on a moments notice so I don't want to be tied to setting up calendar dates , etc.

 

[Cape Brewing]

Plus when I do it I'll probably go even further just to one-up Paul an make a "double batch"... One regular U at normal ABV of 20+ but then make an Imperial U at 40+ ABV.... Just to piss him off.

 

[DakotaRules]

Ha! I would love to see and have a share of the 40+. Once I get my kegerator going I will be able to make beer over 40% too! I need to get my tap beers going and house ales back on tap.

 

[DakotaRules]

Birds right about the cost! I can have 6 more beers or one beer that'll have to wait to be drunk for over a year.

 

[paulthenurse]

Once I get my kegerator going I will be able to make beer over 40% .

That is probably the single stupidest sentence ever written on HBT! You make Zilgians Code Monkey Rant sound like scholarly debate! You're going to make 80 proof beer in a kegerator? Oh really? Please, educate us on how you're going to do that! Jumping Jeebus! All that effort Jamesons Distillery goes through to distill their whiskey by boiling off the alcohol could be avoided by using Dakota's fridge! Eureka!!!!!

My life is a wreck, I'm friends with the dumbest muttahfarkers on the planet! Where did I go wrong?

 

[Cape Brewing]

Ummm... If it is a chest feezer (which I think he's talking about) he could partially freeze the keg.

That's how you make an Eisbock Paul. It's a beer. It has kinda high alcohol.

 

[DakotaRules]

It's actually not that complicated. Once you make a high gravity beer ie utopias, and its fermented out, you put the beer in said kegerator and begin to freeze the beer, you drain off the slurry liquid which is alcohol and that my friend is your 80 proof beer.

It's how they make that high gravity beer shoved up a squirrels butt.

It just another technique I would like to try, once I have have plenty in tap.

 

[DakotaRules]

Cape you beat me to it.

 

[Cape Brewing]

You gotta remember, Paul's old. He's not used to them there fancy eee-lectroficated colder-makers

 

[DakotaRules]

Jumpin jeebbuss!!! (hiccup) His statement sounded like a hillbilly to me, I thought Paul the all knowing knew it all!