Way, way, way over the top Sam Adams Utopia clone

[paulthenurse]

Isn't that better than 'Baby Lurch'?

Melana darling,
Do you ever open your eyes when you and the big guy are doing the horizontal vorlauf?

PTN

 

[paulthenurse]

Would that make PTN a Wookie?

Pipe down, you.

 

[dmofot]

Hey I wanted to give shout outs to everyone who came and made Saturday such a fun day. I wanted to get individual pics of everyone but just didn't get around to it.

So here's who was there as best I can recall.

Paulthenurse
Chris (yeager 1977)
Tony Lopez
Albert (Sumo)
Jay Wilson (From The Witches Brew)
NedL (TWB) provided us with 1 1/2 lbs of his own homemade maple syrup
Brian (Bulls Beers)
Brian #2 friend of #1
Brian #3 (Cape Brewing)
Bill (Pres of South Shore Brew Club)
SmurfJuice (TWB)
Scott, (friend of Chris)
PaultheOriginal
JD (Wort Processors)
Marc (Drinkswellwithothers)

Hey, I made it out...of course I didn't do anything but eat and drink, ha. Might have influenced the Loose Cannon discussion.

Figured before you guys finish the Utopia, you might start considering the clone of the beer that has evidently surpassed Utopia in ABV:

Translated version of http://www.rp-online.de/public/article/panorama/deutschland/105883/Staerkstes-Bier-der-Welt-kommt-aus-Bayern.html

Hope to hang out and brew with you guys in the coming months!

DT

 

[paulthenurse]

My bad, I had you as JD. Well at least I got the D part right. I owe you a big thanks for turning me on to the Loose Cannon. I've been to the EAC a few times since and have really enjoyed the LC there. I'll be sure to have a pint or three when the EAC meets there on Feb 16.

PTN

 

[paulthenurse]

Hey DT,
is that a 30 gallon barrel or a 60? It looks like my 30 but I can't imagine a commercial operation using small barrels like a 30. What did it cost you?

PTN

 

[paulthenurse]

Hey guys,
There was a lot of discussion at both Masstoberfest and at the Utopia Brew Day about winemaking. I started a thread here so we can discuss it and perhaps join our resources together and do a group wine crush. There's just something about yeast. Those little barstards get in your blood and you can't look at anything with sugar in it the same way again. All you local aspiring wino's should check it out.

PTN

 

[dmofot]

Hey DT,
is that a 30 gallon barrel or a 60? It looks like my 30 but I can't imagine a commercial operation using small barrels like a 30. What did it cost you?

PTN

I believe it's a 60 gallon barrel (or possibly 53). It was used for Whiskey first, then Coastal Extreme (Newport Storm) used it to age their Thomas Tew rum. The Wort Processors purchased it from them and I'm not exactly sure how much it cost, but for some reason $125 sticks out in my memory.

It was definitely a fun day of brewing to fill the thing up! Started out in the upper 1080's and it's down into the 1020's right now. The last gravity reading tasted exceptional...

DT

 

[paulthenurse]

OK, so I'm drunk and I shouldn't be posting but...

I went by Chris's yesterday and here is where we are. We're down to 1.044 and seem to be petering out. The Krausen has fallen. CHris is stirring it every other day and the airlock is still putting up bubbles every second or so but it definatley isn[t the full bore fermetn that it was. We decided to add a wineyeast, to try to finsih things. We took two sachets of 1118 and added them to a 50/50 pint of the beer and water. 1118 can go to 18 %, we're at around 12 now so we went with it.

So how does it taste? As it sits now it is obvioulsy still fermenting, it is LOADED with yeast. It is quite bitter and doesnt have the maple component that the original Utopia has. We added almost 2 lbs of maple syrup to teh brew but it is absolutely missing in the profile. There is a very pronounced maltyness under the biiterness. It is cloyingly sweet. We need it to go the restr of the way down to 1.020 or so, it is WAY to sweet right now, that's why we added the 1118.

OK too much wine, iteh Boston Wine exp kicked my ass I need to go brush my teeth a dozen times adn go to bed.\P

 

[Jaybird]

Thanks for the update. I have been wondering about this brew.
Cheers
JJ

 

[Cape Brewing]

I THINK $125 for the barrels from Coastal Extreme is right... I think... we (SSBC) get one from them every year for our big group brew (the braggot that Bill's famous for passing out to everyone was last year's).

Oh... and I gotta get my O2 stone back at some point... before I forget about it. Still don't really need it since I'm not brewing again until I can make my first batch on my rig but the damn thing WILL be done one way or another in the next two weeks or so.

 

[paulthenurse]

I'll call Chris later, if he can't get it over to you tonight I'll drive it over tomorrow. I HATE having someone elses stuff, cause I know how much it sucks to want to use something and it's unavailable cause the pantload you loaned it to hasn't returned it. P M me your address and phone number please.

PTN

 

[yeager1977]

Yeah Brain

PM Paul and he can give yo my Phone number and we can meet up and I will get it to you!!!

Also as discussed with Paul I added 12.5 liquid ounces of maple syrup.

 

[Cape Brewing]

Hey Chris,
i spoke with Paul and it sounds like he might swing by tomorrow with it. Like I was telling Paul, there's really no hurry. I'm around all day tomorrow (I work from home on Wednesdays) and around all weekend this weekend and if we can't figure out something this week, I'm not too concerned.

oh and Paul... turns out I don't have to run that errand so I will be home until about 5:00 and then I'm on dad-duty and have to grab he boys at day care

 

[Jonnio]

Also as discussed with Paul I added 12.5 liquid ounces of maple syrup.

Here shortly you can either drink the beer or put it on pancakes in the morning

 

[lasvegasculture]

OMG, you are almost mirroring what I am about to brew. Thanx for all the info. kinda think you stressed the yeast too much with the barleywine starter, tho it KICKS ASS to have said that in your lifetime.

I am shooting for a 25% beer

 

[GloHoppa]

OMG, you are almost mirroring what I am about to brew. Thanx for all the info. kinda think you stressed the yeast too much with the barleywine starter, tho it KICKS ASS to have said that in your lifetime.

I am shooting for a 25% beer

this reply is worthless without recipe

 

[Cape Brewing]

Hey PTN, I was going to PM you but I figured screw it, this thread is at least a little bit of a free for all.

thanks again for swinging through with the O2 stone and I realized I didn't tell you what was in that horribe looking carboy I'm sure you noticed down in the bar.... the one with what looked like 5 inches of gunk caked on the top of it..

It's a cider that I pressed with Tredo on December 3rd on an antique press he's got. We grabbed what was literally the last six bushels of assorted apples from an orchard over in Stoughton. I added 1 lb of dark brown sugar, 1 lb of white raisins, 1 lb of cherries and 1 lb of red currants and pitched an English Cider yeast. That gunk was all of the fruit that floated to the top. It had an OG of 1.061 but that's gotta be low given all of the sugar in the fruit that hadn't been released. It's finished at 1.000.... so... at least 8.5%.

I just racked it and am drinking my hydro sample... gooooood loooord.

Tasty stuff.

I'll save you a bottle.

 

[McKBrew]

Yeah, no offense, but some of us want to know more about this beer and see some pics, not hear you guys use it as a personal chat thread. WTF?



I'm just giving you crap because we want to worship your beer.

 

[Cape Brewing]

I was there that day, they used my O2 stone, Paul was returning it and I mentioned one thing quick off topic quick.

319 posts and I put in four sentences that were off topic. I think you'll pull through.

It's a closed fermentor. What do you want to see pics of??

 

[Saccharomyces]

Shame it's a closed fermenter. We want beer pr0n. :rockin:

 

[McKBrew]

I guess nothing, if it's closed. Darn it. Hope we see some pics when it's done.

 

[Cape Brewing]

just to actually add something constructive since I don't think Paul's posted it yet, rumor has it the gravity was down to about 1.040 at the last check off an OG of 1.160 I think it was so ... unless my math is off (which is could be)... they're at about 19.5% ABV already

 

[Saccharomyces]

1.040? Holy cow. I am impressed. Dem yeast must have been migh-tay hungry!

 

[brewmasterpa]

3 gallon??? i was thinking 5. good lord.

 

[paulthenurse]

Hey all,

Yup, Brian is correct, we're down to 1.040. We added two sachet's of 1118 to help it along and get it to dry out. We sampled some last Saturday and it was still VERY sweet. Underlying strong bitterness and a great flavor but diabetes in a bottle at this point. We've already had a 4 point drop in the gravity since then, I swung by Chris's house yesterday to pick up Brians O2 stone and took out a sample and poured it in the hydrometer. It was MUCH more gassy than on Satuday and still floating at 1.040 so it's probably even lower but it's moving in the right direction. I need to keep telling myself that this one is going to be hanging around for at least a year, RDWHAHB.

Brian, I did notice the cider and was going to ask you about it but I got distracted when I got dragged over to see your walk in cooler. Can I move in to your cellar?

PTN

 

[paulthenurse]

~~~if you must evacuate your bowls in my presence, make certain that its from my beer, not yours, poopy pants ~~~

WTF?

 

[paulthenurse]

Hey Brian,
you need to let me know where that orchard is in Stoughton, save me some driving to get apples next fall.

PTN

 

[eschatz]

~~~if you must evacuate your bowls in my presence, make certain that its from my beer, not yours, poopy pants ~~~

WTF?

Longest brew name ever.

 

[yeager1977]

The OG was actually 1150, and we are at 1042 right now as of when PTN came over to tested it. I gave it a good shake last night to rouse the yeasties and it is bubbling away still this morning.We should be able to get it too about 1030 hopefully 1020

 

[yeager1977]

Oh also the 1050 or so was before about 3 pounds of maple syrup. Thats in about 13 gallons....