Ok im gonna do this!I'm a firm believer in at least 6 months at room temperature.
Ok im gonna do this!I'm a firm believer in at least 6 months at room temperature.
Warming it up is a good plan. If the yeast has already stalled and dropped clear, getting it going again can be hit or miss, but I'd probably give it a try.An update to my last reply....
Not long after I posted, the fermentation really started to get going. After 6 days, the gravity went from 1.088 to 1.018. Unfortunately, my basement is a little cool and the temp is down to 69 from a peak of 77 on Tuesday. Would it help any if I racked to a secondary tomorrow and then place in a warmer location for a few more days?
Getting the bug again but will bottle about half (2.5gal) this time to age so your experience is encouraging. Copied the exact hop profile (which gives IBU 29 on BeerSmith) from post 1 but changing the candi syrup to 1-D90 and 1-D180 in attempt to match the color better. BS says it's about 24 currently. In addition, as other suggested will bump up the fermentation temperature in attempt to get those fruity esters I tasted in the original. I always brew a Dubbel first to build yeast cake so won't be till January some time. But @Yeroc , love to see a pic if you don't mind!I brewed a 5 gallons batch on March 17, 2019, bottled May 27, 2019, then put the cases in the basement, and forgot about them until Thanksgiving 2020. So that's about 1.5 years of bottle aging.
I cooled down a bottle the day before and poured it on Thanksgiving. OMG, it was really enjoyable. Light carbonation. Flavors of burnt sugar, dark fruit, some chocolate & coffee. The alcohol is blended into the other flavors - it's there but not dominant. I am really happy the finish is dry and not cloying, which made me want to keep sipping this big beer.
I need to pull out a few more bottles to be ready for the rest of the holiday season.
My last batch (about 4 gallons) I used 1 lb. D180, 1 lb. D90, and at least at the moment, prefer the flavor profile to the original recipe. I bottled one gallon, kegged the rest and may end up wishing I'd bottled more. I'm giving the keg 7 weeks of aging at room temperature, the bottles (except for the two I've already drunk) I hope to set aside for at least a few months, if not longer.Getting the bug again but will bottle about half (2.5gal) this time to age so your experience is encouraging. Copied the exact hop profile (which gives IBU 29 on BeerSmith) from post 1 but changing the candi syrup to 1-D90 and 1-D180 in attempt to match the color better.
Yeah, I was thinking along those lines. I cold crash everything to clean it up. Makes sense to simply keg and store at room temp then to add/mix yeast back in to bottle condition. Beer gunning is a possibility once carbed but again, trying to make life easy here. Gives an excuse to buy yet another keg! Did the color come out more equivalent to the authentic Westy12? If you haven't had it, I have a pic a few posts up, #1394.My last batch (about 4 gallons) I used 1 lb. D180, 1 lb. D90, and at least at the moment, prefer the flavor profile to the original recipe. I bottled one gallon, kegged the rest and may end up wishing I'd bottled more. I'm giving the keg 7 weeks of aging at room temperature, the bottles (except for the two I've already drunk) I hope to set aside for at least a few months, if not longer.
Guess I missed this. Well true that! I've actually had to start working out again to carry around 40lbs of wort or kegged beer all over the place! ha!Do you have any trouble getting 5 gallons in and out of it? I thought about going that route but recently got a Fermzilla and wasn't sure about getting it in and out of a chest freezer.
Yes, the color is much closer to the original substituting 1 lb. of D90. A few months ago was the first time I had the real thing, and was surprised by how much darker the clone is, using 2 lbs. of D180.Yeah, I was thinking along those lines. I cold crash everything to clean it up. Makes sense to simply keg and store at room temp then to add/mix yeast back in to bottle condition. Beer gunning is a possibility once carbed but again, trying to make life easy here. Gives an excuse to buy yet another keg! Did the color come out more equivalent to the authentic Westy12? If you haven't had it, I have a pic a few posts up, #1394.
I've done three generations of 3787 with no perceivable issues. I'll probably brew a 2nd batch, like I did last time and bottle (or part) of each batch. After brewing 10gals of Westy12 one would think one could could put a few away for aging! Ha!Guess I missed this. Well true that! I've actually had to start working out again to carry around 40lbs of wort or kegged beer all over the place! ha!
I have a Fermzilla and it is a PIA. Went back to buckets. Fermzilla tube would get clogged. Attempting to dump the yeast/trub was a mess. Pressure transfers used 1/2 my CO2 tank. I made a collar out of 12in board to get the thing to fully fit in the chest freezer also.
How did it go?I'm just starting the process to start brewing this. My brew day is planned for Halloween. Tonight I started the stage 1 of 2 starter. When I purchased the Wyeast 3787, I got 2 right away. I will use one for starter, but the other I want to use for bottling later on. What is the best recommended process and amount? I will be brewing a 10 gallon batch, so could I pitch the whole packet or will I need to split it or even make a starter for it?
Also, I saw a few talking about the boiling of the first runnings. Some say it's not worth the extra work, others have said they think it could have added some flavors. I will be using D-180. Might that be enough? I was thinking at this point that it could be interesting to try out. Any more opinions on this?
I will keep updating as to how it brews and ultimately turns out.
here’s a photo per your request.Getting the bug again but will bottle about half (2.5gal) this time to age so your experience is encouraging. Copied the exact hop profile (which gives IBU 29 on BeerSmith) from post 1 but changing the candi syrup to 1-D90 and 1-D180 in attempt to match the color better. BS says it's about 24 currently. In addition, as other suggested will bump up the fermentation temperature in attempt to get those fruity esters I tasted in the original. I always brew a Dubbel first to build yeast cake so won't be till January some time. But @Yeroc , love to see a pic if you don't mind!
Edit:
After reading @jturman35 comments...maybe just bottle and age all of it. Waiting is not my thing tho!
Edit2:
I'm also adding 8oz Melanoidin which supposedly gives the final product that decoction mash character.