hobbybob
Well-Known Member
I'm here in Brussels and a small bottle of westy 12 costs 14 euros.
So keep brewing your own, folks
In The Netherlands between 5 and 13 euro so I think Mer-man has to look a bit harder
I'm here in Brussels and a small bottle of westy 12 costs 14 euros.
So keep brewing your own, folks
In The Netherlands between 5 and 13 euro so I think Mer-man has to look a bit harder
I just got some shipped to me interesting it was bottled in October why do we age our clones a year or more when the brewery does not
Searched this thread but didn't see anything...
I assume this would be fairly easy to convert to extract, since pilsner and light DME/LME are pretty easy to come by.
Anyone tried it and have any advice?
The only thing that would worry me is the ferment ability with 2.5 pound of d-180 you are around 14% sugar I would replace some DME with cane sugar maybe push simple sugar percentage close to 20% you dont want it ti finish any higher than 1.012
I was in Amsterdam a couple months ago and found a couple places selling them for 15 Euro a piece
Point taken on the anti-starter. My plan was to pull a decent amount of slurry, and do a vitality starter; meanwhile I would clean the fermentor and ready it for the quad.
However, I think I may just go with a fresh pitch of 530 as I don't want to risk pitching a mutated strain into such a potentially huge and awesome beer. I don't think I have it in me to turn this recipe into a yeast experiment. The fermentabilty of the current golden strong I have going should have gotten down to single digits. I mashed at 148-149F, aerated with 60 secs of O2 and there is 2 lbs of sugar for a 5 gallon batch.
I was also previously wrestling with replacing the Brewer's Gold with Chinook as I have a lot on hand and I've read they can be a substitute for each other, but as long as I'm running the LHBS, I might as well pick up an extra ounce of the correct hops as well.
I have brewed this four times-first two batches last February and they were great when I started having them starting in October.
I just brewed another two separate batches. Both batches this time reached 83 degrees after 3-4 days. I had a healthy pitch and it took off within 12-18 hours. I hadnt planned it to get so warm, it was in a fermentation chamber (freezer but with temp controller off) in a 65 degree basement. Hadn't planned to let it get that warm-I slowly dropped temp to upper 70s over two days after seeing it so high.
I tasted it at two weeks having reached FG and it was hot and I think may have some fussels.
I recall from last year it tasted hot right out of primary but I dont recall it being so harsh. Unfortunately my notes didn't say too much except it was harsh and rough.
I have it in secondary where it will sit until this summer when I keg or bottle. I may keg because I am not sure it will settle out if indeed it is fussel alcohol I am detecting.
I won't dump it now but will taste it again in some months...I am hoping that I just hit it at a bad time...but since it was hotter with a bit of solvent taste I suspect I may be sitting on a couple bad batches...
Can someone give me their taste profile out of primary?
It went from 26 brix to 16 which puts it at 10.84%. But it says 1.041 on my hydrometer and smells like wort not beer. Anyway it's kegged and carbed, but undrinkable due to being overly sweet. So Brett maybe? Dump a bottle of Kriek in here? I don't know, kinda at a loss on what to do or what will work.
Maybe some 099 in a small active starter?
Could I just throw that in the keg? Because whatever I do I don't plan to transfer it. Just want to let it sit out someplace in the keg and pull the release every day or so.
Could you ?
Yes.
Is it ideal?
No. But your not in an ideal situation. If it works(no guarantees as we don't know 100% why your FG is so high), you'll have quite a bit of sediment in your keg.
It would also add oxygen exposure, but if there is indeed fermentable sugar left, that should be mitigated.
You could also try adding some amylase enzyme. It+so5 helped me with an already kegged dipa stuck in the upper 30s. Mine got stuck from 002 flocing out before finished.
Ideally, you would want to either push the end result to a purged keg or let it crash in the keg for a bit then pour off a couple pints. If you ever moved or shook that keg, all the yeast would be in suspension again.
My lesson learned: take gravity readings before kegging. Krausen up, krausen down, wait a week(or two) doesn't always cut it with big brews. I wouldn't hesitate to pitch a starter in a stalled brew in the fermenter, bug in a keg presents far more issues. Your call. But if it is undrinkable to you now, you have to spur fermentation, or dump it.
For a starter I did a single step 4L starter. Assuming you have access to 5l flask/bottle - no problems it worked great.
Just remember to catch the blow off in another container (your starter flask) and add it back into the beer. My batch did not stall out and is a very tasty brew.
Check out http://www.themadfermentationist.com/2007/10/homemade-candi-syrup.html, and then the comments by Michael (basically bake it in the oven at 300F to get it to the desired darkness.Friends i 've got a problem. I can't find d-180 here in Greece. Do you have any idea to suggest? Thank you.
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