What's in your fermenter??

[sirgiovanni]

It will ferment slower, wait for primary to be over to rack.

[Don]

Nice cold day to make a German Wheat, It didn't take 10 minutes to cool the wort.
Recipe: Bavarian Hef Weizen
Style: Weizen/Weissbier
Batch Size: 5.5 gal
Boil Size: 8.0 gal
OG: 1.056 SG
Estimated FG 1.014 SG
Estimated ABV 5.5%
Ferment at 62.0 F
IBU: 11.6 IBU
Boil Time: 90 Minutes

Ingredients:
------------
12.0 oz Rice Hulls
5 lbs 10 oz Pilsner (2 Row) Bel (1.1 SRM)
5 lbs 10 oz Wheat, White (Cargill) (2.9 SRM)
0.85 oz Hallertauer [3.90 %] (60 min)
2 Pkgs Hefeweizen Ale (White Labs #WLP300) With 1 Qt starter

Mash Schedule:
1.25QT/# with Mashout
2 Sparges equal volume
Total Grain Weight: 11.76 lb
----------------------------

75 min Mash In 152.0 F
Mash Out 170.0 F
Sparge 168.0 F
(Kept Mashout and Sparge temps up because of cold temperature outside and planned on some loss)

[Michael Erwin]

The Great North Road
English Barleywine
Finished Batch Size: 2.00 gal
Target OG: 1.099 SG
Target Color: 15.0 SRM
Target IBU: 61.6 IBU
Efficiency: 70.00 %
Boil: 75 Minutes

7 lbs 8 oz Pale Malt (2 Row)
3.5 oz Crystal Malt - 40L
3.5 oz Crystal Malt -120L
.8 oz First Gold [8.00 %] (60 min) British Ale Yeast, 1 L starter

Mash at 150F.
Ferment at 68F.
Raise fermentation temp up to 70 during the last third as a d-rest.

[Michael Erwin]

Guess what I learned on the "so-called" barleywine?

There is a limit to the saturation of sugars in the mash water. Theoretically, according to my source, at 1.3 qts/lb, the saturation is about 1.092. In reality, it's probably lower. My OG was 1.073. Ugh. Not even technically a barleywine.

C'est la vie.

[sirgiovanni]

Guess what I learned on the "so-called" barleywine?

There is a limit to the saturation of sugars in the mash water. Theoretically, according to my source, at 1.3 qts/lb, the saturation is about 1.092. In reality, it's probably lower. My OG was 1.073. Ugh. Not even technically a barleywine.

C'est la vie.

If you haven't made many big beers, chances are, you would have had trouble getting it to ferment out anyway so it may be for the best. If your heart is set on a bigger beer still, you could boil a couple pounds of sugar, cool it down and dump it in.

[john mills]

If you have 4% ABV already, or have not reached 80% of terminal gravity it would be safe to add a couple of pounds of table sugar directly to the fermenter. If you do this, be very careful and degass the beer as much as possible. Each grain of sugar will be a nucleation point for the co2 to come out of solution. Think mentos and diet coke x 10.
Or
nuke a couple of pounds of LME for a couple of minutes, cover with plastic wrap, let cool slowly and then put it in the fermenter.
Or
forget it all and call it an Old Ale!

[Chris Alvey]

We have a roughly one year old lambic experiment that is so-so, but not sour. So we dumped it on top of 3 lbs. of cherry puree and threw in a package of Roselaire yeast. Should be interesting.

[john mills]

Bruckin Braggot
TOTAL SRM: 14.9
TOTAL EFFICIANCY: 79 %
TOTAL IBU’s: 27.3
10% ABV calculated

Well from the past post of this beverage, I wound up not putting the 7# honey after 80% of fermentation was completed, but 10 # instead; because I didn't think I was getting the pppg that the brew calculator said I would....but it was right. So my OG was actually 1.123 (damn alcohol was skewing my refractometer readings) So instead of the 10% ABV I was anticipating originally, the yeast fermented out further than I thought was possible. I wound up with a delightful beverage fit for kings with FG: 1.010. That's 91% Attenuation for 15.1% ABV! all done with scottish ale yeast, and a little help from a small addition at the end by some Safeale US05 slurry.
I'll keg this up Friday during my planned brew session, and bring a sample to the monthly meeting.

[sirgiovanni]

dude!

[Chris Norrick]

[JohnD]

[sirgiovanni]

Kegged my biggest IPA yet at 9.1% and 1.011 FG. Started a 9% Raspberry Wheat today.

[Don]

April-Fest
(Second lager of the year)
Style: Oktoberfest/Marzen
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 7.75 gal
OG: 1.064 SG
Estimated FG: 1.017
Estimated ABV 5.8%
Color: 13.0 SRM
IBU: 24.2 IBU
Efficiency: 71.00 %
Boil Time: 75 Minutes


5 lbs 1/2 lbs Pale Malt - 2 Row (Cargill)
4 lbs Munich Malt
3 lbs Vienna Malt
1 lbs Caramunich III [adds red-amber color and rich caramel flavor]
4.30 oz Hallertauer Select [1.50 %] (60 min)
1.90 oz Hallertauer Select [1.50 %] (20 min)
1.00 tsp Irish Moss (Boil 15.0 min)
2 Pkgs Southern German Lager (White Labs #WLP838) Yeast-Lager in a 1 gal. starter

60 min Saccrification 151.0 F
10 min Mashout 168.0 F
2 Batch sparges total out 7.75
preboil SG 1.053
1.25 qts/# mash
Used Immersion Chiller cooled to 62 degs. put in cooler and cooled to 40 degs.
Racked to another carboy (to get off the break material) aerated and pitched yeast and set at 50 degs.

[BREWsmith]

Sunday I'm planning to brew an IPA (http://hopville.com/recipe/144004/ameri ... adillo-ipa) and may try a double next time. Kegged an altbier this past weekend. Silly question of the week - how often do you re-lube the keg gaskets?

[Chris Norrick]

Silly question of the week - how often do you re-lube the keg gaskets?

Depends on the amount of foreplay.

Or, when I rebuild a keg which is maybe every 4 or 5 batches through the keg. I really don't have a set schedule.