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Messages - bohrier

Pages: [1] 2
1
Yeast and Fermentation / Re: Wee heavy help!
« on: December 25, 2012, 05:09:06 PM »
sure!

for 5.3 Gal:

6.6lb Munich malt type 2
6.6lb Pale Ale
2.2lb Crystal malt
2.2lb Vienna Malt
1lb Biscuit Malt
0.2lb special B Malt

2lb Molasses @60min
15g Fuggles @60min
15g Challenger @60min
10g Fullges @10min
10g Challenger @10min

2pkt Nottingham yeast


Next time i'll use Edinburgh Yeast and adjust to get 9% ABV... 11% is WAY Heavy.

It's delicious anyway... maltyness... hmmm... =D


2
Yeast and Fermentation / Re: Wee heavy help!
« on: December 21, 2012, 08:17:18 PM »
Folks, this is what it turned out to be, after 3 months:

11% abv
very malty
very sweet
low bitterness


simply delicious, but very very strong. Seems to me it turned out to be a barleywine lol

Drank that bottle, got drunk and hungover over a period of 4h


I'll store those bottles for a year now.


Cheers!



3
Kegging and Bottling / Re: Cubitainer
« on: October 15, 2012, 08:48:31 AM »
they usually come with a tap, so i was thinking about a Cubitainer Keg

4
Kegging and Bottling / Cubitainer
« on: October 15, 2012, 08:30:27 AM »
Has anyone used these bendable containers for carbonation? Can we force carbonate in them?

I assume Primary, secondary and maturation can be done, since there's no increase in internal pressure, but carbonation is a whole other story... :o

5
Yeast and Fermentation / Re: Wee heavy help!
« on: October 11, 2012, 11:55:06 AM »
Now that the measurements make sense, i'll leave the bloody beer alone.  8)

6
Yeast and Fermentation / Re: Wee heavy help!
« on: October 11, 2012, 02:26:12 AM »
Shouldnt a wee heavy be drier? It sounds like a barley wine to me, with the sweetness.

7
Yeast and Fermentation / Re: Wee heavy help!
« on: October 10, 2012, 06:30:21 PM »
today I have borrowed the same refractometer I used at the brewday. Tested it with different sugar water concentrations at different temperatures. The damn thing compensates the temperature, unlike my friend told me.

NOW the calculations to correct the alcohol deviation make sense:

initial brix was 28, 1.115 SG
current brix is 15.2, 1060 SG - Corrected for alcohol, 1.023 (was getting 1006 before)

which makes more sense and gives me a bit of hope.

I think i'll calm down now. :pant:

8
Yeast and Fermentation / Re: Wee heavy help!
« on: October 10, 2012, 03:06:33 PM »
But.... but...

it stopped! lol



9
Yeast and Fermentation / Re: Wee heavy help!
« on: October 10, 2012, 11:03:18 AM »
third day in a row @ 1060 21C

i guess Nottingham is tired.

10
Yeast and Fermentation / Re: Wee heavy help!
« on: October 09, 2012, 06:45:39 PM »
Apart from the green eyes (mines got golden eyes) they're very much alike.

What a coincidence. Lol

Today's refractometer reading: 1.060

Keeping temp around 21C

11
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 05:14:59 PM »
Ok, won't touch it.

but the correction values blew my mind. according to the spreadsheet from sean terril's site, my wort now lies at 1.0017 w/ 17.8% abv

something is wrong lol

about the coon... gotta love it. at 20lb and 47", it is overwhelmingly cute.

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/330440_475309075823128_1220468161_o.jpg



12
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 03:52:49 PM »
how much abv does nottingham endure? it must be around 10% now

i'll look into the correction equations!

13
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 11:27:52 AM »
ALL MUST SALUTE THE NOOB. =(


 I didnt cool the wort before reading the refractometer after boiling. My friend just told me his refractometer does not compensate for temperature. Assuming it was at 70C when I measured it (blowed it like hot food so it wouldnt break the thing), I did the math here.

it measured 28Brix at the time. Compensating temperature to 20C, it goes almost 34Brix, which translates to 1.135 SG

Today I measured my fermenting wort: 1.060


Now what? I'm thinking of pitching some WLP099 or WLP028 (bought both) to make it less sweet. It tastes good, but i think it tastes more like a barley wine at this stage.

14
Yeast and Fermentation / Re: Wee heavy help!
« on: October 06, 2012, 07:34:08 PM »
swamp cooler is not enough, gotta try harder.

15
Yeast and Fermentation / Re: Wee heavy help!
« on: October 06, 2012, 09:17:11 AM »
I will try that. But I'd still have the temperature control problem.

I'm trying the swamp cooler approach. Lets see how it goes

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