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Messages - dshay

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Wood/Casks / Re: Cask Additions
« on: January 13, 2014, 06:34:13 PM »
That was my original thought with the raspberries being in there for some long, was worried they might break down. It might be best to just add them to secondary then and taste to see how long I want them in for.

As far as the cocoa nibs go, has anyone had any experience with having them in a brew for a 3 week time frame, any off flavors or anything? Or would you recommend simply adding them in secondary as well?

Thanks for the help I appreciate it.


Wood/Casks / Re: Cask Additions
« on: January 13, 2014, 05:57:17 PM »
I have considered adding the cocoa nibs and raspberries to the secondary as most people do with normal brews. I have had cask a few times at bars and there seems to always be a special addition to it, just thought it would be a fun brew to try. Didn't know where to start.

Wood/Casks / Re: Cask Additions
« on: January 13, 2014, 03:58:08 PM »
Is there a way to figure how much of the sugars from the fruit will soak into the brew? Say like a rough estimate or guideline? Was planning on adding 5 pounds of the raspberries to the 5 gallon pin. I understand you can vent off the c02, but do not want to over do it, as it will be my first time trying this for a party.

Wood/Casks / Cask Additions
« on: January 11, 2014, 03:38:22 PM »
Hello there,

I am going to do a stout in my new pin that I got from NorthernBrewer, and had a few questions for those of you that have experience with casks.

I want to have the addition of raspberries and cocoa nibs to the cask. I understand that it takes two to three weeks for the cask to carbonate. So will having the addition of 5 pounds of raspberries and 8 oz cocoa nibs be okay in the cask for that long of a period? I was worried that they might start to break down and deteriorate or give off flavors etc etc.

Anyone with experience with this please give your two cents or lessons learned from casking. This will be my first time using a pin.

Thanks for the help, cheers.

Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: December 30, 2013, 04:40:19 PM »
Thanks for the help! Have not bottled a big brew like this before and was just hoping for some feedback from everyone's past experiences. This should be more than enough info to get this bad boy bottled here in a month or so +.

Looks like I might just try a little of the US-05 and table sugar with the help of the app from Northern Brewer.

Thanks again everyone,


Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: December 30, 2013, 04:23:56 PM »
Which type/amount of wine yeast/priming sugar would you recommend for a imperial stout. Looking for a fairly low amount of carbonation, ideal what is typical for style. Again, predicted FG is 1.024. Does not have to be exact by any means just looking to get a rough ball park figure.

Thanks everyone for the help so far!

Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: December 30, 2013, 01:51:14 AM »
That is what I figured. So just to clarify, if the beer gets down to 1.024, are the sugars that are left considered unfermentable? Sorry for such the basic question, trying to make sure I do not mess this batch up since it was a little costly to brew.

Would everyone recommend added yeast for bottling, or just add a sugar mixture after secondary and let it bottle condition with the original yeast? Again, I used 1056.

Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: December 29, 2013, 08:35:30 PM »
Thanks for the advice! If I add a small amount of wine yeast or US-05 for example will that dry out my beer since it predicted FG is going to be 1.024 and then lower if even more?

Was not sure if the 1056 would be stressed out after doing a 10.5% brew, and still be able to bottle condition fine? Anyone with experience with the Wyeast 1056 in a situation like the above?

Thanks again.

Kegging and Bottling / Big Gravity Brew - Bottling
« on: December 29, 2013, 02:42:04 PM »
Hello there,

I have not bottled for quite some time since I got my all of my kegs up and going. I just brewed a big old imperial stout with a SG of 1.106, and used a 2 liter starter of 1056. Beersmith says that it should take the brew down to around 1.024 which sounds great to me, like them a little sweeter.

My $37 question is that will I have to add some type of bottling yeast since the 1056 yeast is getting pushed to its limits ABV wise, or will I be okay if I let them sit in the bottles for a few months with some bottling sugar.

Thanks for any insight, I have not bottled a brew this big yet and would appreciate your advice.


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