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if you can work it I would brew a small dry stout with the Irish yeast and pitch about 1/3 to 1/2 of the resulting cake into this beer to start.
What do you mean by cake? Just the remnants left in the brewpot?
You will have to use a vessel with a relatively wide mouth to use a mix stir like a bucket or big mouth bubbler.
I use my mixstir in a better bottle all the time. Used it in a glass carboy as well. I actually prefer it because as it spins up the wort doesn't fly over the edge as it has before in a bucket.
Wow, I didn't expect this amount of of feedback, this is incredible.
I plan on getting an aquarium bubbler for the oxygenation issue and definetly adding some nutrients as per your suggestion reverseapachemaster.A guy in the forum here made a 20 or 25% barley wine I got to try at NHC a couple years ago and, considering the novelty, it was pretty good. I believe the trick is to start off high gravity and get the yeast going and continue feeding the yeast sugar and very high gravity wort and aeration. You will also need a yeast that can tolerate the high ABV as most brewers yeast can't go much above 12.
Anyway, good luck, it is definitely an advanced technique. I'll PM him for you and ask him to chime in.
Typically, I'd say throw all the sugars in the boil but for something this high, I agree that incremental feeding might be the way to go.
If you're using all that LME, I'd try to start with an initial wort that's extremely fermentable. Low mash temp for 90 minutes or so.
And, no I don't think you can go too dark. I have no idea how roasty it will be as no one knows whats in dark extract, but you can be too roasty. I think the bigger risk is too sweet with that much dark extract.
What did you mean by a "Low Mash Temp?" Should I wait until I get into All-Grain brewing to attempt this? And do I increase fermentability in my wort?
We learned this past year that we will only be bringing as many kegs as we have taps. Our club has 9 taps and brought 15 kegs. Needless to say, some of them didn't even get tapped.
Hydrogen peroxide releases oxygen too, but "O" not "O2". Can yeast digest O?Not exactly, but O· can probably digest yeast pretty well...2 KClO3(s) → 3 O2(g) + 2 KCl(s) (per Wikipedia) is the reaction gone to completion. However, based on Wikipedia it sounds like the reaction would evolve oxygen over time not just when you need it. Also lots of bad things can happen like using pure oxygen.Yeah, K Chlorate sounds like nasty stuff to deal with. But if you can manage it safely then it may be ok for starters or maybe something like a high gravity mead, where you're introducing oxygen over an extended period of time at the beginning of fermentation.
Going to try a 100% Brett fermentation and needed some help.Having done a few all Brett beers:
2) will Brett Brux Trois strain also work well for a primary fermentation (if I can't get my hands on Brett brux/lambicus)?
3) there seems to be a lot of variety in how fast I should expect these to ferment out- some say months, others something not too longer than a typical ferment schedule.
4) are starters necessary?
FWIW Budweiser experimented with cinnamon in the mash to prevent oxidation years ago. Cinnamon is a power anti-oxidant and the amount used was small and the flavors and aromas all boiled out leaving no hint of its presence. But apparently Bud didn't want people to find out there was cinnamon in the beer and abandoned it.
Sorry for the off topic foray.