Author Topic: First high gravity attempt  (Read 714 times)

Offline mattybrass

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Re: First high gravity attempt
« Reply #15 on: July 15, 2014, 07:17:15 AM »
+1 that LME/DME is only 75% fermentable.

What was the full recipe & fermentation schedule/temp?

Typically in my DIPA recipes include dextrose to help dry it out (+1 to everyone who already mentioned that)

Also 152 might be a bit high for the mash temp. I would have done 148-149 personally.

Offline cempt1

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Re: First high gravity attempt
« Reply #16 on: July 15, 2014, 07:20:51 AM »
Thanks for all the replies.  This is probably a stupid question but, how do you rouse the yeast?  I assume I am to gently aggitate the fermenter to get the yeast back into solution but not enough to get any oxygen into it.  Is that correct?

Offline mattybrass

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Re: First high gravity attempt
« Reply #17 on: July 15, 2014, 07:24:15 AM »
Thanks for all the replies.  This is probably a stupid question but, how do you rouse the yeast?  I assume I am to gently aggitate the fermenter to get the yeast back into solution but not enough to get any oxygen into it.  Is that correct?

What type of vessel are you fermenting in? When I made my DFH 120m IPA clone (18.5%) i roused the yeast daily using a sanitized stainless spoon that i gently broke up the yeast cake with. however i was adding sugar after each rouse so i wasn't worried about the small amount of oxygen introduced as the yeast would munch it up during the fermentation of the sugar.

Offline 69franx

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Re: First high gravity attempt
« Reply #18 on: July 15, 2014, 07:28:03 AM »
Thanks for all the replies.  This is probably a stupid question but, how do you rouse the yeast?  I assume I am to gently aggitate the fermenter to get the yeast back into solution but not enough to get any oxygen into it.  Is that correct?

What type of vessel are you fermenting in? When I made my DFH 120m IPA clone (18.5%) i roused the yeast daily using a sanitized stainless spoon that i gently broke up the yeast cake with. however i was adding sugar after each rouse so i wasn't worried about the small amount of oxygen introduced as the yeast would munch it up during the fermentation of the sugar.
mattybrass, would love to see your recipe for that DFH clone, do you mind sharing?
Frank Laske
Franx Brew Workz
Fermenting: House IPA
Conditioning: Sour Saison on raspberries and something WILD
In Bottles: BCS Märzen, All Base Märzen
In the works: You're my Hero Hazelnut Double Brown, Evil Twin, Cherrywood Smoked Porter, Ballantine Style IPA

Offline mattybrass

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Re: First high gravity attempt
« Reply #19 on: July 15, 2014, 07:39:25 AM »
Thanks for all the replies.  This is probably a stupid question but, how do you rouse the yeast?  I assume I am to gently aggitate the fermenter to get the yeast back into solution but not enough to get any oxygen into it.  Is that correct?

What type of vessel are you fermenting in? When I made my DFH 120m IPA clone (18.5%) i roused the yeast daily using a sanitized stainless spoon that i gently broke up the yeast cake with. however i was adding sugar after each rouse so i wasn't worried about the small amount of oxygen introduced as the yeast would munch it up during the fermentation of the sugar.
mattybrass, would love to see your recipe for that DFH clone, do you mind sharing?

extract or AG?

Offline cempt1

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Re: First high gravity attempt
« Reply #20 on: July 15, 2014, 07:47:05 AM »
I had that particlar one in a glass carboy. I also use a bucket as primary.

+1 to see the above recipe (AG).  I will post my recipe and mash temps tonight for any other suggestions on the original topic.  It is dry hopping right now in a keg.  Dry hop schedule is 6 days.  Would it make sense to remove the hops a day 6, seal the keg and purge of room air and let it sit for a month, recheck gravity and if stable, go ahead and cool and carb?

Online denny

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Re: First high gravity attempt
« Reply #21 on: July 15, 2014, 07:52:24 AM »
I tried my hand at a high gravity dark ipa 2 weeks ago.  Target OG was 1.092 and my actual was 1.100 (partial mash).  I pitched a 3 stage starter of 1056 and oxygenated the hell out of it with a O2 stone.  It fermented very steady for 2 weeks.  I racked to secondary and dry hopped yesterday and my gravity was 1.024. That would be a shade under 10 percent.  I know the alcohol tolerance of 1056 is 11 percent.  Is there anything I can do to dry it out a bit more?  My thinking is that my yeast is done due to alcohol to high.  I do have some US-05 on hand and wondered if pitching one of those may get it going again.  My target final gravity was 1.017.  Any advise or suggestions appreciated.

I think your target FG is too llow for a 1.100 beer.  Personally, I think it will be better where it is right now.
Life begins at 60.....1.060, that is!

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Offline reverseapachemaster

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Re: First high gravity attempt
« Reply #22 on: July 15, 2014, 08:37:43 AM »
You could also pitch a Saccharomyces diastaticus strain.  The species name tells it all.  ;D

Apparently it produces a beer that tastes quite awful. I obtained a sample but never used it after I read something from weihenstephan that they had tried a strain in their possession and disliked the flavor. It was one of the proposed methods of creating that collaboration beer with BBC to get it very dry.
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Offline 69franx

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Re: First high gravity attempt
« Reply #23 on: July 15, 2014, 09:12:58 AM »
Yes, looking for AG recipe


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Frank Laske
Franx Brew Workz
Fermenting: House IPA
Conditioning: Sour Saison on raspberries and something WILD
In Bottles: BCS Märzen, All Base Märzen
In the works: You're my Hero Hazelnut Double Brown, Evil Twin, Cherrywood Smoked Porter, Ballantine Style IPA