Wheatmeister
Well-Known Member
FYI an easy alternative yeast option is using 2 packets of 04 - It finishes sweet and works fast and clean in big stouts. I've had alot of success with it, more so than 05 in this style.
I brewed this beer back in April with the intent to make some christmas gifts out of it in the process. It was actually the second beer I've EVER brewed. All i have to say is thank god for beginner's luck because this beer is amazing!
Brewed: 4/20 (og: 1.132)
Re-Racked with Angel's Envy Bourbon Barrel Chips: 6/16 (1.023)
Bottled: 11/21 (1.024)
Made 18 bombers with ~3.75 gallons in the final product. I waxed the tops and added custom labels, and then added bottle x of y to the bottles to add the extra flair...
My biggest beer yet is another stout with roughly 18 lbs of grain. This has 4 more...I'm using a 10 gallon igloo cooler and I fly sparge any tips? I was at capacity during that batch. But I'm dying to brew an ris
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Freeride - where'd you get your labels from?
I can't seem to find the exact brand, but I got something like this at my local homebrew store: http://www.amazon.com/dp/B005IMARK8/?tag=skimlinks_replacement-20
I printed quickly on my laser printer and actually like the clean, simple result.
Thanks! Just really liked the little extra touches of your lable (brew date, bottle numbers, etc.).
Just an update on mine... Tasted a small today. Sweet, chocolate, some oak/vanilla. Not as much of a whiskey flavor as I had hoped for. I'm hoping another month will perhaps improve this area. But, a question while I'm on the topic - as this is my first bourbon-esque beer with oak chips. I soaked the oak chips in whiskey for 2 months prior. When transferring to secondary I strained the chips and put them in the fermenter. Was this the best way to do it? Should I have transferred some of the whiskey itself into the Carboy, or has the batch itself told me to use more oak next time? I used roughly 2oz. This time around.
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I don't think it matters much if you add extra whiskey alongside the oak addition or at bottling. I've done it both ways and haven't noticed a difference.
I also prefer oak cubes over chips, to me they contribute more of the coconut and vanilla flavors I enjoy in barrel aged beers.
Just brewed this yesterday with a friend and came in with an OG of 1.096 with 6 gal volume (still trying to get my volumes right, should have had 5.5ish). Hit the wort with pure O2 for 2 minutes before pitching my yeast slurry (3 step, ~700 bil cells). Active fermentation started within 4 hours, and this morning I have a huge krausen. I thought I remember reading somewhere to hit with pure O2 again at the 12-24 hour point... what have other people done? I'm a little leery of opening it up to add O2 even though it's a very vigorous fermentation.
Not sure how long carb time it would take for bottles, but you should at least have some signs of minimal carbonation at a month. If after two months and no carbonation, might be worth re-opening and adding a small amount of champagne yeast to each bottle to hopefully carb.
In regards to the OP it says he pitched a massive slurry, well I can't do that. What are people doing instead as far as size of yeast starters and type of yeast??? Doing a step starter or just pitching 2 vials of whatever yeast your using into a starter??? Looking at doing this in a month so I have time to get a starter going and chilling to decant all the liquid before brew day. He also split his batch into two carboys, is this a necessity or is putting 5.5 gal into a 6.5gal carboy with blowoff good enough?
In regards to the OP it says he pitched a massive slurry, well I can't do that. What are people doing instead as far as size of yeast starters and type of yeast??? Doing a step starter or just pitching 2 vials of whatever yeast your using into a starter??? Looking at doing this in a month so I have time to get a starter going and chilling to decant all the liquid before brew day. He also split his batch into two carboys, is this a necessity or is putting 5.5 gal into a 6.5gal carboy with blowoff good enough?
My plan is to brew this in a couple weeks let it sit in primary for 1 month, rack to secondary on bourbon oak cubes for 6 months, bottle and let it sit another 6 months and drink on my sons 1st birthday. Will I need to repitch any yeast when bottling due to the fact this will b bulk aging for 6 months???????
Will 22lbs of grain fit into a 10gal round cooler mash tun. I need to know this before planning on buying all the grain and realizing I don't have the room.
It'll fit, I've done 27 lbs w/ a thick mash in a 10 gallon MLT.
Check out the Green Bay Rackers Can I Mash It? mash calculator
just brewed this yesterday, hoping to force carb and bottle just before christmas and give them out as gifts. Cant wait.
already sitting right at 11%abv, Ill give it a few days to see if the nottingham does anything else before i move it to secondary and oak it with bourbon chips
After 6 months with bourbon soaked oak, it's finally on tap in my house. Delicious but still a little boozy. That mellowed though as it warmed in the glass. Love it!
Planning on brewing this soon and am in the process of inputting the recipe into beersmith. I cant figure out what Malto-Dextrin grain is. Any advice?
Is flaked barley a substitute for roasted barley? I've not seen many RIS recipes without roasted barley. Is this normal?
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