failbeams
Active Member
So I attempted a variation of the Westvleteren 12 style quad previously posted here: https://www.homebrewtalk.com/showthread.php?t=147815
(see below)
At 6 hours I had no activity. The next morning (approximately 15 hours since pitch) I had to switch to a blow off tube at the carboy was at 83 degrees. It was stored indoors at about 70 degrees, so I figured it wouldn't get too much warmer. WRONG. After work (about 24 hours since pitch) the carboy was at 91 degrees. I cooled it down to 78 with a water bath and it's been holding at about 76 for the last 12 hours.
So the question is, what condition are my yeast in now? It did not look like I lost a huge amount from the blow off tube, but I definitely lost some. To get down to my desired FG of 1.012 (from OG of 1.090) should I repitch? In retrospect I should have probably dosed the yeast over a few days and used some fermcap. I have a # of D-180 dark syrup that I'm tempted to use to grow up some more yeast or adding it directly to the primary at about a week. Thoughts?
My other concern is the temp. I'm guessing it was 90+ for about 10 hours. Is that enough to kill off Abbey yeast? Or am I just going to taste Everclear in my quad? I'm hoping that will mellow out over time....
Let me know what you guys think!
Recipe:
Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: 3.8L stirplate
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 35
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 5 @ 83
Additional Fermentation: 60 @ 50
Secondary Fermentation (# of Days & Temp): 2 @ 65
Tasting Notes: see thread
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.54 gal
Estimated OG: 1.090 SG
Estimated Color: 26.6 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 74.71 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.53 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.77 %
0.33 lb Aromatic Malt (26.0 SRM) Grain 1.83 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.38 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 1.05 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 24.7 IBU
1.00 oz Hallertauer Hersbrucker [2.40 %] (30 min)Hops 5.0 IBU
1.00 oz Styrian Goldings [4.10 %] (30 min) Hops 8.5 IBU
1.00 item Servomyces (10 min)
1.50 lb Dark Belgian Candi Syrup (80.0 SRM) Sugar 8.30 %
0.75 lb Amber Belgian Candi Syrup (40.0 SRM) Sugar 4.43 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
On brew day I took the first 3/4 gallons of the first run and boiled that down to syrup, then added it back to the boil. I aerated by shaking pitched a 2 L starter of WLP530 when it got down to about 78 degrees. Starter was made with 2 cans of Fast Pitch from northern brewer and required water.
(see below)
At 6 hours I had no activity. The next morning (approximately 15 hours since pitch) I had to switch to a blow off tube at the carboy was at 83 degrees. It was stored indoors at about 70 degrees, so I figured it wouldn't get too much warmer. WRONG. After work (about 24 hours since pitch) the carboy was at 91 degrees. I cooled it down to 78 with a water bath and it's been holding at about 76 for the last 12 hours.
So the question is, what condition are my yeast in now? It did not look like I lost a huge amount from the blow off tube, but I definitely lost some. To get down to my desired FG of 1.012 (from OG of 1.090) should I repitch? In retrospect I should have probably dosed the yeast over a few days and used some fermcap. I have a # of D-180 dark syrup that I'm tempted to use to grow up some more yeast or adding it directly to the primary at about a week. Thoughts?
My other concern is the temp. I'm guessing it was 90+ for about 10 hours. Is that enough to kill off Abbey yeast? Or am I just going to taste Everclear in my quad? I'm hoping that will mellow out over time....
Let me know what you guys think!
Recipe:
Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: 3.8L stirplate
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 35
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 5 @ 83
Additional Fermentation: 60 @ 50
Secondary Fermentation (# of Days & Temp): 2 @ 65
Tasting Notes: see thread
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.54 gal
Estimated OG: 1.090 SG
Estimated Color: 26.6 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 74.71 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.53 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.77 %
0.33 lb Aromatic Malt (26.0 SRM) Grain 1.83 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.38 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 1.05 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 24.7 IBU
1.00 oz Hallertauer Hersbrucker [2.40 %] (30 min)Hops 5.0 IBU
1.00 oz Styrian Goldings [4.10 %] (30 min) Hops 8.5 IBU
1.00 item Servomyces (10 min)
1.50 lb Dark Belgian Candi Syrup (80.0 SRM) Sugar 8.30 %
0.75 lb Amber Belgian Candi Syrup (40.0 SRM) Sugar 4.43 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
On brew day I took the first 3/4 gallons of the first run and boiled that down to syrup, then added it back to the boil. I aerated by shaking pitched a 2 L starter of WLP530 when it got down to about 78 degrees. Starter was made with 2 cans of Fast Pitch from northern brewer and required water.