Recent content by dgoldb1

Does Chimay Grande Reserved tend to age well? I have two bottles that are roughly 7 years old. They were not really cellered properly so that aspect is questionable as they were just stored in a wine rack in a kitchen.

Boiling the wort will drive off all of the O2, won't it?

Caramel

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

It's a distillers yeast. It will take anything down to 1.000 or less especially if the SG is 1.065.

I used WLP099, High Gravity yeast. I thought I got the San Diego Super Yeast but picked up the High Gravity by accident. By the time I realized on brew day it was too late.

Lactose is also an option also. I'm sort of at the point where I wan't to turn it into a barley wine. It's already at 9% at .998 and it's has a bit of an alcohol bite to it. I was thinking the darker malts would cover that up nicely.

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

Heat it to 140*F?

Beer has been fermenting for 10 days. It's still in the fermenter. Fermentation started at 64*F.

14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 lbs 8.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.0 oz Centennial [10.3%] - Boil 60 min Hops 0.5 oz Centennial [10.3%] - Boil 45 min Hops 1.0 oz...

Even if the ethanol taste goes away there will be no sugar. I need to back sweeten it somehow without the damn yeast eating it all.

Yes. Im sure it´s 1.000. It's the WLP099 (high gravity yeast) that did it. It's a distillers yeast. The homebrew shop was out of the san Diego super yeast so I just grabbed the 099 for some reason.

Isn't there something I can add to the beer to kill the yeast? I could always heat it up to about 140 and then add my specialty grains.

I brewed an IPA with wlp099 high gravity yeast last week with an OG of 1.064. I just pulled a reading and it's down to 1.000. I mashed at 158 hoping to create some unfermentable sugars but this was not the case. The taste is straight alcohol at 8.5%. What can I do to make this beer drinkable...