HuRRiC4Ne
Well-Known Member
Anybody have an ideal IBU value for this recipe? I'm definitely a hops head, but never had the real Absolution so I don't know how hoppy it is. Thanks! - BK
Min: 20 IBU, Max: 25 IBU
Anybody have an ideal IBU value for this recipe? I'm definitely a hops head, but never had the real Absolution so I don't know how hoppy it is. Thanks! - BK
I had this fermenting for an entire month at 68F, and when I just checked it it was at 1.044 still... and I used two entire vials of WLP500...
I whirled it around and left it at 75F. If it doesn't pick back up, what would be recommended to finish it out?
1) Buy another vial of WLP500 and dump it in.
2) Buy another vial, make a big starter, dump that in.
3) Throw a packet of SafAle or something in there.
4) Make a dry yeast starter and toss it in.
For you, try this. Open the Lid, let fresh air get in there. Now put cap back on and tip it back and forth to aerate it. My guess is a weak aerate. If it doesn't take off in a day, then add nutrient and energizer. Don't worry about re adding yeast.
My guess is, you didn't have a good enough aerate. And thats why it didn't take off.
That should do it, keep us updated!
Also, what was your OG?
It's done. My original OG was 1.093 (I added a bit of dextrose to boost the ABV). Also had yeast energizer in by the end of the boil, so that shouldn't be the problem. I'll see how it progresses then post an update.
PS. Also it smells (and tastes) delicious.
Don't give up on it, go and buy one more vial of WLP 500, get a yeast starter going. Add 2 cups of sugar and 4 cups of water, add the recommended amount of (for your batch size) nutrient and energizer (use both!!!!!). Let it ferment for two to three days then pour off the top and pitch the slury.
My guess is, with that high OG your running into problems without the proper yeast count. Your yeast might have been slightly expired. It happens.
PS, the soy sauce flavor is more then likely from mixing it up. I wouldn't worry about oxidation at this point! Don't give up man, get that to ferment down, then let sit for a few months then bottle or keg! You can never judge a beer in the fermentation process. I have had some crappy beers become mints after sitting on Co2 for 1month+.
This is going to be my next project... I'm planning on making a yeast starter just to be sure - Should I make a starter with 1 or 2 vials? (since the OP used 2 WLP500 but no starter)
Anyone have a copy of the AG version I previously posted a link to? I never saved a hard copy of it and it seems the link is now dead.
Let me start of by saying, this recipe is simple to make. I converted over to extracts to save on prep time. I wanted something simple that most can make. The Belgian is going to be a clone of a 2006 Gold Medal winner in the World Beer cup in 2006 (Dragonmead Final Absolution). I was lucky enough to get the recipe. I converted the recipe over to LME and DME. I made a few changes to it also. I changed the 60mins hops from Hallertauer Mittelfruh to German Hallertau and used DME amber instead of munich malt. I didn't use a starter either, I opted for using two vials of WLP500 instead (so i wouldn't have to wait). I regret not making a starter though, because It took 24 hours before it took off. I had to stir it up a little bit then it started fermenting instantly.
Let me know what you guys think? I'm dabating on adding another 3.3lbs of Pilsner light LME to get around 10%. But I'm not sure how the the final gravity will end up at. I heard some people with attenuation of around 85%. I figure if i get 77% then this will be 8.2%. The recipe is supposed to be 8.5%. I think I just may leave this alone and see how it comes out then go from there. I will keep everyone updated on how it comes out.
Day 5: It has a very nice smell of a light banana, fruit hints with some spice! WOW, can't wait until this is done!
Day 6: Took hydro reading of 1.020 (thats 8% after 6 days) Smells very good! Has the look and consistancy of a Belgian but it's cloudy (but that's expected), has a very nice yellow color. I'm waiting until day 10 to 14 to rack into secondary.
Day 10: 1.016 gravity, going to give it a few more days before i rack it into the secondary.
Day 16: Reracked into secondary, 1.016 gravity still.
Day 32: Kegged it!!!! same gravity and all I can say is WOWWWWW
Here is a video review of the beer i'm cloning: http://www.youtube.com/watch?v=1-FDMgm2Q5w
Extract:
3 x 3.3lbs Pilsner Light malt extract LME
1 x 1lbs Amber DME
1 x 1.5lbs Belgian Candy
12.4 total pounds of fermentables
Hops: (IBU came out at 23 but you can range from 20 to 25)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
Yeast:
2 x WLP500 Trappist Ale Yeast
Notes:
Pretty cool I just stumbled back onto this thread. I'm drinking one of these right now. I need to brew it again soon before they are gone. It's tasting great still.
Lodo - did you steep anything?
No. I did bump the grain bill slightly and I didn't add the sugar until after fermentation had been underway a few days. I made a big starter and I wanted the yeast to feast on the other fermentables first and not get pooped out on the simple sugar.
I don't know how true it is, but after listening to a Jamil and Palmer podcast they suggested adding cane sugars this way and I went with it. I do feel adding it later in fermentation helps the beer dry out a little better. I was really pleased with the results. I absolutely love this beer.
I have a different theory on that, i added the sugar with the boil. So the sugar would ferment first, then the malt. Leaving the beer sightly maltier. Trust me, if you do a yeast starter, then you will have ZERO problems with this fermenting out! The yeast ferments in almost a violent way. I have a video thats just nuts of the bubbler on the airlock. But... Tomatto tomatoe, right? Kinda splitting hairs on that, I really don't think it makes that big off a difference. My last all grain got down to 1.010 with boiling the sugar, had a OG of 1.090 for a 10.5%abv. It's really just up to experimenting and tweaking.
As for steeping, I didn't steep. But it's up to you, give it a try and see how things go. I'm sure it will be good. But trust me when I say this, the beer needs little tweaking. Although I do prefer the all grain with a slight grain bill increase.
I see what you are saying here but after some research, the reason I went the other direction is because I read and heard in that podcast that the yeast will consume the simple sugars first (it's been compared to having filet mignon and hot dogs in the fermenter) the yeast will go after the filet mignon first and it COULD poop out.
I'm sure you're right in this case with a big starter and that amount of sugar it would be fine but it's at least worth thinking about.
Yeah I didnt take readings as I went. I did a 60minute boil and should've done a 90 minute.
I used one vial of wlp500 and within 12hrs my airlock was going crazy. Now, there is absolutely no movement. Thoughts?
It's normal for them to ferment out really fast then calm down... get a gravity reading to really know where your sitting right now.
Just took a reading and got 1.011. Tasted great and I got a full nose of CO2 when I pulled the lid off the bucket. Its been in primary for less than a week...how long before I bottle?
Enter your email address to join: