Under Pressure
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- Apr 11, 2021
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Greetings we started out with a recipe of 25% abv dark grain and rested 5 pounds of organic roast. plus 3 pounds chocolate nibs. added the coffee in bags 15 minutes prior to the end of a 120 minute boil. Resting every 30 to add hops. Subtracting nonfermentable and it is estimated 20% abv. The yeast slowly died of oxygen and nutrient starvation after a year so we put it in a bourbon barrel at about 15%. It had been recently removed to a demijohn, and now in the 21st month I added a kick starter of white star brewers yeast and some nutrients, after using a diffusing stone in the started and poured it in after oxygen shock brought back by a vinous yeast growth and activity and it slowly came back alive. The whicte star fermenter's yeast brought on a strong Saison nose. After two months we are now at about 17% abc from the original gravity of 25% (20% being fermentable).
Bottle conditioning. To achieve bottle conditioning in wine bottles each with a few coffee bean halves in each bottle. We've made a 25% honey malt and Belgian candy sugar starter ( 3/4 gallon) for 2 months feeding and oxygenating every 2 weeks. It is nor at 13.5 % from it original gravity - 1/4 inch if flocculated yeast at the bottom og its oversized 3 gallon carboy.
To reduce the ABV and finish fermentation of useable sugars, we are making a 5 gallon 1/2 ABV clone of Dogfish head to make a 5 gallon wort with double the hops ()to cover the 5 gallons of Coffee Quad we will mix. The hopes it to keep and adjust the fermentable sugars to about 15% or slightly less by adding the 3/4 gallon starter to the new wort and slowly merging i to the 5 gallons of Quad Stout during the first week of fermentation. m The remaining 10 gallons of Quad Stout will be standing by for further recipies, and a test bottling in its strong form by adding started to one of two five galling carboys.
Because of the dark malts, rye, oats, coffee, this does not smell or taste like a barley wine. It has immense body and coffee malt flavor.
I have never heard of a bottle fermentation of over 12% alcohol. The addition of 2 ponds bottling sugar is hoped to bottle condition this beer over several weeks, or perhaps months. Do you thionk it will work?
Bottle conditioning. To achieve bottle conditioning in wine bottles each with a few coffee bean halves in each bottle. We've made a 25% honey malt and Belgian candy sugar starter ( 3/4 gallon) for 2 months feeding and oxygenating every 2 weeks. It is nor at 13.5 % from it original gravity - 1/4 inch if flocculated yeast at the bottom og its oversized 3 gallon carboy.
To reduce the ABV and finish fermentation of useable sugars, we are making a 5 gallon 1/2 ABV clone of Dogfish head to make a 5 gallon wort with double the hops ()to cover the 5 gallons of Coffee Quad we will mix. The hopes it to keep and adjust the fermentable sugars to about 15% or slightly less by adding the 3/4 gallon starter to the new wort and slowly merging i to the 5 gallons of Quad Stout during the first week of fermentation. m The remaining 10 gallons of Quad Stout will be standing by for further recipies, and a test bottling in its strong form by adding started to one of two five galling carboys.
Because of the dark malts, rye, oats, coffee, this does not smell or taste like a barley wine. It has immense body and coffee malt flavor.
I have never heard of a bottle fermentation of over 12% alcohol. The addition of 2 ponds bottling sugar is hoped to bottle condition this beer over several weeks, or perhaps months. Do you thionk it will work?