jtkratzer said:What's the expected preboil volume for an 11 gallon batch? I'm marginally optimistic that I can get 34 lbs of grain and 1.25 qts/lbs of mash water into a half barrel mash tun. Claims have been made that it's been done successfully. What's the preboil volume needed to get 11 gallons of 1.078 wort into fermentors at the end of the day?
jtkratzer said:What's the expected preboil volume for an 11 gallon batch? I'm marginally optimistic that I can get 34 lbs of grain and 1.25 qts/lbs of mash water into a half barrel mash tun. Claims have been made that it's been done successfully. What's the preboil volume needed to get 11 gallons of 1.078 wort into fermentors at the end of the day?
Hanso said:The expected preboil volume is 11 gallons plus whatever your boil off rate is. Have no idea what/why you are asking regarding preboil volume.
34 lbs of grain at 1.25 takes up a little less than 14 gallons of space so there's no need to be optimistic when you have math on your side. (34*1.25/4)+(34/11)=13.7ish, assuming 11 lbs of grain takes up a gallon of volume. If the volume inside your mash tun for mashing is truly a half barrel you should be fine.
I can't remember, probably about 2 weeks. The 2nd time I made it I used pure vanilla extract, and I thought it was just as good.
And shhhhh, I've never made a starter.
But big beers like this are good candidates.
Just poured a bottle from a batch that has been conditioning for 4 weeks and the beer smells like black olives and doesn't taste very appealing. Anyone have any thing like this happen when they brewed this? I haven't done anything with the rest of the bottles yet. Debating on starting a new batch in a few days.
Totes said:Hey Crew,
I made a 5 gallon batch of this early November. I bottled, 1/2 without bourbon, the other 2.5 gallon with 8 fl. ounces makers mark. It's been in the bottle for 20 days now at 68f temperature. The non bourbon bottle I sampled (12oz) today was drinkably carbonated ( a touch flat ), and the makers mark version (22oz) had zero carb. Do you think the slightly higher ABV from the bourbon is a factor?
-added 4 oz dextrose to the 5 gal for priming. o.g. was way low @ 1.072, f.g was low as well @ 1.012.
-on the bright side it tastes great! just a touch on the thin side.
Should I just be patient? not even a pssst when opening the bourbon infused.
This is a pretty common problem, and I don't know what causes it. Some people say it's a slow fermentation, but I made this batch six months ago and have cracked open bottles once every two weeks to zero carbonation.
Totes said:Still thinking of adding DME? I would think 1.068 will still result in a nice brew, I only hit 1.072 and am very satisfied. Where are you at in the boil?
I have been brewing for over a year now and this is the best beer I have made, maybe best beer ever tasted. Such a smooth tasting beer. I used pure vanilla extract during bottling and Maker Mark bourbon. Also, I used two packets of S-05. The beer has only been bottled for 3 weeks and already this good. Will be making more for sure. Who ever this Denny Conn is, he deserves some respect.
Can you elaborate on that? Are you saying after 6 months there are still some bottles w/o carbonation? I'm perplexed as to why the ones with bourbon are flat and the ones w/o are gtg. This is my first time adding booze at bottling.
RedIrocZ-28 said:I like to drink Breckenridge Vanilla Porter quite a bit when I can find it. I distinctly remember from the Tap and from the Bottle little to no head retention. Perhaps its a characteristic of this beer?? (also voting for the oils from the beans)
Hey Crew,
I made a 5 gallon batch of this early November. I bottled, 1/2 without bourbon, the other 2.5 gallon with 8 fl. ounces makers mark. It's been in the bottle for 20 days now at 68f temperature. The non bourbon bottle I sampled (12oz) today was drinkably carbonated ( a touch flat ), and the makers mark version (22oz) had zero carb. Do you think the slightly higher ABV from the bourbon is a factor?
-added 4 oz dextrose to the 5 gal for priming. o.g. was way low @ 1.072, f.g was low as well @ 1.012.
-on the bright side it tastes great! just a touch on the thin side.
Should I just be patient? not even a pssst when opening the bourbon infused.
Has a Breckenridge Vanilla Porter tonight and thought it was too vanilla-ey. I already bought the grain bill and have been wanting to make a pecan porter down the road. Since I am not feeling the Vanilla, I am going to go for it. Researching tells me to roast them several times at 350 and soak the oils up with paper bags between each roast. My question is, would this be a good idea? Additionally how much pecans would I use?
I also plan on adding bourbon to half the bottles, how much per bottle should I add?
I have been brewing for over a year now and this is the best beer I have made, maybe best beer ever tasted. Such a smooth tasting beer. I used pure vanilla extract during bottling and Maker Mark bourbon. Also, I used two packets of S-05. The beer has only been bottled for 3 weeks and already this good. Will be making more for sure. Who ever this Denny Conn is, he deserves some respect.
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