TriggerFingers
Well-Known Member
thanks bottlebomber,
so are you thinking EKG or Fuggles for 1 addition or 2 separate additions?
so are you thinking EKG or Fuggles for 1 addition or 2 separate additions?
TriggerFingers said:thanks bottlebomber,
so are you thinking EKG or Fuggles for 1 addition or 2 separate additions?
You're imagining things. Yeast-driven flavor profile is pretty much locked in by 72-96hrs.traumerei1838 said:Brewed the old world. Day 10 of ferment. Started too cool. Tastes too clean. Moved the carboy to our compressor room. Yeasty goodness popped out the next day. Excellent.
hbr2547 said:I brewed the 17x last Saturday and fg around 1.018. Fg not dropping but top of wort looks as follows;
Is this possibly infected?
orangehero said:Mash-out at 168-170F increases fermentability (increase activity of alpha-amylase), conversion efficiency (breakdown of remaining starch), lauter efficiency (less viscous wort), and locks in profile of fermentables (increased rate of denaturation of enzymes). You don't have to do it, but I'd recommend being consistent in your choice.
hbr2547 said:To add a bit more clarity, foam is soapy like and like a film (took gravity reading and like piercing plastic wrap). I tasted the wort and doesn't taste bad. Should I crash chill at 35 for a few days, rack and rep itch yeast to try at bring down from 1.018 to 1.012?
orangehero said:That's not how amylase enzymes work. Denaturation doesn't happen instantly. As temperature increases, both the rate of reaction and rate of denaturation increase. Although beta-amylase is more heat labile and becomes mostly inactivated at 168-170F, alpha-amylase still has significant activity.
g-star said:Doesn't look infected. This strain takes as long to get the last few gravity points as it took to get the 1st 80%. There's no need to add fresh yeast
DO NOT crash cool it. Keep it in the upper 70's for another week. If you did everything else right, you should hit 1.012-1.013 with no problem.
hbr2547 said:Gstar you are a savior...just checked and fermented down to 1.013 no more krausen (OG 1.094). Will rack off yeast tomorrow and lager for 12 weeks...
Cheers!!!
lunshbox said:I just tasted my uncarbonated 12 that has been layering for 6 weeks now. Man, this is really unbelievable. I have a locally sourced brett that I will be adding to half of the bottles to see what kind of character I end up with. This is going to be awesome over the years.
Hey everyone,
Been reading this thread quite a bit and am going to be ordering the ingredients for the 017x.
Anyway, I have searched the thread but didn't find much about this. The 017x recipe calls for 30g/gal of candi sugar for bottle conditioning. Has anyone used corn sugar and if so, with what results? If my math is right, 5oz or corn sugar should put me right at about the same addition of sugar in a 5 gallon batch as 150g of candi sugar.
1.0104 for candi and 1.0105 for corn sugar.
Thanks for the help and I look forward to seeing more people's results as they brew this great recipe.
DSmith said:Priming with corn sugar would be 30 grams/gallon candi sugar * (32 pppg candi sugar/46 pppg corn sugar). It's about 21 grams per gallon using corn sugar. That's about the same as 2.2 vol CO2.
Hey everyone,
Been reading this thread quite a bit and am going to be ordering the ingredients for the 017x.
Anyway, I have searched the thread but didn't find much about this. The 017x recipe calls for 30g/gal of candi sugar for bottle conditioning. Has anyone used corn sugar and if so, with what results? If my math is right, 5oz or corn sugar should put me right at about the same addition of sugar in a 5 gallon batch as 150g of candi sugar.
1.0104 for candi and 1.0105 for corn sugar.
Thanks for the help and I look forward to seeing more people's results as they brew this great recipe.
So to follow up on my own post:
Calculate temperature for bottling based on the highest temperature.
CSI used 30 grams/gallon.
Calculating that for dextrose:
30 grams/gallon candi sugar * (32 pppg candi sugar/36 pppg corn sugar)= 26.6
26.6 x 5g = 133.3g
133.3g = 4.7 oz dextrose
= 2.53 volumes CO2
Is this about right?
ultravista said:Looking for feedback ...
I have room in my kegorator for three cornies and no place to store a finished beer under 75 degrees (ambient temp in a closet).
One Westy is in the kegerator and I have the grains, hops, and yeast to brew another.
Since I cannot "lager" it less than 75 degrees, would it be detrimental if I stored it in the closet, kegged of course, at room temperature for a few months?
While it won't get hot, it will not go below 70 something in the dark recesses of our walk-in closet.
Your thoughts?
malweth said:I didn't read this entire thread, but it looks very similar (though not identical) to the recipe on Candi Syrup Inc's Recipes. I am planning on doing this one tomorrow and am referencing your recipe as well.
Running my starter tonight -- probably about 1.5L w/ a pitch each of the WY3787 and WLP530 -- since I have both and they're both a few months old.
After reading the CSI recipes, both their Duvel and Westy12 recipes recommend racking off primary between 6-7 days and crashing to ~ 50-60F for .5-1 week. Then racking again and cooling further.
Is racking to tertiary necessary, or could I just rack to secondary and step the temps as designed? The time in tertiary is not excessive (no autolysis concerns usually anyway). Is the extra racking just for clearing? I'd like to limit any chances of oxidizing either of these beauties.
Great of CSI to share their experiences/recipes by the way. Keep up the great work!
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