37 replies to this topic

[TonyBrown]

good info guys, just what I was lookin for!!!! looks like I need some more containers to store stuff with so i can make this happen properly... definitely gonna take some work and planning...

[toonces]

likely going to this weekend.a couple of weeks ago, i was in boston for the craft brewers conference. went on the boston area beer tour, which included boston beer company, aka sam adams. they gave us (small) samples of utopia. good stuff. :devil:as a result, i bought some utopia off of ebay. and i bought a 3 gallon whiskey barrel as well. it arrives today. i've already boiled down the hops into a half gallon 'extract'. i was going to start with a small portion of the grain bill (to a og of ~1.060)and the hops to make about a gallon and start with a trappist yeast. then for the next 2 days, do a portion of the speciality grains, boiling that down to a half gallon, aerating the hell out of it and putting that in, pitching wlp099. then, use lme diluted (but not much) to a half gallon for the last 2 days, again pitching wlp099.the only thing i don't have figured out is the starter thing. when i've used starters before, i use a half gallon growler, use about a quarter pound of dme about 24-36 hours ahead of time. and pitch the entire contents in. reading the 'things you do but wouldn't advise' thread, someone says to not dump the entire starter in. so, what do you do?

[Deerslyr]

likely going to this weekend.a couple of weeks ago, i was in boston for the craft brewers conference. went on the boston area beer tour, which included boston beer company, aka sam adams. they gave us (small) samples of utopia. good stuff. :devil:as a result, i bought some utopia off of ebay. and i bought a 3 gallon whiskey barrel as well. it arrives today. i've already boiled down the hops into a half gallon 'extract'. i was going to start with a small portion of the grain bill (to a og of ~1.060)and the hops to make about a gallon and start with a trappist yeast. then for the next 2 days, do a portion of the speciality grains, boiling that down to a half gallon, aerating the hell out of it and putting that in, pitching wlp099. then, use lme diluted (but not much) to a half gallon for the last 2 days, again pitching wlp099.the only thing i don't have figured out is the starter thing. when i've used starters before, i use a half gallon growler, use about a quarter pound of dme about 24-36 hours ahead of time. and pitch the entire contents in. reading the 'things you do but wouldn't advise' thread, someone says to not dump the entire starter in. so, what do you do?

I'm jealous... not only did you get a sample, but then you went out and bought some! And then you went out and bought supplies to try to replicate. Ok... here's the gig... when you have it worked out, you've GOT to report back and let me know how it turned out. I thought about doing something like this with a reiterated mash, but couldn't bring myself to do it. Plus, I'm not sure I have the time and patience to do it. How did you figure out the grain bill? Was BB helpful at all in determining that??? Details please (possibly start another thread)!

[toonces]

I'm jealous... not only did you get a sample, but then you went out and bought some! And then you went out and bought supplies to try to replicate. Ok... here's the gig... when you have it worked out, you've GOT to report back and let me know how it turned out. I thought about doing something like this with a reiterated mash, but couldn't bring myself to do it. Plus, I'm not sure I have the time and patience to do it. How did you figure out the grain bill? Was BB helpful at all in determining that??? Details please (possibly start another thread)!

the sam adams site was the most help. fed the info into promash and played with numbers.if it turns out, i'll do a new thread.any help on the starter? anyone? buehler?

[Stuster]

Uhm... that's pretty much the same thing as the BYO article I posted written by Jamil

Seems like it was written by a guy called John McKissack.I'm a fan of just re-pitching on a fresh yeast cake from a normal gravity beer. Has worked out well (and easily) for me brewing beers up to 12.3%.

[Deerslyr]

Seems like it was written by a guy called John McKissack.I'm a fan of just re-pitching on a fresh yeast cake from a normal gravity beer. Has worked out well (and easily) for me brewing beers up to 12.3%.

My bad... I must have had Jamil on the brain from something else... I know I'd read a similar piece from him on the subject.Agree that you could just repitch on a yeast cake for a beer between 7% and 13%. 15% and up is getting tricky though...

[ThroatwobblerMangrove]

the sam adams site was the most help. fed the info into promash and played with numbers.if it turns out, i'll do a new thread.any help on the starter? anyone? buehler?

here's what I would have told you if I saw this post:Make a big starter. Let it ferment out. Cold crash it and once the yeast settles decant off most of the "starter beer". Mix the yeast into the remaining liquid and pitch it in!

[Deerslyr]

here's what I would have told you if I saw this post:Make a big starter. Let it ferment out. Cold crash it and once the yeast settles decant off most of the "starter beer". Mix the yeast into the remaining liquid and pitch it in!

Most homebrewers I have talked to will brew a basic 5 gallon batch and just pitch their big one right on top. I did this with an Old Ale that went on top of a yeast cake from a Blonde Ale. Gravity went from 1.080 to 1.009 with no problem.

[ThroatwobblerMangrove]

Most homebrewers I have talked to will brew a basic 5 gallon batch and just pitch their big one right on top. I did this with an Old Ale that went on top of a yeast cake from a Blonde Ale. Gravity went from 1.080 to 1.009 with no problem.

that's a pretty low FG for an old ale isn't it? I had an IIPA that I took from 1.075 to 1.014 with a big starter. Pitching on a fresh yeast cake doesn't sound too bad either though. more than one way to skin a cat a I guess.

[denny]

Fred Bonjour is the master of brewing big beers. Here's his advice...https://beerdujour.com/Howtobrewabigbeer.htm

[strangebrewer]

Being as Tony posted this question nearly 2 months ago I hope he managed to make up his mind. I know he can overthink things from time to time but this might be a new record

Fred Bonjour is the master of brewing big beers. Here's his advice...https://beerdujour.c...rewabigbeer.htm

Dang I miss having Bonjour around.

[ThroatwobblerMangrove]

Being as Tony posted this question nearly 2 months ago I hope he managed to make up his mind. I know he can overthink things from time to time but this might be a new record :PDang I miss having Bonjour around.

try 14 months ago!I only posted in this b/c toonces said no one ever answered his question

[strangebrewer]

try 14 months ago!I only posted in this b/c toonces said no one ever answered his question

Holy crap I didn't even think to look at the year!

[toonces]

aw, crap. you guys are going to get me interested in trying a killer barleywine again.

[ThroatwobblerMangrove]

aw, crap. you guys are going to get me interested in trying a killer barleywine again.

beer pwnt!

[Deerslyr]

aw, crap. you guys are going to get me interested in trying a killer barleywine again.

Given that you and I talked through one of the issues over PM, the question really is why wouldn't you? I think there is a bit more knowledge now about what can go wrong in the process that its time to do it again. After all, you told me you only go 3 gallons of the stuff.

[toonces]

Given that you and I talked through one of the issues over PM, the question really is why wouldn't you? I think there is a bit more knowledge now about what can go wrong in the process that its time to do it again. After all, you told me you only go 3 gallons of the stuff.

the three gallon limit was because of the size of whiskey barrel i purchased. if i do this again, i'll get a 5 gallon barrel to age it in.

[ChefLamont]

I agree with what has already been said. I will emphasize aeration. Keep aerating every 6 - 12hrs until you see activity.I think the best advice for big beers is to listen to them. Give them what they need when they need it. Remember that you are on their schedule and not the other way around. I had a barleywine that ended up around 13.5%. It actively fermented for a little over 3 weeks. No apparent reason. It just wanted to take it slow. If I tried to rack it on some sort of schedule, I would have had a train wreck.