80 replies to this topic

[ChicagoWaterGuy]

I haven't brewed this beer specifically but I do have some tips for bottling long aged/high gravity beers. I like to boil my priming sugar in water before adding it to the bottling bucket so it's well dissolved in solution. For me this leads to more consistent carbonation in all the bottles. I also like to add half a pack of rehydrated S-05. It may be overkill but I've never had a batch not carb up when I've used this method. 

[MyaCullen]

I haven't brewed this beer specifically but I do have some tips for bottling long aged/high gravity beers. I like to boil my priming sugar in water before adding it to the bottling bucket so it's well dissolved in solution. For me this leads to more consistent carbonation in all the bottles. I also like to add half a pack of rehydrated S-05. It may be overkill but I've never had a batch not carb up when I've used this method. 

some people don't boil priming sugar????

[ChicagoWaterGuy]

some people don't boil priming sugar????

yup, the horror!

[matt6150]

I've had this kegged for less than a week now and 2.5 gal are already gone. Sofa king good! Didn't stear away one bit from the recipe. As DC has said all the flavors just meld together perfectly. The bourbon is not overpowering and is just perfect. Excellent recipes as always DC!

[StankDelicious]

I've had this kegged for less than a week now and 2.5 gal are already gone. Sofa king good! Didn't stear away one bit from the recipe. As DC has said all the flavors just meld together perfectly. The bourbon is not overpowering and is just perfect. Excellent recipes as always DC!

 

I'll be making some of this very soon. I probably should make 10 gallons. 5 gallons always goes too quickly.

[HVB]

Damn you! I had my next 3 beers planned out but now I need to work this one in.

[matt6150]

I'll be making some of this very soon. I probably should make 10 gallons. 5 gallons always goes too quickly.

Yes, yes you should.

[denny]

Mic's comment raises a few questions; Can this recipe be bottled and still be good? Has anyone bottled it? If so, how did it come out? Was anything lost in this process?

 

I always bottle it.  It's about the only beer I don't keg.

[neddles]

I always bottle it. It's about the only beer I don't keg.

Why do you bottle it instead of kegging? Force or sugar conditioned? Use a bottling yeast? If not how long does it typically take to get your bottles carbed appropriately?

Edited by nettles, 02 December 2014 - 11:18 AM.

[ChicagoWaterGuy]

Do you bottle condition the beer?

[matt6150]

Brewing this Sunday, can't wait!

[HVB]

Brewing this Sunday, can't wait!

are  you using 1450?

[matt6150]

are you using 1450?

Yep. Wouldn't change it with this beer. Going from 1.086 to 1.026 it works perfectly.

[HVB]

Yep. Wouldn't change it with this beer. Going from 1.086 to 1.026 it works perfectly.

I have been thinking about brewing this one too.  I have also thought  about giving 1450 another try.

[matt6150]

I have been thinking about brewing this one too. I have also thought about giving 1450 another try.

Well now is the time to do both of those things.

[HVB]

Well now is the time to do both of those things.

Seriously thinking about it.  That porter would be great right about now.

[neddles]

Timely, I am making this too with the intent that it travels with me for Thanksgiving.

[neddles]

Denny, have you fiddled around with this to see where you like the mash/kettle pH to fall? Do you agree with the higher 5.4-5.6 mash pH for dark/roasty beers line of thinking? Any guidance WRT pH on this recipe?

[HVB]

Denny, have you fiddled around with this to see where you like the mash/kettle pH to fall? Do you agree with the higher 5.4-5.6 mash pH for dark/roasty beers line of thinking? Any guidance WRT pH on this recipe?

Funny,  I just finished my water profile for this one.  I used "Brown Malty" in Bru'n Water for my version with a pH of 5.4.  I need to figure out what I will do about the yeast, no local place caries wyeast and I really do not feel like just ordering yeast.

[neddles]

Funny,  I just finished my water profile for this one.  I used "Brown Malty" in Bru'n Water for my version with a pH of 5.4.  I need to figure out what I will do about the yeast, no local place caries wyeast and I really do not feel like just ordering yeast.

I know Denny swears by the 1450 for this one but maybe WLP007 for white labs or 1272 if you are lucky enough to have it on hand?