A wicked layered fermentation

Discussion in 'Beginners Brewing Forum' started by Korpimallas, Feb 15, 2018.

  1. Korpi Brewery

    Korpi Brewery Member

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    #1 Korpi Brewery, Feb 15, 2018
    Last edited: Feb 15, 2018
    Hello people!

    Here's our batch #004 - a 1.112 OG Barley Wine. Has anyone seen this type of layering before? I've seen a four layer beer before, but the clear part has always been on top of the cloudy part. We used a large 2 quart starter and there was a lot of a hop trub in the wort. There's also a a bag of dry hop (pellets) in the mix. burtonxxxlayers.jpg
     
  2. Ozarks Mountain Brew

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    IM betting that’s yeast in an eating frenzy
     
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  3. Korpi Brewery

    Korpi Brewery Member

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    That's a lot of yeast... It'll be fun to watch it settle. (WLP099 Super High Gravity Ale
    Yeast)
     
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  4. KC

    KC Active Member

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    Ooh a historical brew from 1800.
     
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  5. Korpi Brewery

    Korpi Brewery Member

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    It sure was yeast. It's been 9 days since racking and the airlock is still bubbling like crazy. Lucky for us, it's been very cold so the fermentation temp has been kept in check.
     
  6. KC

    KC Active Member

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    Last Burton I did went over a month before primary stopped
     
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  7. Korpi Brewery

    Korpi Brewery Member

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    yes. still going. 15 days
     
  8. Korpi Brewery

    Korpi Brewery Member

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    This sure has been an interesting brew. She'd lost 61 gravity points in 19 days (8% ABV) and developed a really nice fruity flavor. Still very raw and sweet, but on her way to become a truly spectacular beer.

    Now after 26 days in primary fermentation vessel she's still bubbling away at 30 second intervals. Will it ever stop?!?
     
  9. Trialben

    Trialben Well-Known Member

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    my gosh!
     
  10. Ozarks Mountain Brew

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    that’s what happens when you brew a big beer too soon, too many unknowns
     
  11. Korpi Brewery

    Korpi Brewery Member

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    Nah. Still loving it.
     

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