Nosybear said:Gern: Pitch in the mid '70s, start warming on day 2. I use a heating blanket in a cable tub. And this time I let the temps get to 100° before I checked! Doesn't appear to damage the beer, though, no fusels or excessive esters to contend with.
Krimbos said:BM - can you share your oatmeal stout recipe?
sbaclimber said:Hey Brian,
may i ask what yeast you are using to handle that kind of ABV? ...and did you aereate?
I am starting to think about how to brex my X-Mas IIPA this year, and am just curious.
Cheers
Gabe
Cool, thanks for the info!The Brew Mentor said:sbaclimber said:Hey Brian,
may i ask what yeast you are using to handle that kind of ABV? ...and did you aereate?
I am starting to think about how to brex my X-Mas IIPA this year, and am just curious.
Cheers
Gabe
I used WLP013. If it stalls too high, I may re-pitch with a champagne yeast but I don't think that'll be a problem.
I aerated for 1 minute with pure oxygen and a diffusion stone.
If you don't have pure oxygen, you should re-aerate after 12 hours.
Hope this helps
Brian
Sounds awesome!The Brew Mentor said:Update on the Barleywine..
OG 1.111
FG 1.022
13.13% ABV
79% apparent attenuation
I kept it stable at 68° for the entire 2 weeks.
This will be ready much sooner than I expected. The sample from today was very nice. Warm and toasty with a nice caramel and slight raisin character. Very nice and firm bittering on the back end. I expect this to start drinking around the holidays. Definitely only a snifter at a time @ over 13%. :shock:
Come on Christmas!
Brian