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matthewpartrick

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About matthewpartrick

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    Newbie Brewer
  1. My newest mad scientist brew is breakfast beer: Munich octoberfest LMEx2, 2 cider fills, real maple syrup, brown sugar, cinnamon, honey, and nutmeg. 1.084 at the start, currently in the secondary fermenter
  2. Hmm, haven't decided ehich way to go yet but will keep you posted, Thanks!
  3. Thanks very much for chiming in. I'm slow going to change my plan and try to leave the beer in the secondary fermenter (whatever glass carboy I can find) for about eight weeks and then bottle. I hope that leaving them longer in the secondary and then just long enough in the bottle to condition will solve another issue of mine, bottle to bottle variability on whether or not the wart had completed fermentation. I've opened up several that had stalled out for whatever reason.
  4. I have used some of the Stone proprietary high grav yeast that did a pretty good job of adding banana ester-ish flavor to the final brew, but I've never used actual bananas so we're going to find out what happens I guess my "forest for the trees" question is thus: When shooting for very high ABV, is it worth it to rack it off into the secondary fermenter and repitch with a different yeast, perhaps a wine yeast that has a higher ABV tolerance? Josh, I guess you're saying no it's not worth it. So, for a brew like the barleywine recipe that you guys offer, how is it getting in the 9% range, with high grav yeast and a -very-long secondary fermentation while bottle conditioning? I'd ideally like to spend about 14-18 days in the primary fermenter, then rack off into an LBK, and then wait another three or four weeks so that I can free up enough swing-top bottles. I'd then let them bottle condition (i.e. "tertiary fermentation") for maybe six months. It's not that I want to try the barleywine recipe per se, what I want to do is apply the technique of achieving the high ABV found in novocaine and barleywine to some of my other mad scientist creations. Thanks so much.
  5. A recipe I'm trying right now is breakfast ale, with honey, maple syrup, bananas, cinnamon and nutmeg. Initial spec grav at 72f is 1.085. My plan is to rack it off around 2 weeks. Has anyone tried to repitch with a high grav yeast in the secondary? Not for a stalled fermentation but to ensure the fermentables are as converted as possible. The dry yeast I'm using is Safale T58.
  6. Ok thx for advice. Will likely still transfer to secondary but hopefully only one transfer.
  7. What do you guys think about using this plastic bucket thingie as the primary fermenter, then when it's time to rack off into secondary, to transfer to another sterile bucket, clean the fancy bucket and transfer back?
  8. I've tried it before with success, put in right after letting the wort cool a little. It adds a little mead-ish flavor and if i bottle condition correctly maybe also a little more carbonation. Is there any way to impart more of the honey flavor? Sometimes if I overdo it, I end up with something not too far off champagne.
  9. New here but have been using Mr Beer for about three years. Anyone restart a stalled batch with dry yeast before? I've never had a stalled fermentation with this equipment before. Weird.
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