*2015 WA Biggo Beer Case Swap*
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1 Nev - Imperial Dopple Bock
2 Mitch_76
3 Mikey
4 Dent - Eis imperial stout 15%+
5 keifer33
6 danestead - Double IPA
7 Stalking Wilbur - Farmhouse IIPA
8 Rad - Imperial black IPA or Belgian strong ale will see which turns out better
9 Neander - ..Been thinking of doing a double Muddy water again as one of my fuckups tuned out shit hot. Black IIPA.
10 Lukas - will advise
11 Velu- weizenbock
12 Drew9242 - American Barley Wine (should be aged 5 years by the time of the event)
2 Mitch_76
3 Mikey
4 Dent - Eis imperial stout 15%+
5 keifer33
6 danestead - Double IPA
7 Stalking Wilbur - Farmhouse IIPA
8 Rad - Imperial black IPA or Belgian strong ale will see which turns out better
9 Neander - ..Been thinking of doing a double Muddy water again as one of my fuckups tuned out shit hot. Black IIPA.
10 Lukas - will advise
11 Velu- weizenbock
12 Drew9242 - American Barley Wine (should be aged 5 years by the time of the event)
mfeighan
Well-Known Member
The Belgian Quadruple is almost finished fermenting, sitting at 27deg for those last couple of points
OG 1099 so far 1021 fast ferment test says it can make 1018 so here's hoping
so will probably be bottling on the weekend, since it should be at 10.8% i am torn whether i add some fresh yeast and which yeast to add. Fermented with 1762 it has a tolerance of 12% which will after carbonation will be right up there. Brew like a monk says that they centrifuge add fresh yeast and bottle with the same yeast. Or should i add a neutral yeast & bottle.
Tasting pretty good out of the fermenter, tiny bit sweet but getting rum and raisin out of it. I reckon the carbonation will drop the perceived sweetness a bit and it still has 2 points to go.
(yes this is a copy and paste from the other forum)
OG 1099 so far 1021 fast ferment test says it can make 1018 so here's hoping
so will probably be bottling on the weekend, since it should be at 10.8% i am torn whether i add some fresh yeast and which yeast to add. Fermented with 1762 it has a tolerance of 12% which will after carbonation will be right up there. Brew like a monk says that they centrifuge add fresh yeast and bottle with the same yeast. Or should i add a neutral yeast & bottle.
Tasting pretty good out of the fermenter, tiny bit sweet but getting rum and raisin out of it. I reckon the carbonation will drop the perceived sweetness a bit and it still has 2 points to go.
(yes this is a copy and paste from the other forum)
Neanderthal
Well-Known Member
I am unable to join the fermenting lounge.
Signed up but didnt receive activation email.
Big Burtha 8.5% Brown Porter is currenty Mashing out.
Signed up but didnt receive activation email.
Big Burtha 8.5% Brown Porter is currenty Mashing out.
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