Yob
Hop to it
Again, mardoo may better answer this, I asked the same, but as far as I recall it was to aid in the development of raisins flavour.. Deliberate astringency and other reactions that I know **** all about 
Ed: snap
Ed: snap
Style Of The Week 7/3/07 - Russian Imperial Stout
- Thread starter Stuster
- Start date
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technobabble66
Meat Popsicle
Isn't that Yob's brewing philosophy right there?!? Or maybe it's just with hops.Mardoo said:
That and a thumb. B)
You sure it's not gonna be ready for the July Case Swap? :mellow:
Yob
Hop to it
a bottle if you are luckytechnobabble66 said:
h34r:when is raspberry season?
Sir.. the thumb is a respectable and (increasingly) almost repeatable measure of almost anything.. how many cooks/chefs do you know that weigh out things to the enth degree?
:icon_offtopic: I actually am about to embark on a measured 2 brew, I need to find out some stats on my rig and the only way to do it is to measure the known variables, in this case bveing temp and time with the grain bill being exactly the same...
sorry, I digress.. if its any consolation it was discussed when brewing the behemoth RIS mentioned above
mofox1
Wubba lubba dub dub!
I didn't brew a thing over the Xmas/new year break, but this thread has me hankering for the next big stout brew.
Yob
Hop to it
Turns out I have a friend doing some lab work and has offered to do some testing on my beers for nix, thinking I'll put this one forward for analysis.
IBU
Alcohol content
Bacterial
Any others that I should get tested for?
IBU
Alcohol content
Bacterial
Any others that I should get tested for?
Mardoo
Noob What Craps On A Bit
Color.
manticle
Standing up for the Aussie Bottler
Ability to attract beautiful, naked people toward the drinker.
Ability to make the drinker beautiful, naked.
Ability to turn the drinker into a nobel prize winning author.
Ability to make the drinker beautiful, naked.
Ability to turn the drinker into a nobel prize winning author.
Mardoo
Noob What Craps On A Bit
Protein content???
technobabble66
Meat Popsicle
Yeah, covered that: Alcohol contentmanticle said:
Yob
Hop to it
am I being impatient? It has only been a week after all...
it's slowed significantly and is sitting at 1.038, (20'c) still tastes a bit sweet to me from the hydrometer sample, everything else is divine though.
I'm thinking I may have added the 099 a touch too late, though I did add it with 3lt of 1.055 wort + 500ml amber? dark? candi syrup.
I'll watch it over the next week having just added the Dry hops but I'm tempted to...
A - Brew something else and rack onto the cake
B - Hit it with 2 x EC1118 (this worries me as I dont want to dry it out too much)
C - Lower the temps and hit it with some Lager yeast (alc content worries me for this though, currently %10.11)
D - Leave the bloody thing alone for another week then rack to secondary, on raspberries, leave for another week before doing anything...
its got 20 points to go and Im just a little concerned it wont get there.. anything I can try Ive missed?
it's slowed significantly and is sitting at 1.038, (20'c) still tastes a bit sweet to me from the hydrometer sample, everything else is divine though.
I'm thinking I may have added the 099 a touch too late, though I did add it with 3lt of 1.055 wort + 500ml amber? dark? candi syrup.
I'll watch it over the next week having just added the Dry hops but I'm tempted to...
A - Brew something else and rack onto the cake
B - Hit it with 2 x EC1118 (this worries me as I dont want to dry it out too much)
C - Lower the temps and hit it with some Lager yeast (alc content worries me for this though, currently %10.11)
D - Leave the bloody thing alone for another week then rack to secondary, on raspberries, leave for another week before doing anything...
its got 20 points to go and Im just a little concerned it wont get there.. anything I can try Ive missed?
manticle
Standing up for the Aussie Bottler
1st port of call would be patience. You can return to other options if patience fails.
Not sure the cake will be super healthy considering the dark, high grav brew that's gone before it.
Not sure the cake will be super healthy considering the dark, high grav brew that's gone before it.
Yob
Hop to it
I meant brew something else with a new yeast and rack the RIS onto that..
I will play patience first though
I will play patience first though
manticle
Standing up for the Aussie Bottler
Ah ok. I get you.
Patience and two types of fast ferment test. One to see if this brew has anywhere to go, as is and one to see where it could go with active starter of new yeast.
+ patience.
Patience and two types of fast ferment test. One to see if this brew has anywhere to go, as is and one to see where it could go with active starter of new yeast.
+ patience.
Mardoo
Noob What Craps On A Bit
Forced Ferment test?
Edit: E beat one to it, guv.
Edit: E beat one to it, guv.
Yob
Hop to it
orright.. ere's what happened...
could not get it to go below 1.040 ish and still tasted a bit sweet.. so I did opt for option a
"A - Brew something else and rack onto the cake"
fermented a pale, racked it off the cake. Racked the RIS into a new FV onto 1.5kg of raspberries and then slopped the cake from the pale onto that.. felt VERY weird doing so, first cake Ive ever used... anywhoo, Rasbpberries now coming through very nicely indeed.
so bit of a refresher on the stats of the brew.
OG 1.115 (Ceiling for style)
FG 1.028 (1.030 is Ceiling for style)
%11.42
also added 3lt of 1.050 and 500ml Candi Syrup (not added to calculations for %alc. Every time I ferment a big beer the game is always different, I really enjoy the challenges a big beer demands on a brewer, you need to be flexible and creative in how you deal with them to get them to where you want them.
It's incredibly young (still in FV :lol: ) but Im thinking of entering one in Beerfest, just rack a PET and force carb.
could not get it to go below 1.040 ish and still tasted a bit sweet.. so I did opt for option a
"A - Brew something else and rack onto the cake"
fermented a pale, racked it off the cake. Racked the RIS into a new FV onto 1.5kg of raspberries and then slopped the cake from the pale onto that.. felt VERY weird doing so, first cake Ive ever used... anywhoo, Rasbpberries now coming through very nicely indeed.
so bit of a refresher on the stats of the brew.
OG 1.115 (Ceiling for style)
FG 1.028 (1.030 is Ceiling for style)
%11.42
also added 3lt of 1.050 and 500ml Candi Syrup (not added to calculations for %alc. Every time I ferment a big beer the game is always different, I really enjoy the challenges a big beer demands on a brewer, you need to be flexible and creative in how you deal with them to get them to where you want them.
It's incredibly young (still in FV :lol: ) but Im thinking of entering one in Beerfest, just rack a PET and force carb.
Yob
Hop to it
Attached photo of the RIS Raspberries, just kegged and 6 PET Bottles, Mardoo and I had a forced carbed bottle between us the other night and it's fair to say, it is indeed a big beer.
The Raspberries look to be smothered in yeast, having not done a lot with fruit and beer before, is it safe to assume that much of the sugars in the Raspberries would also have been consumed? How the hell would you calc for it?
The RIS has a great Raspberry tone to it, the flavor and aroma have come through just nicely , quite strong at this point, but that's OK as the aging will back it off, Starting to plan the toasted oak chips to go in the keg after a few weeks as is at ambient I think.
I'll be bringing one to Beerfest to have as a snooter post comp on Sat, Ive also entered one into Stouts which I expect I'll get slammed for ..
:icon_drool2: :icon_drool2: :icon_drool2:
The Raspberries look to be smothered in yeast, having not done a lot with fruit and beer before, is it safe to assume that much of the sugars in the Raspberries would also have been consumed? How the hell would you calc for it?
The RIS has a great Raspberry tone to it, the flavor and aroma have come through just nicely , quite strong at this point, but that's OK as the aging will back it off, Starting to plan the toasted oak chips to go in the keg after a few weeks as is at ambient I think.
I'll be bringing one to Beerfest to have as a snooter post comp on Sat, Ive also entered one into Stouts which I expect I'll get slammed for
..:icon_drool2: :icon_drool2: :icon_drool2:
Yob
Hop to it
Make that 5 PET bottles...
Mardoo
Noob What Craps On A Bit
FMD, are you planning on making it through an entire bottle on your own? Actually, by this point I expect I'll hear from you tomorrow.
Yob
Hop to it
it's like a nightcap.. an incredibly velvety evil black nightcap... or painkillers or something..
either way, there is a delicious little hum going on in me right now and I think I'll have a little lay down if you dont mind...
either way, there is a delicious little hum going on in me right now and I think I'll have a little lay down if you dont mind...
Samuel Adams
Well-Known Member
My 100th all grain brew in next up and I've decided to brew a RIS for something special
I'm going to brew the 1914 Courage Imperial in the link below
I'm going to add some oak to the cube and probably let the cube sit till the weather warms up a bit for my ale yeast.
With the yeast I'm tossing up between 1469, Nottingham or both together. What do you think ?
I'm going to brew the 1914 Courage Imperial in the link below
I'll be doing a reiterated mash in my 40L urn BIAB system and no chilling.Mardoo said:
I'm going to add some oak to the cube and probably let the cube sit till the weather warms up a bit for my ale yeast.
With the yeast I'm tossing up between 1469, Nottingham or both together. What do you think ?
