AG #05 - B.O.R.I.S.

[Gricey]

I'd give it a good 3 weeks to finish! As for carbonation, you can either bottle without priming, or use about 1/3 tsp per pint. It'll have a long time to condition, and the yeast will slowly work away in that time.

My face when no brewday for 3 weeks:


I normally prime with 75g-100g sugar (though went up to 125g for the hefeweisen). This time I have a 15L brewlength, any idea? (I batch prime... though I can check the usual websites, I think I answered my own question)

[coatesg]

For 15L I would use about 30g only. The recommendation in the Durden Park book is to reduce priming to 1/3 of the normal level but actually bottling with no priming will work given the extended aging.

Regarding the 2-3 week gap between brewing-buy another fermenter!

[Gricey]

Thats the plan (for lagers), still waiting on freecycle for a second fridge.....

[Deebee]

For 15L I would use about 30g only. The recommendation in the Durden Park book is to reduce priming to 1/3 of the normal level but actually bottling with no priming will work given the extended aging.

Regarding the 2-3 week gap between brewing-buy another fermenter!

Thats interesting. i am looking to make a RIS in November and with an IBU of nearer 110 and an ABv of somewhere around 10.5 i was wondering about priming too.

Will the brew really 2 self" carbonate if left alone with no priming for 12 months?

[Gricey]

I think the theory behind it is that the yeast has more time to break down the less easy to ferment sugars over time, i.e. dextrins, which take a long period of time to get at rather than the simple sugars (maltose, glucose) you ferment through pretty quickly. That's my guess anyway...

[Gricey]

1.028 @ 22°C by The Grice is Right, on Flickr

Bottling tomorrow if the SG doesn't change. ABV will be in the 12's.

Tastes a bit powerful! Definitely needs time to mature...

[coatesg]

I think the theory behind it is that the yeast has more time to break down the less easy to ferment sugars over time, i.e. dextrins, which take a long period of time to get at rather than the simple sugars (maltose, glucose) you ferment through pretty quickly. That's my guess anyway...

I believe that's the case, though the amount of carbonation will depend a bit on the yeast and the grain bill (and probably your method).

[Deebee]

I think the theory behind it is that the yeast has more time to break down the less easy to ferment sugars over time, i.e. dextrins, which take a long period of time to get at rather than the simple sugars (maltose, glucose) you ferment through pretty quickly. That's my guess anyway...

I believe that's the case, though the amount of carbonation will depend a bit on the yeast and the grain bill (and probably your method).

not meaning to hijack the thread but... i'll be using wlp001 for mine , 2 vials in a 4 litre starter.

Was thinking that it woud be best to mix in a packet of say s04 and then just add 3 grams sugar pr litre?

i think the wlp001 might be a little mauled after an og of 1100 or more.

[coatesg]

Sounds fairly sensible - though WLP001 is fairly resilient stuff and shouldn't kark out completely. Though, the way you suggest is also fine and will ensure you have some healthier yeast to condition with. You could make up a sugar/yeast solution and pipette that into the bottles too if you want to ensure you get the correct dose in each.

[Gricey]

Bottled Friday, got 23 x 330mL bottles, 1 x 568mL bottle to finish it off, and a 1500mL grolsch swingtop, these will get put away as long as I dare (though I may try one at xmas...)

[Gricey]

Ok, had one at its 1y anniversary, it is FANTASTIC!

So chuffed. Befuddler, you are having one!

[WishboneBrewery]

excellent news

[Tom_D]

Great stuff Gricey and well done on holding out for a whole year! I'm planning a RIS for next Christmas, I hope I can demonstrate the same level of restraint.