Jingle balls ( christmas 2014)

[Deebee]

So far this year all my brews have gone to plan. have hit numbers for the most part and have definatelt exceeded efficiencies that i have had the last couple of years.

So i thought i would go for a big beer. Seeing Christmas beers over here are like reddish coloured P&%¤ i thought i would go for a barley wine. and have managed to come up with the following.

Thi is is based on a 68 % efficiency over a 17 l brewlength( this one is not something one drinks a pint of at a time so....)

7600 pale malt
460 munich
460 torriefied wheat
460 carapils
260 light crystal

will have

28 g warrior @60 mins
13 g amarillo @30
37 g challenger @ 10

Will pitch this onto some nottingham slurry i have as well as a pack of s04

gives an OG of around 1.11o FG of 1.022 and ABV of 11.8! ( nice for christmas hva.... )

i am thinking of moving this to secondary and adding aroud say 30 grams of medium roasted oak chips in secondary ( a little colder than in the fermenting fridge ) for 2 weeks them bottling.

question is whether there will be enough yeast in solution for carbonation or whether i will need to reseed.

If reseeding is needed then i will need to know how( i am almost guessing batch priming then adding the yeast??


Comments good or bad welcome:)

D

[richtangsoo]

When i'm bottling a beer that is in storage for a while I take about a 3rd of a sachet of yeast (so4, so5 safelager) rehydrate in water and make a 250ml-300ml starter.
This will add about 20g sugar so take that into account when adding your bottling sugar.
This is the same method used in Belgium ale by Pierre Rajotte for bottling triples.

[MashTim]

When i'm bottling a beer that is in storage for a while I take about a 3rd of a sachet of yeast (so4, so5 safelager) rehydrate in water and make a 250ml-300ml starter.
This will add about 20g sugar so take that into account when adding your bottling sugar.
This is the same method used in Belgium ale by Pierre Rajotte for bottling triples.

Hi richtangsoo - I've got a triple to bottle soon and I'm curious why would you make a starter with dried yeast and why would it add 20g of sugar to the total priming load?

Thanks.

[richtangsoo]

Their is a shock effect pitching yeast in to high gravity beer, so it is better to pitch yeast that is already in healthy fermentation, or their is a risk of ending up with flat beer.

As the yeast has not fully fermented the starter, the 20g sugar is an estimate of how much will be left in the starter.

As for using this method on beers I have had in storage for a while, it just ensures a quick start to fermentation where their may be a low cell count.

[MashTim]

Their is a shock effect pitching yeast in to high gravity beer, so it is better to pitch yeast that is already in healthy fermentation, or their is a risk of ending up with flat beer.

As the yeast has not fully fermented the starter, the 20g sugar is an estimate of how much will be left in the starter.

As for using this method on beers I have had in storage for a while, it just ensures a quick start to fermentation where their may be a low cell count.

OK, I understand that thanks, so just to get the process correctly.....rehydrate 1/3 packet into around 30ml of water @ 30-35 C as normal, then into a starter? Or is the yeast just going straight into a starter? How long is the starter run for before pitching ?

[richtangsoo]

Ideally the starter should be in full kraeusen, any sign of fermentation in the starter should be indication of that.
The day before should be fine, especially with dried yeast as their usually quite aggressive fermenters.
Rehydrating just insures a reduction in lag time.