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Century Beer
Posted: Sun Jun 28, 2009 8:59 pm
by klickcue
250 ml of Wyeast 1762 Belgian Abby II yeast slurry went into the wort tonight (5.5 gallon).
Hopefully, this will end up as a Belgian Dark Strong at 10.6 ABV.
The yeast and the wort were at 59 oF when pitched. I am figuring on adding the cane sugar 3 days after active fermentation. The temperature will be ramped up with a Ferm Wrap heater after the beer hits room temperature.
Anyone see any problem with the above plan?
Re: Century Beer
Posted: Wed Jul 01, 2009 8:34 pm
by klickcue
The beer was starting to settle down on fermentation and the temperature of the beer was just starting to drop today. Dosed the beer with cane sugar tonight which will 3 days of fermentation.
If I can get the ADF around 75-76 percent, the beer should finish out about 10.8 ABV. Fingers are crossed.
Temperature is now controlled at 70 oF.
The way I figure it, it is Blktre's fault since I sampled the Grand Cru at the Mugs for Juggs get together. A mighty fine party
Re: Century Beer
Posted: Wed Jul 01, 2009 11:10 pm
by Jensen
klickcue wrote:The way I figure it, it is Blktre's fault
you know, that is pretty much how I figure things it out too....
Re: Century Beer
Posted: Wed Jul 01, 2009 11:37 pm
by Blktre
Jensen wrote:klickcue wrote:The way I figure it, it is Blktre's fault
you know, that is pretty much how I figure things it out too....
Who's sporting the BOY avatar?
I cant keep up w/ the Brown and Green shirt brewery.
Re: Century Beer
Posted: Sat Jul 04, 2009 6:00 pm
by klickcue
Took a gravity reading on the 6 day old dark strong ale today with 79 ADF and 11.18 ABV. SG 1.107 FG 1.022. Still has another week in the fermenter.
The beer is still very cloudy with the yeast in suspension. The alcohol doesn't have a bite but it is apparent on the tongue with a warming sensation.
If the ale continues on track, it should be very nice this winter and dangerous.