16.66 %
a beastly brew eh? or devilishly delicious
16.66 %
Yeah I might do. I just saw that the Irish NHC are running a kveik competition soon, but unfortunately it's for the Arset strain only and the winning beers will be "professionally tested" to make sure that's what was used.On another note, do you reckon you'll send this off to any competitions?
Honestly at this point I don't really know. I probably will, but I'm going to see how the fermentation goes first, because the ABV will be the limiting factor on what yeast I could add.How do you plan on carbonating this beer for bottle conditioning. Do you have to add extra yeast ?
Yeah I might do. I just saw that the Irish NHC are running a kveik competition soon, but unfortunately it's for the Arset strain only and the winning beers will be "professionally tested" to make sure that's what was used.
Impressive indeed. I have to say I was concerned when you said you were under pitching. It might be time to add the DME soon to keep the yeast up and about before it wants to flocculate.I just check the gravity this morning and it's down to 1.030 meaning 11.5% abv and 74% attenuation at this point. I wasn't expecting it to drop quite so fast so I'm going to add the DME and sugar today which should bring the SG up to about 1.057.
I had a little taste of the sample and it's intensely rich, roasty and bittersweet. Very promising at this stage.
Yeah as long as the alcohol isn't harsh I think it'll be good in the IS category. You have a link for that?The Welsh National HBC has just been announced for September (not date confirmed yet), that would allow you 3-4 months conditioning time. I'd love to see how a beer like this would fair in competition. I'm not even sure what category would enter it in. I guess it would probably be the Experimental category (if it was a BJCP comp). Possibly Imperial Stout but if it's very noticeable alcoholic it could be marked down.
Go for it, I reckon you could do 1.200 OG15.87% This is inspiring me to plan an impy!
Me too, might not be a stout, but it'll be strong. Needs a good think.Go for it, I reckon you could do 1.200 OG
What temperature are you at? This might be a good time to ramp up to ensure complete attenuation if you haven't already.So when I took a sample this morning the krausen had dropped but now a couple of hours after adding the sugar, fermentation has visibly kicked off again, a good sign that the yeast hasn't given up just yet
I was just thinking the same thing, it's still at 30° but might start ramping it up towards 40°.What temperature are you at? This might be a good time to ramp up to ensure complete attenuation if you haven't already.
It's a good question, though I've heard people use voss in NEIPAs to good effect, fermented in the high 30s.Obviously, unlikely to be an use with this monster Stout, but I do wonder what volatiles get gased off by fermenting at 30-40°c.
Yeah as long as the alcohol isn't harsh I think it'll be good in the IS category. You have a link for that?
Just got myself a Klarstein so definitely going to utilise that reiterated mash technique.Go for it, I reckon you could do 1.200 OG
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