Home of the BrewNosers

Looking to get on this after another couple weeks. So who's ready? I'm concerned we might be a bit short on beer.....

x - 10 gallons
jayme - 5 gallons
chalmers - 5 gallons
Tim Gregory - 5 gallons
hogie - 5 gallons
BBB - 5 gallons
GAM - 5 gallons
Jmac - 5 gallons
Nick - 5 gallons

Took a sample yesterday, tastes good, finished about 4 points high (1.034), will have it in a keg by the weekend.

Delta Force - 5 gallons ready

Shouldn't we be talking liters since we know the barrell holds 180 and we live in Canada

Chalmers - 20 liters
Tim Gregory - 20 Litrers

My gravity was at 1.035 last night. That's after 16 days. Might rack tonight just to get the yeast roused up again. I'll have 20L to contribute when the time comes.

What was your starting gravity on that?

mr x wrote:What was your starting gravity on that?

1.080

That beer has a looooong way to go. It might have to wait until the next barrel, depending on our schedule.

What's your gravity at?

LiverDance wrote:Shouldn't we be talking liters since we know the barrell holds 180 and we live in Canada

Chalmers - 20 liters
Tim Gregory - 20 Litrers

Fine! Delta Force - 20 Liters (or 36.76 sextariums for those of you living in ancient Rome)

1.027 from 1.086, but hat was before the sugar addition. But it's not so much the final gravity, it's the AA. 65% would be good target.

mr x wrote:1.027 from 1.086, but hat was before the sugar addition. But it's not so much the final gravity, it's the AA. 65% would be good target.

We hit 64.6%. 1.100 to 1.033 (I said 1.034 earlier but I remembered in correctly)

I'm good for my 20 L. Its sitting @ 1.028, down from 1.112

List from the other thread:

1. X
2. Johnny
3. BBB
4. Chalmers
5. Nick (brewed by x)
6. Tim Gregory
7. Sandy
8. Jayme/Gavin
9. hogie

So just waiting to hear back from JohnnyMac and GAM (who is on vacation)

LiverDance wrote:Shouldn't we be talking liters since we know the barrell holds 180 and we live in Canada

Americans talk liters. Canadians talk litres. Thanks for thinking of this, though.

We wind up 5 gallons short on that list.....hmmmmm. Might have to squeeze in another 10 gallons, depending on how Hogie's beer progresses....

KMcK wrote:

LiverDance wrote:Shouldn't we be talking liters since we know the barrell holds 180 and we live in Canada

Americans talk liters. Canadians talk litres. Thanks for thinking of this, though.

Well I'm organizing it and I talk gallons, and don't ever intend to change.

mr x wrote:

KMcK wrote:

LiverDance wrote:Shouldn't we be talking liters since we know the barrell holds 180 and we live in Canada

Americans talk liters. Canadians talk litres. Thanks for thinking of this, though.

Well I'm organizing it and I talk gallons, and don't ever intend to change.

Fair enough:
Chalmers - 5.3 gallons
Tim Gregory - 5.3 gallons


I was going to suggest making a barleywine for the second barrell run with the others so I sure hope hogie makes it. Go team Hogie

Go me.

Will rack it over this evening (taking lots of yeast with it) and see if that speeds up the process.

Any other suggestions?

Well, having just gone through this with my imperial brown, the only thing that worked for me was racking the beer onto a fresh and still fermenting yeastcake from another beer. Although alpha amalyze might help you, it's hard to say.....

What did you use initially for your yeast pitch/how much? You might be able to do a small starter to get some US-05 actively fermenting and dump it in to hopefully finish things off.

LiverDance wrote:I was going to suggest making a barleywine for the second barrell run with the others so I sure hope hogie makes it. Go team Hogie

The only problem with that scenario is residual stout flavour, might not be bad though.

mr x wrote:Well I'm organizing it and I talk gallons, and don't ever intend to change.

X, which gallons are you talking? And I'm not being snarky, because 9 times *whatever* will make a significant difference in volume. American or Imperial? And how many (of whichever one) does the barrel hold?
I thought with 9 batches, we'd be at the correct volume, no? Or were some of us (in addition to you) supposed to brew 10G batches?

I was going to suggest people give the brew specs: OG, FG and volume to primary (or secondary if you have that).

mr x wrote:Although alpha amalyze might help you, it's hard to say.....

If he didn't get complete conversion in the mash that should help. Beano also can help if the mash temp was too high and produced a lot of dextrins. But if the yeast pitch was too small or improperly prepared I don't think enzymes are going to fix the situation.

I'm pretty sure the barrel is 55 US gal, so that's the number I was working with (I use US gallons at all time regardless). I will double check that though.

Jayme wrote:

mr x wrote:Although alpha amalyze might help you, it's hard to say.....

If he didn't get complete conversion in the mash that should help. Beano also can help if the mash temp was too high and produced a lot of dextrins. But if the yeast pitch was too small or improperly prepared I don't think enzymes are going to fix the situation.

That's absolutely right. Is beano the same as alpha? I've heard rumors that beano won't stop, but I don't know much about it.