homebrewandbeer.com

Can anyone tell me the highest percent of Alcohol they have got from brewing stout? I am looking at 8-12

6.8 for a Stout, 9.1 for a barley wine.

Cheers,
Greg

gregb wrote: 9.1 for a barley wine.

Cheers,
Greg

c'mon mate, give it up....

Nah, seriously, took a crack at Doggers recipie in http://www.homebrewandbeer.com/forum/vi ... php?t=1535 OG was a little low at 1081. FG was 1015. It is still a little bit young, but very smooth.

Cheers,
Greg

Greg

Let me know how that makes out for you down the road

Dogger

gregb wrote:Nah, seriously, took a crack at Doggers recipie in http://www.homebrewandbeer.com/forum/vi ... php?t=1535 OG was a little low at 1081. FG was 1015. It is still a little bit young, but very smooth.

Cheers,
Greg

sorry mate,
i meant the recipe.

cheers
yardy

Yardy,

I was unsure, so I put both (defense and recipie) in the post. Give it a crack, it really is good.

Cheers,
Greg

i will try that for my 40th.

just a little off topic, but not too much, DD mentions in his post about pitching some EC-1118 a few days before bottling so as to not have any carbing problems.

what OG should we start to consider this, i ask because since i've done these Partials my OG's have gone off like a frog in a sock, #1.@ 1064, #2.@ 1072,
should i not be too concerned until i get into the 90's ?

thanks
yard

yardglass wrote:i will try that for my 40th.

and when is that yardie!!!!!!!

got mine coming up soon we could be twins

hey is that worth a t-shirt

grabman wrote:

yardglass wrote:i will try that for my 40th.

and when is that yardie!!!!!!!

got mine coming up soon we could be twins

hey is that worth a t-shirt

Plan for a t-shirt now gentlemen, that way you'll have them for your half century

Cheers, Ed

Yard,

I'd look to using the Champagne yeast for a brew above 1080 or so, just a guess more than anything else.

Cheers,
Greg

grabman wrote:

yardglass wrote:i will try that for my 40th.

got mine coming up soon we could be twins

you, me and Elvis.

Triplets....

Ed wrote:

grabman wrote:

yardglass wrote:i will try that for my 40th.

and when is that yardie!!!!!!!

got mine coming up soon we could be twins

hey is that worth a t-shirt

Plan for a t-shirt now gentlemen, that way you'll have them for your half century

Cheers, Ed

turn up the same day as the Queens Telegram.....

gregb wrote:Yard,

I'd look to using the Champagne yeast for a brew above 1080 or so, just a guess more than anything else.

Cheers,
Greg

cheers G,
i wonder if 1072 qualifies, you had any prolems with big beers ?

I've done a russian imperial stout that started at OG 1.103 and finished at 1.036 (up near 10%). I tried one a few weeks ago after 6 months in the bottle. Its a lovely beer, if a little thick. It's very bitter, but balanced by a nice sweetness with liquorish and dried fruit flavours. My recipe is on here somewhere if you do a search. If I did it again I'd use more dextrose and less malt to thin it out slightly.
BK

bk,
any problems with carbonation ?

Yardglass, no problems with carbonation. I brewed it with 2 kit yeasts and then chucked a champagne yeast in for the last few days to try and bring the final gravity down. Since the final gravity didn't come down any more, I'm assuming the champagne yeast did bugger-all and the beer yeast did everything including carbonation. Its pretty impressive for the kit yeast to have the capability to brew out to 10% and then still have some life left

BK

thanks bk,
gives me something to think about.

i always pitch 2 sachets btw, 23gm.

cheers
yard

Yardy,

I had a 1072 that I think on tasting could have done with more attenuation it finished 1017, too late now, I'll just have to drink it and learn.

Bk,

What was the recipie for the Imperial Stout?

Cheers,
Greg.

thanks greg,
i think something went doolally along the way with the 1072 of mine.

(full explanation in making beer.)

cheers
yard