SharpsRifle
Grandmaster Brewer
I did my first parti-gyle brew a few nights ago.
I tweaked my black butte recipe, did some additions including some peated malt, then doubled it and did it parti-gyle style.
For the first half I only pulled just over 6 gallons of wort, did a 90 minute boil and ended up with 4 gallons of what I hope will be liquid gold.
The problem is the gravity was 1.110. I used white labs English ale yeast ( WLP002 ) like I usually do for Black Butte, but with the gravity of this wort it's going to come up way short and I'm going to wind up with a way too malty sweet beer when I'm done. I don't mind if it comes out a bit malty and sweet, but I'm going to want to finish this off way more than the English ale yeast is going to do.
Any thoughts on a high gravity yeast that's going to be good for 12 or 13 percent alcohol and not have a big effect on the flavor profile?
If I let the yeast play it's self out first, then add the high gravity yeast I should be able to do it without changing the flavor profile too much but I'm not sure what to use?
Any thoughts?
I was going to go to morebeer and order something but I was going to be guessing and figured that maybe I would ask here.
Another question that I thought of tonight is how to bottle it?
I don't bottle much because draft is so much faster and I like it but this beer is going to need some time. Whatever I do I will probably be at the yeasts limits making carbonation an issue.
I had thought about just ordering the beer gun that I've been wanting. I'm not sure what other good option I have for high gravity complex beers that I like to have on hand. I don't like to tie up a keg with a beer that will be months before it's ready and when it's done, these beers tend to last longer than regular Black Butte or an IPA. That and with force carbonation you can hit the CO2 levels that you want easier.
Any thoughts? I'm going to order something very soon and I don't want to drastically change the flavor by choosing the wrong yeast.
I tweaked my black butte recipe, did some additions including some peated malt, then doubled it and did it parti-gyle style.
For the first half I only pulled just over 6 gallons of wort, did a 90 minute boil and ended up with 4 gallons of what I hope will be liquid gold.
The problem is the gravity was 1.110. I used white labs English ale yeast ( WLP002 ) like I usually do for Black Butte, but with the gravity of this wort it's going to come up way short and I'm going to wind up with a way too malty sweet beer when I'm done. I don't mind if it comes out a bit malty and sweet, but I'm going to want to finish this off way more than the English ale yeast is going to do.
Any thoughts on a high gravity yeast that's going to be good for 12 or 13 percent alcohol and not have a big effect on the flavor profile?
If I let the yeast play it's self out first, then add the high gravity yeast I should be able to do it without changing the flavor profile too much but I'm not sure what to use?
Any thoughts?
I was going to go to morebeer and order something but I was going to be guessing and figured that maybe I would ask here.
Another question that I thought of tonight is how to bottle it?
I don't bottle much because draft is so much faster and I like it but this beer is going to need some time. Whatever I do I will probably be at the yeasts limits making carbonation an issue.
I had thought about just ordering the beer gun that I've been wanting. I'm not sure what other good option I have for high gravity complex beers that I like to have on hand. I don't like to tie up a keg with a beer that will be months before it's ready and when it's done, these beers tend to last longer than regular Black Butte or an IPA. That and with force carbonation you can hit the CO2 levels that you want easier.
Any thoughts? I'm going to order something very soon and I don't want to drastically change the flavor by choosing the wrong yeast.