http://www.homebrewtalk.com/f12/dfh-120-minute-clone-259314/
I found this forum recently and I reckon I have found my next BIG BEER. (after the NCB barrel project)
The last few years I've been doing a big beer and putting a fair amount by. Have done 9% ish 11% ish and I think I have found my new project for the new year.
Am thinking 23% turbo yeast as the work horse
http://www.thehomebrewcompany.ie/alcotec-23-turbo-yeast-p-1852.html
Isomerised Hop Extract for the majority of the bittering (120 IBU)
http://www.homebrewwest.ie/hop-extract-isomerised-6-100-ml-1568-p.asp
The thread is a really interesting read for anyone interested in big beers and pushing the tolerance of yeast and what is acceptable as what we call beer.
To be continued.....
That's not beer, that's a big pot of chimichurri!
(http://cdn.homebrewtalk.com/attachments/f12/30904d1312128593-dfh-120-minute-clone-img_2401.jpg)
If your gravity is not greater than 1.100 go for
http://www.thehomebrewcompany.ie/alcotec-vodka-star-yeast-p-1855.html
much nicer than
http://www.thehomebrewcompany.ie/alcotec-23-turbo-yeast-p-1852.html
I'm afraid 23% turbo yeast are going to leave loads of smell and taste you don't want to have in beer.
Quote from: mr happy on November 07, 2013, 09:25:21 PM
That's not beer, that's a big pot of chimichurri!
(http://cdn.homebrewtalk.com/attachments/f12/30904d1312128593-dfh-120-minute-clone-img_2401.jpg)
Thats some pot of curry lol ;D
I read about 18 pages of that thread and it's pretty amazing stuff! Not sure if I'd really be up for a 22% beer but it's almost exciting to read how the fermentation progressed.
Interesting perspectives on the olive oil aeration trick as well.
Looking at that pic makes me hungry more than thirsty :)
What's the final yield with that lot? 2 pints? 3 pints?
-Barry
Or even better...
https://www.thehomebrewcompany.ie/white-labs-wlp099-super-high-gravity-ale-yeast-p-1642.html
You would be looking at a 3 or 4 L starter
Apparently the guy on homebrewtalk got 4.7 gallons of beer having initially put 6.5 gallons into the fermenter.
Quote from: nigel_c on November 08, 2013, 06:20:32 PM
You would be looking at a 3 or 4 L starter
massive shot of o2 from tank as well
The thread recommends using a tiny drop of olive oil in the brew which helps aeration. After looking around on a few sites it appears to be true.
http://blog.diginux.net/2008/03/04/why-you-should-add-olive-oil-to-your-homebrew/
It doesn't help aeration necessarily, but provides the nutrients that the yeast would otherwise make themselves, as far as i understood it. White suggest any beer over 1060 should be aerated twice: initially and again between 12 and 18hrs.