Cedar Rapids Brewing Society

I would have liked to keep the ABV down, but I was afraid to add in water, mine will be a bit heavier than I antixipated

Sent from my LG-US780 using Tapatalk

I used Belgium syrup in my Salted Caramel Meux; in a few weeks it might be renamed to Salted Caramel Imperial Meux as I am expecting the ABV to be pretty high.

bf514921 wrote:I would have liked to keep the ABV down, but I was afraid to add in water, mine will be a bit heavier than I antixipated

Sent from my LG-US780 using Tapatalk

I was debating about using Belgian Candi Syrup in one of mine.. but.. well.. I definitely went the other way with wanting higher OG in both variants.. one ended up 1.065 OG and the other 1.061. I actually wanted to go stronger than that but decided not to with the end of June deadline.

One got a pound of Extra Dark DME (I didn't have time to mash) and about 1.5 fl oz of light Molasses, and the other got 10 oz of Extra Dark DME added. I topped off the boil kettle at exactly the rate of my boil off though so I didn't boil down. I made both slightly more hoppy than the IBU's of the original to balance.

Molasses in a stout (since I darkened it up and made a higher OG, I'm calling it a Stout) either works or it doesn't-- we will see. I plan on adding home roasted cold brew coffee to one or both and maybe Lactose if I think it needs it post ferment.. So like I said.. tweakers special here...

But a sour and one with Candi Syrup in it? Two things I wanted to try but talked myself out of. Cool! This is going to end up being a great event and very educational. I'll add a picture of the mess tonight when I finally get home, though it was more impressive before I did a quick cleanup yesterday. Funny actually as it fits the theme.

Racked the Disaster Braggot from the 20-gallon plastic primary into a 9-gallon demijon and a 1-gallon jug. I must have gotten about 11 gallons of wort from Lion Bridge.

OG was 1.090. The current SG is 1.024. Fermenting pretty quickly.

I was also thinking of checking gravity tomorrow to see how it's doing myself

Sent from my LG-US780 using Tapatalk

OK, I'm pretty curious now about the mash temperature.
for 10 gallons of my 12, I did a kettle sour to 3.3pH, then a boil with a few IBU, and pitched about 4gal with US05, and 4gal with a vitality starter of brett B (WLP650).
OG was 1.060. The US05 is at 1.021 and the brett it at 1.023. Two weeks should have US05 at terminal gravity for a reasonable strength beer, even with low pH...

What gravitates are others seeing?

No issues here. One batch with WLP001 OG=1.058 FG=1.012. Other batch with Wyeast 3711 OG=1.044 FG=1.004.

Matt F wrote:No issues here. One batch with WLP001 OG=1.058 FG=1.012. Other batch with Wyeast 3711 OG=1.044 FG=1.004.

That's somewhat reassuring, at least. My chico strain raw ale portion also is at 1.012.
I chilled and carbed the chico soured portion, and it is not 'bad' all least so far...