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Subject: priming an old secondary Author: iamvav |
Mar 6th, 2010 11:44 pm |
I brewed a strong lager in December (over 1.10), racked to a secondary after a week (about 1.05), and in January added some more of the same yeast (WL Zurich Lager). It's time to bottle and let this stuff mature. Now, I don't want to create any glass grenades, but I would like to have a little carbonation. I was thinking of adding some yeast nutrient to the priming solution. Has anyone tried this?
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Subject: Re: priming an old secondary Author: CNYBrewing |
Mar 7th, 2010 12:22 am |
well whats your FG right now? you should be good depending on your reading.
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Subject: Re: priming an old secondary Author: OneHoppyGuy |
Mar 7th, 2010 1:20 am |
1.1 Lager!!! WOW!!!
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Subject: Re: priming an old secondary Author: lawdawg |
Mar 7th, 2010 2:07 am |
What really caught me was racking at a week at only 1.050!
What'd it end at?
What'd it end at?
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Subject: Re: priming an old secondary Author: iamvav |
Mar 7th, 2010 3:36 am |
The primary fermentation began within eight hours and was blowing off by twelve hours. Truly outstanding.
I didn't check gravity in January when I pitched another batch of yeast. Had the hydrometer there and somehow forgot! I wasn't going to take a sample with the new yeast starter floating around.
I sanitized everything today and I'll bottle tomorrow. I'll post my final gravity later.
I was just looking for advice about the yeast nutrient.
I didn't check gravity in January when I pitched another batch of yeast. Had the hydrometer there and somehow forgot! I wasn't going to take a sample with the new yeast starter floating around.
I sanitized everything today and I'll bottle tomorrow. I'll post my final gravity later.
I was just looking for advice about the yeast nutrient.
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Subject: Re: priming an old secondary Author: iamvav |
Mar 7th, 2010 8:59 pm |
Everything's sanitized, and I've got the carboys ready to prime. I checked my Final Gravity and had a taste. I checked my notes and I wrote a confirmed 1.114 original and today it's 1.018. That's almost 13%! It tastes very warm and malty for finishing so low, and there's plenty of yeast in the flavor as well. No yeast nutrient for sure. And I'll go easy on the priming, since I don't really want this "beer-liqueur" to get too carbonated.
Into the bottles and into the cold room for a long rest.
I'll tell you though, this brew has been hard work. I hate bottling, but that's what this was all about. Next Thanksgiving, it will become my seasonal to sip in front of the fire, and I hope it will gift well to my friends.
Into the bottles and into the cold room for a long rest.
I'll tell you though, this brew has been hard work. I hate bottling, but that's what this was all about. Next Thanksgiving, it will become my seasonal to sip in front of the fire, and I hope it will gift well to my friends.
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Subject: Re: priming an old secondary Author: Zane |
Mar 7th, 2010 9:59 pm |
sounds good. What yeast strain did you use?
nevermind. I see now. Zurich lager.
Helps if I read.
nevermind. I see now. Zurich lager.
Helps if I read.
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Subject: Re: priming an old secondary Author: iamvav |
Mar 7th, 2010 10:12 pm |
Yeah. Whilte Labs 885. Kicked butt!
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Subject: Re: priming an old secondary Author: lawdawg |
Mar 7th, 2010 10:39 pm |
Damn! 13% lager. Nicely done!
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Subject: Re: priming an old secondary Author: iamvav |
Mar 7th, 2010 10:45 pm |
To be accurate, though it's a lager it should probably be called a doppelbock.
And I'm going to have a full glass of it before the day is done! . . .yummm.
And I'm going to have a full glass of it before the day is done! . . .yummm.