First off, don’t ask me. But swmbo told me too
Anyway, starter going, and will use the BCS recipe. Start with 1056 and finish with champagne yeast.
Any suggestions?
I recommend mashing low around 149F. Pitch in the low 60’s and control the fermentation as this high gravity beer will want to take off. I would expect as much as 10 degrees of temp rise if you don’t control it with a swamp cooler of fermentation control chamber of some sort.
You’ll need a large starter and plenty of oxygen for this beer.
I wouldn’t use the champagne yeast, just use a large starter.
+1
Lots of yeast. How big of a starter are you planning?
And lots of yeast with lots of sugar need lots of oxygen, and they will make lots of heat. Be prepared for the temperature control.
I wouldn’t bother with the champagne yeast either. You might want to consider making a smallish beer first and repitch the slurry instead of making a starter. And to echo others, temp control is key. I hold it in the low 60s for a majority of the fermentation, and bump it up a bit towards the end.
That is my advice. Large starter, lots of O2 (even an extra shot a few hours later), and control that temperature. Your BW can be ready to drink in a few months if you do this.
Thanks everyone. I have two, 1400ml starters, will pitch them both. And a chest freezer with dual Ranco for temp control.
Heating strike water now…
Good Luck! 