Apart from the green eyes (mines got golden eyes) they’re very much alike.
What a coincidence. Lol
Today’s refractometer reading: 1.060
Keeping temp around 21C
third day in a row @ 1060 21C
i guess Nottingham is tired.
I want you to put down the refractometer and walk away from the fermenter. I know you want to look back but don’t. Leave it alone. give it some space.
Imagine the beer is a girlfriend/boyfriend who just found out that you slept with their mother before you met. They love you very much and don’t want to break up with you but if you keep sticking a spoon in them and checking their gravity they are going to.
But… but…
it stopped! lol
;D
Bravo! That is A+ stuff right there.
today I have borrowed the same refractometer I used at the brewday. Tested it with different sugar water concentrations at different temperatures. The damn thing compensates the temperature, unlike my friend told me.
NOW the calculations to correct the alcohol deviation make sense:
initial brix was 28, 1.115 SG
current brix is 15.2, 1060 SG - Corrected for alcohol, 1.023 (was getting 1006 before)
which makes more sense and gives me a bit of hope.
I think i’ll calm down now. :pant:
1.115 to 1.023? Sounds perfect to me.
Shouldnt a wee heavy be drier? It sounds like a barley wine to me, with the sweetness.
You want some residual sweetness in a wee heavy. I think you’re definitely in the ballpark of where you’d want to end up.
My guess is that once it’s carbed up it won’t taste overly sweet. But, it also won’t taste like a wee heavy.
wee heavy is, or can be, a VERY sweet beer. the top of the fg range for this beer is 1.056 so even if it really was at 1.060 still you would be alright. (by the way, you actually over topped the og on the style by a couple points) That being said, I can’t realy imagine enjoying a beer with a 1.056 FG. especially with so few hops but to each their own.
I think he said it comes to 1.017 after adjusting the refractometer reading for the alcohol.
Not by any means! You really don’t want it to go any lower than it already is.
Yeah I was just saying even if it really were 1.060 it would be okay.
Now that the measurements make sense, i’ll leave the bloody beer alone. 8)
[quote]Imagine the beer is a girlfriend/boyfriend who just found out that you slept with their mother before you met. They love you very much and don’t want to break up with you but if you keep sticking a spoon in them and checking their gravity they are going to.
[/quote]
I just peed a little
Folks, this is what it turned out to be, after 3 months:
11% abv
very malty
very sweet
low bitterness
simply delicious, but very very strong. Seems to me it turned out to be a barleywine lol
Drank that bottle, got drunk and hungover over a period of 4h
I’ll store those bottles for a year now.
Cheers!
I agree with the above recipe, unfortunately, many of my BJCP brethren don’t always concur. I brewed the traditional 2-malt Wee Heavy and entered it into 4 or 5 competitions. All came back the same - needs more malt character. Well, I came up with a (very) knee jerk reaction recipe where I added 1 lb of most of the grains from 3L to 25L, then threw in .25 to .5 lbs of several caramelized grains from 40L to 120 L, and of course some roasted barley to finish it off. This thing has 14 or 15 grains in it. So far, I have taken 1st place in two competitions with it (2 national, 2 certified and 1 recognized judges). Ugh…it is very discouraging that this worked.
To the OP, congrats on the brew. Brew it the way you like it and call it what you want 
Care to share your recipe?
sure!
for 5.3 Gal:
6.6lb Munich malt type 2
6.6lb Pale Ale
2.2lb Crystal malt
2.2lb Vienna Malt
1lb Biscuit Malt
0.2lb special B Malt
2lb Molasses @60min
15g Fuggles @60min
15g Challenger @60min
10g Fullges @10min
10g Challenger @10min
2pkt Nottingham yeast
Next time i’ll use Edinburgh Yeast and adjust to get 9% ABV… 11% is WAY Heavy.
It’s delicious anyway… maltyness… hmmm… =D