Dema-Goddess Ale

[hopshead]

In october last year I asked if any one in the BN army made Dema-Goddess Ale - one of Sam Calagione's extreme beers. I got no responses, so, I think I am going to make it myself. But, I wanted to ask the BN army for some advice because some of the techniques in this recipe are new to me. First, here is the recipe:
5 gallons
13.2 lbs light liquid extract (I plan on substituting 2 row for an all grain recipe)
2 ounces Tomahawk hops 60 mins. (I will use Columbus)
2 ounces Chinook 20 mins. (again Columbus)
0.5 lbs cane sugar 20 mins
2 teaspoons irish moss 20 mins.
0.5 lbs Demerara sugar 10 mins.
5 teaspoons of yeast nutrient.
Belgian Ale yeast (I think I am going to us US-05 dry yeast instead)
Original gravity 1.100
Then after 8 days of fermentation you start adding sugar as follows:
Day 8 1 oz cane sugar
Day 9 1 oz Demerara sugar
Day 10 1oz cane sugar
Day 11 1 oz Demerara sugar
Day 12 1 oz cane sugar
Day 13 rack off yeast cake to a secondary fermenter and add 1 oz Cascade hops and 1 oz cane sugar and Distiller's yeast
Day 14 1 oz Demerara sugar
Day 15 1 oz cane sugar
Day 16 1 oz Demerara sugar
Day 17 1 oz cane sugar
Then let if finish fermenting 1 to 3 weeks. After two weeks of no airlock activity it is time to bottle by adding champagne yeast and 5 oz of priming sugar. The recipe also calls for aerating with an aquarium pump and stone when you rack to the secondary. Now here are my questions:

1st, Do you think that I am going to loose a lot of flavor character by using US-05 in the primary rather than the belgian yeast?

2nd, What the hell is Distiller's yeast and where do I get some? All I see is that turbo Alcotech? yeast.

3rd, aerating after 13 days of fermentation looks dangerous. I am thinking about making a two quart krausen beer and just aerating the hell out of it, adding it to secondary fermenter with distillers yeast and racking on top of that. Maybe I will let the siphon hose rise about a foot above the bottom and let is splash a little, but I don't think I want to aerate any more than that. what do you all think?

4th, there are different varieties of champagne yeast, what do you think I should use?

5th, do you think I am crazy?

This beer according to sam will get up to 14 - 16% abv.

[Oregon J]

Where are you in this process? Did you ever figure out what distillers yeast was/is?

[hopshead]

I made my last sugar addition last night, thank god. I am tired of tending to that beer. As for distiller's yeast, I pitched a pack of Alcotech 48 (distiller's yeast) from Northern brewer. The US-05 really fermented out well before adding the distiller's yeast though. At transfer the abv was 11.1% (from about 1.094 to 1.012). The distiller's yeast is just barely fermenting beer - as a matter of fact I think only the sugar additions I have made are fermenting. I will let the beer sit another week or two then bottle with champagne yeast.

[Sent From My iPhone]

Wow, that's an interesting recipe. I think there's going to be a difference not using the Belgian yeast. Let us know how it turns out.

[Sent From My iPhone]

Wow, that's an interesting recipe. I think there's going to be a difference not using the Belgian yeast. Let us know how it turns out.