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Old 04-03-2007, 05:10 PM   #11
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It is 15 months old now, but I was drinking it at 3 months. Pitch a sh1t load of yeast and aerate like crazy.. Mine was "done" in 2 weeks.

I was kind of going for a monster steam beer with the hopping.

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Old 04-03-2007, 05:19 PM   #12
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How well does the maple come through? Maple syrup is about as expensive a fermentable as you can find, I'd hate to add it and then not get any real character from it (which is what happened to one of my early batches).

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Old 04-03-2007, 05:36 PM   #13
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I think it adds a sub-tone. Anchor uses 10% maple diuted to the OG of the brew in their Old Foghorn. That is basically what I do as well.

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Old 04-03-2007, 06:30 PM   #14
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I may forgo the maple and use another fermentable in its place. I have to think about using maple since it's such a distinct flavor.

Sounds like a few others may be interested in making their barleywines soon too. I'd be up for a barleywine exchange around Christmas, if anyone else wants in.

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Old 04-03-2007, 06:56 PM   #15
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I have wanted to try palm sugar, maybe that would be a nice experiment.

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Old 04-03-2007, 07:33 PM   #16
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I'm thinking some Candi sugar to give it that nice wine-like Belgian quality.

Do you think that a yeast alternative to Cali might ferment it down more?

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Old 04-03-2007, 08:43 PM   #17
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Quote:
Originally Posted by Cheesefood
I'm thinking some Candi sugar to give it that nice wine-like Belgian quality.

Do you think that a yeast alternative to Cali might ferment it down more?
It smacked it right down with my batch, although I would have to hunt to give the actual numbers. But there are yeasts that have better reputations for attenuation. Candi sugar might be nice in cutting the thickness of this brew, which is why the monks use it in the first place.
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Old 04-03-2007, 08:48 PM   #18
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Quote:
Originally Posted by Brewpastor
It smacked it right down with my batch, although I would have to hunt to give the actual numbers. But there are yeasts that have better reputations for attenuation. Candi sugar might be nice in cutting the thickness of this brew, which is why the monks use it in the first place.
Interesting. Well, I think that the sub to Candi sugar is the only I'll make if I decide to go with this recipe. I'll let you know if I go with it or not. Thanks!
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Old 04-03-2007, 10:49 PM   #19
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Quote:
Originally Posted by skeeordye11
There is a Bigfoot recipe in the "North American Clone Brews" book. I can post it if anyone wants it and doesn't have access to that particular book.

I would be interested in the recipe so go ahead and post it.

Cheese I would definately be interested in a barleywine swap. I am thinking of maybe doing 2 different batches but who knows. If we get enough people interested maybe we could organize a HBT 2007 holiday barleywine swap
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Old 04-03-2007, 10:53 PM   #20
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Quote:
Originally Posted by Brewpastor
It is 15 months old now, but I was drinking it at 3 months. Pitch a sh1t load of yeast and aerate like crazy.. Mine was "done" in 2 weeks.

I was kind of going for a monster steam beer with the hopping.
How long in primary and secondary?
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