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Old 01-14-2013, 02:22 AM   #11
kingwood-kid
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Originally Posted by Golddiggie View Post
With 100 IBU's, you'll be aging it for an extended period in order to soften those to the point where it can be considered in range for the style.
You have any idea how long that would take? I brewed an English barleywine with about that many IBUs, assuming that it would settle into the right range with enough time. I just have no idea how much time that would be.
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Old 01-14-2013, 02:32 AM   #12
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You have any idea how long that would take? I brewed an English barleywine with about that many IBUs, assuming that it would settle into the right range with enough time. I just have no idea how much time that would be.
I don't brew anything with that many IBUs in it. I would say let it age a year and then sample. If it's still too bitter, then give it another 3-12 months before you sample again.

My 15.3% English barleywine has 55-60 IBUs in it. I'm planning on letting it age at least 1-2 years before I start sampling it. I'll be transferring it to aging vessel soon. I'll take a gravity sample from that.
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