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Old 08-21-2014, 02:12 AM   #1
BHebert
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Default American barleywine

I made an American barleywine and it has been fermenting for almost a month at a constant 67 degrees. I drew a sample and the specific gravity measured 1.010. The airlock was bubbling about every 30 seconds. I think I need to wait a little more before bottling, but my question was about the taste. I tasted the sample and it was a little bitter. Will this bitter taste diminish or go away during bottle conditioning?

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Old 08-21-2014, 02:24 AM   #2
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Well it would help to know a few things:
1) what was your hop schedule (and hop stats)
2) what is your water source and how is it treated? (water softener?)

The IBUs inevitably go away with time, but there are other factors that make things seem bitter.

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Old 08-21-2014, 02:35 AM   #3
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Water source was city water. Don't know the details of the water. This is my 11th batch and have not noticed any problem with the water.

Hops
.5 oz Magnum first wort
.5 oz East Kent Goldings 20 min
five gallon batch

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Old 08-21-2014, 03:38 AM   #4
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You said that is an American barley wine?

It's missing quite a bit of American hops.

That aside, is this a one gallon batch?

I cannot believe you would even have a noticeable bitterness if this was five gallons.

Edit: noticed the five gallons... this doesn't make sense.

What was your brain bill?

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Old 08-21-2014, 11:59 AM   #5
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Checked again, it is an English Barleywine. Sorry for the confusion

Grain bill
8 oz Caramuch 1
8 oz caramuch 3
4 oz Carared
12 pounds pale liquid extract
3 pounds 8 oz corn sugar
3 packs Safeale 05
after three weeks in primary, racked to secondary and pitched one pack of Super High Gravity White Labs WLP099

Found the recipe on BEERSMITH

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