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rod 04-08-2006 10:00 PM

i am hoping for some input from a brewer who has experience with barleywines.
i am planning on bottling my first one tomorrow but have 2 questions.

1) the og was 1.102 and now is 1.020 (within the style guidelines of 1.015-1.030) but on tasting my sample it seems quite sweet
will it mellow with bottle aging?

2) the recipe calls for 2/3 cup priming sugar at bottling
is it recommended to carbonate barleywine?

any input appreciated:mug:

david_42 04-08-2006 10:04 PM

1. Give it 6 months and it should mellow nicely. Should be ready for the Fall holidays.
2. Don't know if it's recommended or not, but I don't carbonate barleywines.

SkewedBrewing 04-08-2006 10:07 PM

Sierra Nevada carbonates thei barley wine don't they? So did Sam Adams a few years ago i think. It's preferance.

rod 04-08-2006 10:18 PM

thanks, i was hoping it would mellow but didn't want to bottle,wait 6 months and still find it too sweet.
i would have made up a hop tea before bottling if the sweetness wouldn't dissipate.
i have never had a commercial barleywine so don't know about the carbonation.
i may rack to two bottling buckets and only prime one

AHammer16 04-09-2006 03:25 PM

With high grav. brews like that it needs to age for a year or so. You can drink it before that of course but you will be suprised the change that will happen with a year or more of cool ageing. All the barley wine i have ever had has been carbed.

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