wildwest450

Recipes 

Is notties or 05 the preferred dry yeast for this brew? Im assuming 05 because it's the dry version of 1056.

mmb

Recipes 

I'm planning on using a 05 cake from an Blond Ale for this, FWIW.

CBBaron

Recipes 

Got a Scottish Ale with US-05 yeast in the fermenter now. I intend to put the 09-09-09 on top of it if all goes well.
If not then a couple packets of US-05 is still pretty cheap for this brew.

Craig

Hagen

Recipes 

I got mine brewed up tonight, but not all went as planned. I eyeballed the boil and started my hop schedule too early. As a result, I ended uo with close to 4 gallons instead of 3.5. The OG ended up at 1.112. I threw the corrected volume and OG into beersmith and got 93.1 IBU and 18.3*L for color.

It's not incredibly far off, but not spot on. I will flog myself with the mash paddle to atone.

__________________
Too much too fast to keep track of...

eddie

Recipes 

What the heck, count me in. I've been wanting to brew a BW anyway.

IrregularPulse

Recipes 

PM BierMuncher to officially get added to the list.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo

eddie

Recipes 

Already done. Thanks for the suggestion though.

conpewter

Recipes 

Brewed mine yesterday. I ran into quite a few issues but I did end up with beer in the fermenters so that is good I probably should not have gone for the parti-gyle since that added so much trouble having two brew pots going at the same time etc. Plus I was trying a new wort-chilling system (which sucked) so I'll be setting up ice-water recirculation at some point.

Anyway got about ~4 gallons of BarleyWine and 2.5 gallons of the smaller beer (should have been 4 gal.... siphon/hop issues).

I forgot to add the candi sugar during the boil, so I'm planning on doing that as a "feeding" sort of addition in a couple days. How do you all normally add it for incremental feedings? (I have 1 lb for the BW and .5 lb for the other beer)

Without the sugar I ended up with 1.106 BW and a 1.065 smaller beer.

The sugar should get me to right around 1.117 or so

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

wildwest450

Recipes 

I was planning not to add the sugar, according to beersmith I should be at 1.113 without adding it. Will this affect the flavor? I thought sugar was just to raise abv.

mmb

Recipes 

AFAIK, the sugar also helps to make the finished product a little drier because it is so easily fermentable by the yeast.