Come enter the BrewHardware Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Souring a Barleywine
LinkBack Thread Tools
Old 02-03-2012, 04:43 PM   #11
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: Greenville, SC
Posts: 235
Liked 1 Times on 1 Posts


To be honest I have no goals for this one any more in terms of flavor. I really just want to bring the gravity down and have it be able to carb up in the bottle. If it still needs to sit in secondary for a couple more months I'm just fine with that! Would it work if I make a 2 liter starter with one vial, decant, and then pitch?



Gtrman13 is offline
Reply With Quote Quick reply to this message
Old 02-03-2012, 05:36 PM   #12
Feedback Score: 0 reviews
Bsquared's Avatar
Join Date: Oct 2006
Location: San Diego
Posts: 1,825
Liked 57 Times on 52 Posts
Likes Given: 22


Sure, that will get you to about the 2 vial count level. The ester profile might work well with a barley wine, as well the esters produced by brett.c age well, at least I have found this. so it might complement the the sherry and dried fruit profile that an aged barley wine has.

Bsquared is offline
Reply With Quote Quick reply to this message
Old 02-03-2012, 07:39 PM   #13
Feedback Score: 0 reviews
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,111
Liked 122 Times on 118 Posts
Likes Given: 3


personally, id grab a pack of somethign with brett in it (orval, rayon vert, etc) and just pitch the dregs instead of getting the vial tho. they're usually more active and its about the same price with the bonus of getting something to drink. dont get too used to your current ester profile tho as the brett will metabolize alot of them

dcp27 is offline
Reply With Quote Quick reply to this message
Old 02-03-2012, 08:32 PM   #14
Feedback Score: 2 reviews
Join Date: Mar 2010
Location: OH
Posts: 3,379
Liked 422 Times on 305 Posts
Likes Given: 232


You could try the WLP099 again, but I understand if you're hesitant. I hear it takes some babying to get it to work right, so you definitely have to be ready to make that happen. Otherwise, brew something that finishes extra dry, maybe even with the same yeast, and start blending. Or, if it tastes good, but just sweet, bottle it up and use it for cooking.


Don't worry, be hoppy.

GuldTuborg is online now
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Souring a English Bitter conor60 General Beer Discussion 2 02-02-2012 04:10 AM
Souring a Bitter conor60 General Beer Discussion 0 01-15-2012 05:40 PM
Souring with Brett cfonnes General Beer Discussion 4 06-28-2010 10:01 PM
Thoughts on souring small batches Hound_Dog General Beer Discussion 1 05-15-2009 08:52 PM
My First Barleywine Dextersmom General Beer Discussion 5 04-15-2008 10:18 PM

Newest Threads