Golddiggie

Recipes 

I brewed my first BarleyWine on 10/27, and it's still fermenting away (cooler temps to get something great from WLP099). Target is in the area of 15.3% (maybe higher) ABV. My plan is to leave it in primary until I know it's 100% finished fermenting. Then, transfer to one of my aging vessels, onto oak cubes, for X months before transferring to corny kegs to carbonate. I'm planning to bottle some once carbonated, to both age that way and give people (375ml Belgian bottles). While I could carbonate with priming solution, I don't want the extra sediment in the bottles.

I might transfer to a second aging vessel for this batch. It all depends on how it is when I check on it.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

sweed

Recipes 

Wow... bourbon county stout is one of my fav's... I must check out that recipe!

(sorry for hyjacking OP, but its for the good of barleywines!)

rodwha

Recipes 

"...I did a true secondary fermentation in secondary and added more fermentables and yeast there..."

Why an actual secondary fermentation? What exactly did you do?

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