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Old 04-27-2013, 03:51 AM   #81
lordmorphous
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I just bought the ingredients for this and will be brewing as soon as I get the maple syrup...going to Aldi tomorrow. This will be the first beer I have dry hopped and from reading the thread understand that it is to be done in secondary for anywhere from 1-3 weeks. Should I add the hops during the last 2-3 weeks before bottling, or add the hops in the beginning of secondary and rack a third time to get the beer off the hops?

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Old 04-29-2013, 02:35 PM   #82
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I brewed this 2 weeks ago yesterday, and checked gravity today- 1.012. I couldn't believe it attenuated that fast. I admit, this was the most violent fermentation I've ever had, but still! I checked it with 2 hydrometers just to make sure, haha.

Anyway, I dryhopped today, and took a sip of the sample. WOW. It is definitely alcoholic right now. A noticeable touch of maple... not bitter at all yet, but I believe a lot of it is masked in the alcoholic finish...

Question- What are peoples thoughts about doing secondary/aging in a keg? I don't want to tie up a carboy for extended lengths of time if I don't have to...

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Old 05-27-2013, 11:10 PM   #83
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Brewed this up last week and fly sparged for the first time. I don't think I have a good grasp on the whole fly sparging thing and ended up with 9.5 gallons in the boil kettle at 1.051. Boiled it for for almost 3 hours and ended up filling my carboy to the neck with 1.081 wort. I should have probably boiled another .5 to 1 gallon out of it since I had a 2L starter going for it. Fermentation kicked off within a couple hours and is just now starting to slow down. I plan on racking it to secondary in a couple more days. I'll let it go in secondary for a couple weeks, then dry hop for a couple weeks, then bottle and age. I'll report back when I've had a chance to try one. Thanks for the recipe.

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Old 05-28-2013, 01:38 AM   #84
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Quote:
Originally Posted by lordmorphous View Post
Brewed this up last week and fly sparged for the first time. I don't think I have a good grasp on the whole fly sparging thing and ended up with 9.5 gallons in the boil kettle at 1.051. Boiled it for for almost 3 hours and ended up filling my carboy to the neck with 1.081 wort. I should have probably boiled another .5 to 1 gallon out of it since I had a 2L starter going for it. Fermentation kicked off within a couple hours and is just now starting to slow down. I plan on racking it to secondary in a couple more days. I'll let it go in secondary for a couple weeks, then dry hop for a couple weeks, then bottle and age. I'll report back when I've had a chance to try one. Thanks for the recipe.
I got horrible efficiency when I brewed this also. It was still good beer a rye ale :-)
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Old 06-23-2013, 04:08 AM   #85
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Ok so I read through all the posts and from what I'm getting from all of this is something like this...... Primary 1 month or so..... secondary 3 months or so then tertiary to dry hop 2-3 weeks... Am I to assume at that point everyone is bottling then bottle conditioning for another few months upwards of a year from brewing the beer ? I have brewed many a beer but never a barleywine and I really don't know the carboy scheduling. For some reason I feel like it should be more like Primary 1 -1.5 weeks than secondary as it will still be putting off a co2 blanket thn age for 4 months then tertiary etc....... any advice on this my brewing knowledge somewhat is contradicting what I see happening and that may very well just be because I've never brewed a beer this big before. any advice is greatly appreciated !!!!

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Old 06-24-2013, 01:03 PM   #86
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I've been sitting on this for almost 9 months now, and have tried a bottle conditioned one ever since month 6. It definitely needs to sit, the amount of hops and rye seems to really put some harsh bitterness/spiciness in the beer that seems to mellow over time. I've given some sips to a BMC crowd and they really liked it after 8 months and I anticipate it only getting better. I am going to let the rest sit until winter and see where it is then.

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Old 09-07-2013, 01:25 AM   #87
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FWIW, over here it is common practice to boil maple syrup to 238F when it is used for cooking : it is said to reach it's full maple flavor at this point. That is what I done with mine before pouring it in my kettle at flame out.

The batch has been racked on a Nottingham cake at 1098 last week and is still bubbling by now. It has gotten fairly warm (70-72) at the peak of fermentation, despite the use of a swamp cooler.

Can't wait to see how it turns out.

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Old 10-31-2013, 07:16 PM   #88
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After about a year and 2 months, its like someone flipped a switch on this brew. All the flavors and harshness has mellowed and blended into a nice rich and very flavorful barelywine. It seemingly took forever, but be patient with this one and stick with a long secondary/bottle condition and you'll be rewarded the longer this sits.

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Old 08-10-2014, 08:50 PM   #89
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I brewed 2.5 gallons 1 year ago. I've been drinking 1 a month since last December. Its gotten really good and the last couple of bottles I could taste a slight hint of maple which wasn't there before. I still have about 10 left but will probably brew this again.

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