Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Strong Ale > Partial - John's Red (English Barleywine)

Reply
 
LinkBack Thread Tools
Old 12-07-2012, 04:03 AM   #31
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 226
Liked 4 Times on 3 Posts

Default


Quote:
Originally Posted by TX-straggler View Post
AG version please!!!
I pick this recipe to follow, just need AG
Thanks
if I remember correctly 1 lb of DME is approx 1.67 lb grain averaging 70% efficiency. so 4 x 1.67 = 6.68 lb grain that you would need to approximately add to the 9 lb of MO
__________________
UnderThePorchBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 01:17 AM   #32
hethacker12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Los Angeles
Posts: 23
Likes Given: 7

Default


I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.

__________________

Beer is like luck... A real man makes his own.

hethacker12 is offline  
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 01:51 AM   #33
BroStefan
Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BroStefan's Avatar
Recipes 
 
Join Date: Jan 2012
Location: St Cloud
Posts: 178
Liked 16 Times on 9 Posts

Default


Quote:
Originally Posted by hethacker12
I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.
The current thinking is to not use a secondary. An extended time on the yeast allows the yeast to clean up the fermentation byproducts. there are no offsetting benefits from getting off the yeast any off the yeast. I secondary only lagers and sours. I've kept beers in primary for as long as 6 weeks if I didn't have a free keg.

That all said, don't worry, you'll be fine.
__________________
Steve in St Cloud, MN

Primary -
Raspberry Chocolate Porter
Semisweet Mead

Conditioning - Tripel

Tap 1 - Apple Pie Cyser
Tap 2 - Mosiac Pale Malt SMaSH
Tap 3 - Munich Helles
Tap 4 - Long Winters Nap Barley Wine - 2014
Bottles - Jolly Pumpkin Bam Biere clone, Long Winters Nap Barley Wine - 2012 & 2013, Flanders Red, & some odds and ends

In the bullpen:
House Pale Ale
Imperial English Porter
BroStefan is offline  
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 03:30 AM   #34
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 226
Liked 4 Times on 3 Posts

Default


Quote:
Originally Posted by hethacker12 View Post
I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.
7 days is not quite ideal but secondary for a month or so should be ok then bottle. there should be enough yeast in suspension with only a week to finish off the beer well. if there is a layer of yeast in the secondary after a few days it is ok. I usually do 2 weeks then the secondary for a month. when bottling stir up some yeast and transfer to the bottling bucket. will be a long wait but worth it. enjoy.

My 2012 batch is doing great, is 6 months in bottles and tastes close to the 2011 which is at its peak and phenomenol. this is a fantastic beer age 12 to 18 months.
__________________
UnderThePorchBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 02:15 PM   #35
Kahler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Astoria
Posts: 357
Liked 24 Times on 17 Posts
Likes Given: 2

Default


A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?

__________________
Kahler is offline  
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 02:39 AM   #36
Kahler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Astoria
Posts: 357
Liked 24 Times on 17 Posts
Likes Given: 2

Default


Anyone out there?

__________________
Kahler is offline  
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 04:12 AM   #37
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 226
Liked 4 Times on 3 Posts

Default


Quote:
Originally Posted by Kahler View Post
A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?
6 months is usually when I drink it. it is young but very good. always save some to age. I have some (4 to 6)from each yearly batch in June '09, '10, '11, '12, and am waiting until the Holidays next year ('13) so have 5 yrs worth to sample a flight with friends
__________________
UnderThePorchBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 09-02-2013, 11:46 PM   #38
dave8274
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 227
Liked 7 Times on 7 Posts
Likes Given: 6

Default


Do you add the DME to the mash tun and mix it in?

__________________
dave8274 is offline  
 
Reply With Quote Quick reply to this message
Old 09-03-2013, 12:07 PM   #39
UnderThePorchBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Posts: 226
Liked 4 Times on 3 Posts

Default


for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash

__________________
UnderThePorchBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 09-05-2013, 06:27 PM   #40
dave8274
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 227
Liked 7 Times on 7 Posts
Likes Given: 6

Default


Quote:
Originally Posted by UnderThePorchBrewing View Post
for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash
Ah ok.

The original recipe said "Mash at 154*F for 60 minutes. Add DME with about 10 minutes left."

I thought that meant add it with 10 mins left in the mash.
__________________
dave8274 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
English Barleywine with brettanomycese Orangevango Lambic & Wild Brewing 8 05-17-2010 08:54 PM
Help with English Barleywine Recipe fluxgame Recipes/Ingredients 7 11-07-2009 08:53 PM
English Barleywine sirsloop Recipes/Ingredients 1 02-24-2009 02:59 PM
Trying to perfect an english barleywine! Steve973 Recipes/Ingredients 7 10-17-2007 07:06 PM
Help me with an English Barleywine Steve973 All Grain & Partial Mash Brewing 1 10-13-2007 04:21 AM



Newest Threads

LATEST SPONSOR DEALS