Last Activity:08-16-2012 9:24 PM
Posted in thread: Longest time in the secondary for your ales? on 09-20-2011 at 09:19 PM
10 months for me. Barleywine. Recipe called for aging it 1 year. It'll sit in the bottles until
November, when I'll sample it on its 1st birthday.I added Montrachet yeast at the time of
Posted in thread: Portland, OR brews on 09-18-2011 at 01:27 AM
McMenamins (not sure about spelling) is usually good. They brew a range of beers.
Posted in thread: Carboy calibration on 08-29-2011 at 06:16 PM
I put some tape at appropriate levels.
Posted in thread: Carbing a year old Barleywine on 08-20-2011 at 10:52 PM
Does yeast type matter? I'm thinking of using a wine yeast due to the high ABV.
Posted in thread: Carbing a year old Barleywine on 08-20-2011 at 10:05 PM
I have been bulk aging a barleywine for about a year now. Getting ready to bottle. With year
old yeast do I need to take any extra pre-cautions to make sure it carbonates well?
Posted in thread: Aging before carbonating on 05-29-2011 at 08:10 PM
I am in the process of aging my uncarbed barleywine for nine months. The recipe called for a
total age of 1 year. So, yes, I believe it is a common practice for bigger beers.
Posted in thread: Can you have too many bottles? I estimate to have 500 plus. on 02-13-2011 at 04:33 AM
I say keep em that way you have plenty if any break, after TSHTF.But, if you need room, I vote
to offer them up on craigslist to fellow homebrewers. Why? Well, I went to the recycle center
with the wi...
Posted in thread: Spokane brewers I need some help. on 01-03-2011 at 12:43 AM
Have you talked to the folks at Jims?
Posted in thread: Conditioning a barleywine on 12-04-2010 at 05:36 PM
That's interesting. After aging, I can't see how much of the dry hop aroma will remain. But
I'll get a chance to try that since I will dry hop *after* aging, but consuming the beer will
probably take ...
Posted in thread: Conditioning a barleywine on 12-04-2010 at 03:53 AM
Aging it a year would defeat the purpose of dry hoping, wouldn't it?I'm following a Papazian
recipe that calls for that-dry hopping and then aging for one year.