Search results

So here it is some time later and I've got to say this was worth the effort. Even if my bottles are kinda flat after ~3 years they're nice and rich and pretty much need to be mixed with something hoppy like an arrogant bastard to get through a bottle. I did manage to forget most of the...

Haha yeah I forgot to add that I started secondary fermentation with an activated champagne yeast, which are usually good for the mid-teens in abv. Depending on the strain and sugars available it may dry things out a bit, obviously a good BW is nice and rich in leftover sugars.

My BW is still aging in 'secondary' (though I've racked it twice so technically we'll call it tertiary) fermentation at a stable 58 degrees in our temp controlled chest freezer. Last I checked it had cleared up a bit, and the brown sugar has left a hard-to-describe texture on both initial...

3 weeks in primary at a stable 63f, xfer to 2ndary today. gravity dropped fro OG 1.110 to a current 1.024, attenuating pretty close to the expected bottom of the s-04, nice darker amber/brown color still a but cloudy but a great rounded carmel mouthfeel. Could have used more hops but this'll be...

I left this in primary for a bit longer than I initally anticipated...~3 weeks at a very stable average of 63 degrees. Moved to secondary today, I have a tentative 'F.G.' of 1.024 at 63degrees so I'm certainly close to my final. The taste is very rich, nice deep carmel/malty finish not...

Ok so I ended up adding 2lbs of brown sugar about 10 minutes before end of the boil. OG readin 1.110 with the wort at 59 degrees. ready to add yeasties and hope it doesn't make a mess in my fermenting freezer. Updates to come.

ehh so I added 2lbs of brown sugar about 10 minutes before I pulled the pot off. OG is reading ~1.110 with my wort at a cool 59 degrees, ready to add yeast. I'll add updates later

Soooo...how are these doing a year later? I've got a 5 gal brewcraft barley extract kit on an extened boil right now, going to add 1lb of candi sugar and 1lb 'brewers' sugar (56% maltose cs) during the boil and about another 1lb of brown sugar at flame out. There is a total of 8lbs briess light...

Since this seems to be the most long-running barley wine thread, I'm posting here ;D I've had this Brewcraft extract kit for a month or two, waiting for my green chili lager to finish (new mexico flava!) reading up on wide scattered details to make a good barley wine. I've got a few dozen...