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Came here to say this. Do a big beer and a weak beer parti-gyle style. I just recently did that with my 5 gallon set up, an igloo should be able to hold that grain (I used 22 lbs). Just brew as normal, but no sparge. You'll need so much water to cover the grain you'll have enough just from...

I have an english barley wine in primary right now and 1728 loved it, chewed right through it. Went from 1.092 to 1.021 in under 3 days, though I did ferment a bit warm (68).

On one hand that'd actually be handy if you're submitting that beer for a competition. On the other hand that guy needs to relax and just drink a beer.

A lot of people come and go in the house I brew at, and we get all kinds of comments. I expect at least one moonshine, meth, or bathtub comment per brew session. A week ago we were making a parti-gyle barley wine/saison and this one guy drops by. He asks what we're up to brewin, and then...

Nice. I bet a cooler temp would have been more prudent. But we're also fermenting a saison so we split the difference. Hope yours turns out well

It'll be in primary for about 3 weeks. Thanks for the reply!

We brewed a 1.092 Barley Wine on the 20th. Post-Mash the OG was 1.080, but we dumped some DME in during the boil and it concentrated down to 1.092, Now on the 24th its gravity is 1.021 already. Around 84 hours total, since we pitched late and measured early today. Fermentation temp is 68 F...

Hello lurker for a while here, just started posting. I'm working on a Barleywine for next Christmas, and I'd love any feedback. I've brewed for a while but only clones, this is my first recipe. Its English style because I don't need hops competing with the rye, oak, and honey malt. 16.5 lbs...

I'm brewing a barley wine soon, and I'd like to eventually use as christmas gifts. Thought it'd look nice under the tree. I'd be using those Martinelli sparkling cider bottles. I believe its just a standard bottle cap under all that wrapping, so no air exchange. Also it should hold pressure...