Search results

Sounds like it turned out well! The oakiness should subside after some aging.

Also, when maximum recommended dry-hop rates are discussed above (e.g. 0.5 lbs/bbl), is this the maximum amount of total dry hops that should be used, or is this the maximum amount that should be used per hop addition?

How would you recommend keeping the carboy sealed with a string coming out of the mouth? Do you just force the stopper back in around the string, or do you use a different airlock setup in this scenario? Would something fine like thread or fishing line work best?

Thanks for the info!

Does anyone know if there are interim results published between rounds 1 and 2?

Sounds closer to a spiced brown ale to me, although the use of Kolsch yeast makes it difficult to classify. Sounds interesting, though! What flavors came through in the sample?

Thanks for the advice, everyone!

I am going to be submitting my first entry to a competition soon, and I have the letter "I" written on my cap in sharpie, just to indicate that it's my IPA. I put simple letter labels on all my caps to keep my different beers straight, and I marked these bottles before I decided to enter them...

That yeast did some work! What did your OG end up being? What was your mash temp? You could either pitch more US-05 or I think they make a dry bottling yeast. It's sole purpose is to pitch into big beers at bottling, and therefore has a high alcohol tolerance. I can't personally attest to...

Glad everything went well!

+1 to this, it has been my experience. I concede that BJCP may not like it, but I followed Daniels, and as loetz pointed out, NHC beers have used it. Ultimately, it's your beer, so brew it to your taste!

I've had many commercial barleywines and have brewed one with a small amount of chocolate malt, and haven't found this to be the case. Using less than 1% of the malt bill does not overwhelm the other complexities in the flavor profile, but tends to add to them IMO.

That looks good!

That looks pretty good, however you could add a little chocolate for a bot of a roasty flavor. You would want to keep it low to avoid too dark of a beer, probably in the 0.75% range. The hop additions look pretty good, you could move one of the 5 minute additions to 15 min and reduce the...

When you use chips, you don't want to age on them very long, 2-3 weeks usually. They tend to impart flavor more quickly than cubes since they have more surface area and not as much volume to soak through. You can age on cubes for months, however.

I suppose you could do this, but since you are going to soak them in whiskey anyway, you might as well buy some medium toast chips or cubes from your LHBS and do the same. I've seen those Jack Daniels smoking chips before, and they don't seem very toasted, so I am guessing most of them come...

It is a lot, but it works well in a big imperial stout like this, especially one that finishes in the 1.020s. He's at about 1.02 for BU:GU, which is in line, albeit on the high end, for the style.

I suppose you could put them in a blender with a little bit of vodka, then let that soak for a couple of weeks to sanitize. Then you could either add it to the keg or secondary on it (probably in plastic) if you bottle. You could pour the sludge into a muslin bag over the keg or bucket and...

I wonder when they add them? The mash, do you think? Or secondary?

Was it a Star San or other sanitizer solution in the growler, or just water? If not, just do that in the future and you'll save yourself some headache. You're right, you won't know until you taste it (or there are obvious signs in the krausen), but using a sanitized blow-off vessel filled with...