Zymurgrafi
Well-Known Member
Or should I spend some more time at basecamp?
Okay, I LOVES me some American Barleywine. Anytime is a good time. I love SN Bigfoot and Rock Arts Vermonster. Smuttynose Wheat wine is quite good too. Have not had too many others that stand out. It is my goal brew to brew a GOOD, delicious, celestial, fortifying Barley Wine. I want to do it right. I want to have the skills to brew something that big, well. I know there is always the just brew and brew 'til you get it right. However I have reverence for this brew. I want to be worthy to tackle it.
How do you know when you are ready? I have brewed a few big beers over the last year (OG in the 70's 80's) and have had okay results. Some under attenuation issues (old ale stopped at 1.025) Some hot fusel alcohols though I did keep the fermentation temp in check. I suppose they just need some additional aging. Still working on that. I have also been dabbling in meads and braggots in small batches. I have yet to taste the end result of any of those. Though I did have some band-aid like flavors when tasting gravity sample of very young ones. Hopefully that will pass.
What I have been dreaming of is doing a party-gyle batch with 5 gallons of barleywine and 10 gallons of bitter. Very simple recipe. 1.090's or so for OG and nice and bold American hoppy-ness.
I finally have the gear tackle such a brew but am I ready?
Give me some encouragement, or tips, or patience...
Or send me some Barleywine!
Okay, I LOVES me some American Barleywine. Anytime is a good time. I love SN Bigfoot and Rock Arts Vermonster. Smuttynose Wheat wine is quite good too. Have not had too many others that stand out. It is my goal brew to brew a GOOD, delicious, celestial, fortifying Barley Wine. I want to do it right. I want to have the skills to brew something that big, well. I know there is always the just brew and brew 'til you get it right. However I have reverence for this brew. I want to be worthy to tackle it.
How do you know when you are ready? I have brewed a few big beers over the last year (OG in the 70's 80's) and have had okay results. Some under attenuation issues (old ale stopped at 1.025) Some hot fusel alcohols though I did keep the fermentation temp in check. I suppose they just need some additional aging. Still working on that. I have also been dabbling in meads and braggots in small batches. I have yet to taste the end result of any of those. Though I did have some band-aid like flavors when tasting gravity sample of very young ones. Hopefully that will pass.
What I have been dreaming of is doing a party-gyle batch with 5 gallons of barleywine and 10 gallons of bitter. Very simple recipe. 1.090's or so for OG and nice and bold American hoppy-ness.
I finally have the gear tackle such a brew but am I ready?
Give me some encouragement, or tips, or patience...
Or send me some Barleywine!