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Old 06-07-2012, 11:11 PM   #31
rwagner23
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Aug 2009
Frederick, MD
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Very excited! I'll be brewing this on Sunday as well as doing the ESB from the second runnings.
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Old 06-24-2012, 12:07 AM   #32
phoenixs4r
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Jun 2011
Hayward, California
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Brewed this on the 6th, used 32 lbs of us 2 row instead. Let it ferment out and tastes it. Little too wet, so I added the pound of sugar. Transferred it to a corny for long term storage till December. Frigging tasty! Can't wait.

Only hiccup is I cold crashed it and it sucked in a quart of sanitized water/blow off back into the fermenter. Hopefully at 13.8% alcohol it will kill anything that made it in

 
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Old 06-26-2012, 02:55 AM   #33
rwagner23
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Aug 2009
Frederick, MD
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So I ran into a slight problem with this beer, SWMBO. Apparently making a bunch of noise at midnight trying to get the barelywine finished was too much so I ended up keeping the sparged beer (some 80 Crystal as suggested) in a cooler for a day and a half. It seemed okay and everything went smooth, but somewhere in the process of that second beer it soured. So now I got a sour ESB or something like that. Very drinkable though. Carbing up in a keg now.

As for the barleywine, wow!
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Primary: DunkelWiezen, Imperial Brown Ale
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Bottles:Barleywine, Oatmeal Stout, Irish Red, Clone's Amber Ale

 
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Old 06-27-2012, 05:44 PM   #34
rwagner23
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Aug 2009
Frederick, MD
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Small update. Going to take the sour ESB off the gas and put it in a secondary on top of some cherries for a few months.
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Primary: DunkelWiezen, Imperial Brown Ale
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Keg Aging:
Bottles:Barleywine, Oatmeal Stout, Irish Red, Clone's Amber Ale

 
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Old 08-25-2012, 03:21 PM   #35
brumon
 
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May 2011
Columbus, OH
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whats the point of doing a 120 min boil if your first hop addition isn't till 60 min?

 
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Old 08-25-2012, 05:39 PM   #36
phoenixs4r
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Jun 2011
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Caramelization of the wort plus raising the OG me thinks. Its setup as no sparge so there is quite a large efficiency drop.

This has been sitting in a sealed keg in my closet since June. Bottling is in December, drinking is next June on my birthday. Can't wait. It was tasty when it went into the keg.

 
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Old 08-25-2012, 07:19 PM   #37
Bobby_M
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Quote:
Originally Posted by phoenixs4r View Post
Caramelization of the wort plus raising the OG me thinks.
Yup
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Old 10-02-2012, 04:09 AM   #38
drawdy10
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Apr 2011
brookings, sd
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Thoughts on this barleywine recipe? I have the boil volume so high because I am planning on a lot of hop loss and 120 minute boil at 5% boil off rate.

Let me know if you would tweak the malt percentages at all.

Planning to bitter with Nugget, flavor and flame out additions of a blend of nugget/chinook/cascade/columbus

Planning to innoculate different carboys with WLP090, WLP001, WLP007, WLP023.
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Old 12-05-2012, 12:37 PM   #39
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Bobby, do you think this much grain/water would fit into a 10 gallon round Rubbermaid cooler or is this a little too ambitious for my setup?
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Old 12-05-2012, 03:45 PM   #40
Bobby_M
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No it won't. 25 pounds is a realistic max for 10gallon tun. You'll use about 7.5 gallons of strike water but only get 5 gallons to drain out. You might consider putting a bowl or pot on top of the grain bed and pushing down with some force to squeeze as much high gravity wort out (as long as you're not crushing a false bottom or something). You can still throw another 3 gallons of sparge water in, stir and drain. It may not be quite as high in gravity, but figuring in the 2 hour boil and sugar addition will get you close. You can also add a bit more table sugar or even a pound of DME to punch it.
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