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Old 12-05-2012, 08:58 PM   #41
dfc
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Jul 2010
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OK, thanks!
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Old 12-06-2012, 03:33 AM   #42
phoenixs4r
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Jun 2011
Hayward, California
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I brewed this in June on my bday been sitting in a let in my closet since July. Gonna bottle near Xmas and enjoy on my next bday. 6 more months to go!

Wonder if I should pitch more yeast when I bottle

 
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Old 01-10-2013, 07:48 PM   #43
bruderbier
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I've never mashed a beer this large. When you say 10 gal strike yields approx 8.75 gal runnings, that works out to only .05 gal/lb grain absorbtion which is half the usual est. Is this due to your crush/setup or does the absorption go down for some reason with larger mashes. Seems impossible?

 
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Old 01-14-2013, 05:19 PM   #44
Bobby_M
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You're right. I don't know how I came up with those numbers in the original post. I just fixed them up to represent the 2.5 gallons of absorption. On my system, I tend to boil off 1.5g per hour so I need 8.5 preboil to get to 5.5 post boil.
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Old 01-15-2013, 03:20 PM   #45
bruderbier
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Thanks! I have a similar system. I've always thought my boil off rates were really high (if you're getting 10% on a commercial system they say you are doing well), but I guess it's just that a 5 gal beer in a 15.5 gal keggle and a blast furnace burner allows for a really vigorous boil without boiling over.

I can't wait to try this one. Sounds like Bass #1.

 
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Old 01-17-2013, 11:56 PM   #46
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Quote:
Originally Posted by TXCurtis View Post
I have one of those!

 
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Old 01-23-2013, 12:26 AM   #47
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This recipe inspired me to brew a barleywine. mine was somewhat similar. Here's what I came up with.

Malt
28 lbs Marris Otter
1 lb of Belgian Candi Syrup (45 Lov)

Hops
1.5 Ounces of Warrior - 60 min
2 Ounces of Simcoe - added evenly from 30 - 0 min

Yeast
Huge Starter of 1056

OG - 1.112

Currently fermenting at 60 degrees.

 
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Old 01-29-2013, 04:24 PM   #48
rwagner23
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Aug 2009
Frederick, MD
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Just a follow up. I finally kegged this beer last week after six months of sitting on oak chips. Took a sip last night and good gravy that is some smooth beer. Happy Happy Happy. Now to bottle and hide some for three years.
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Old 02-23-2013, 07:46 PM   #49
seatbelt123
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Quote:
Originally Posted by rwagner23
Just a follow up. I finally kegged this beer last week after six months of sitting on oak chips. Took a sip last night and good gravy that is some smooth beer. Happy Happy Happy. Now to bottle and hide some for three years.
Are you going to slightly over carb this before bottling? I'm planning a big barley wine like this and Don't want to risk bottle bombs. So I was thinking if kegging and then bottling with a beer gun. Usually when I do this I kick up the psi for a few days first. Thanks!

 
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Old 02-25-2013, 08:01 PM   #50
rwagner23
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Aug 2009
Frederick, MD
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Quote:
Originally Posted by seatbelt123 View Post
Are you going to slightly over carb this before bottling? I'm planning a big barley wine like this and Don't want to risk bottle bombs. So I was thinking if kegging and then bottling with a beer gun. Usually when I do this I kick up the psi for a few days first. Thanks!
You know I hadn't thought of that. Too late now.
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Primary: DunkelWiezen, Imperial Brown Ale
Secondary: Barleywine, Holiday Mead, Munich Helles
On Tap: ESB, Irish Red, Nelson Sauvignon Pale Ale,Coffee Imperial Stout on whiskey soaked oak chips
Keg Aging:
Bottles:Barleywine, Oatmeal Stout, Irish Red, Clone's Amber Ale

 
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