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Old 01-28-2011, 06:35 PM   #71
perrypainter
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Dec 2010
SD, CA
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Quote:
Originally Posted by MacBruver View Post
If you want to be 100% sure you'll have enough yeast... just brew a simple extract pale ale a week before the barley wine, and pitch onto the cake for that. I did that for the 12% ABV 10-10-10 brew, and it took off like a rocket and attenuated really well.
So, are you saying that you just cool the wort all the way down in the kettle and add it straight to the used primary carboy? My huge problem is not being able to cool the wort fast enough.

 
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Old 01-14-2013, 09:42 PM   #72
av8er79
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Feb 2012
McDonough, GA
Posts: 120
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Quote:
Originally Posted by MacBruver View Post
If you want to be 100% sure you'll have enough yeast... just brew a simple extract pale ale a week before the barley wine, and pitch onto the cake for that. I did that for the 12% ABV 10-10-10 brew, and it took off like a rocket and attenuated really well.
when you say pitch on the cake do you mean you siphon the pale ale out the bucket and drain the kettle right into the bucket the pale ale came out of?

 
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Old 01-15-2013, 01:09 AM   #73
afr0byte
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Aug 2010
Vermont
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Quote:
Originally Posted by av8er79 View Post
when you say pitch on the cake do you mean you siphon the pale ale out the bucket and drain the kettle right into the bucket the pale ale came out of?
Yes, that's correct. Basic Brewing Video has a video on it, if you want to see it done.

 
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