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Old 02-09-2013, 02:33 PM   #11
PhelanKA7
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Feb 2010
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OG 1.112 attempt at Rochefort that I tried to brew in the days before Beersmith. Came out around 1.025 FG which put it at 11.6% ABV. Let's just say it was "drinkable" even after a year and a half in the bottle.

 
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Old 02-09-2013, 02:37 PM   #12
deadfall
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I have a Pumpkin Porter that ended up 10.67abv. I tried one a few weeks ago and it's coming along nicely. I'm hoping it mellows with some time on it.

 
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Old 02-09-2013, 06:19 PM   #13
lespaul23
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Nov 2012
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That awsome guys!! I love hearing about big beers.
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Old 02-09-2013, 06:23 PM   #14
Majafoo
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Oct 2011
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1.120 s.g, 1.030 f.g barley wine. 12% alcohol for 12/12/2012. Not bottled yet, but the sample tasted incredible.
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Old 02-09-2013, 08:54 PM   #15
Billy-Klubb
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Nov 2012
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my Big '10 Barley Wine: OG 1.114/FG 1.006 14.22% abv
brewed on 3-19-10, bottled on 5-2-10
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Old 02-09-2013, 09:04 PM   #16
Gavagai
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Nov 2010
Lincoln, Massachusetts
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I did a Belgian Quad that went from 1.113 to 1.022 (12%). Bottled it after 3 months and it was delicious as soon as it carbed up (another month). Pitched most of a yeast cake for this one.

 
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Old 02-09-2013, 11:02 PM   #17
TNGabe
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I've done two batches over 9% Abv, both starting around 1.080, a biere de garde and a wheatwine. I added cuvee yeast on the wheatwine when I bottled after the BdG took two months to carb.

Whenever I get my bigger mash tun done, I'll be making some higher grav beers. I'll need to be able to brew 10 gallon batches to have enough to be doing verticals of my favorites over the years.
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Old 02-09-2013, 11:14 PM   #18
diverpat
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Dec 2010
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I have a 1.150 @ 18% Bourbon Barrel Barleywine and a 1.130 @ 12% Imperial stout in bottles. They are at 8 and 5 months respectively. Both are flat, I knew the risk, I took it and I lost.

 
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Old 02-09-2013, 11:19 PM   #19
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Quote:
Originally Posted by diverpat View Post
I have a 1.150 @ 18% Bourbon Barrel Barleywine and a 1.130 @ 12% Imperial stout in bottles. They are at 8 and 5 months respectively. Both are flat, I knew the risk, I took it and I lost.
Did you add yeast when you bottled and if so, what kind? Is monster ABV stuff like world wide stout bottle conditioned?
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Old 02-09-2013, 11:22 PM   #20
daksin
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My barleywine was 1.100 on the nose. It carbed up just fine in three weeks.
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