Scorched Barleywine: Toss or Age? (Vote!) - Home Brew Forums
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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Scorched Barleywine: Toss or Age? (Vote!)

View Poll Results: Keep or toss the scorched barleywine?
Keep 11 91.67%
Toss 1 8.33%
Voters: 12. You may not vote on this poll

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Old 03-13-2013, 01:14 AM   #1
Sep 2011
Durham, NC
Posts: 391
Liked 19 Times on 18 Posts

Sad day for me. I took my first gravity reading of a big ol' barleywine and confirmed what I had suspected on brew day: I scorched my beer.

The scorched aroma and tasted are unmistakable. I think even a casual beer drinker would pick it out and pshaw at my beer. Though I'll also add that I can pick up this great sweetness and hop bitterness.

Why I'm torn: (a) It clearly would have been a good (great?) barleywine and (b) my plan was to bottle and age for years, enjoying one each on my son's bday. But now I'm left with a beer that is off target... or will long term aging fix this?

So help me decide:
a. Keep, bottle and try it next year.
b. Toss, brew the beer that you should have had.


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Old 03-13-2013, 01:32 AM   #2
May 2011
Stow, MA
Posts: 18,898
Liked 3383 Times on 2519 Posts

I wouldn't toss it - but I'd go ahead and do the brew "you should have had" as well.

Consider the fried brew an experiment for which you've already paid. I think I'd split the batch, rack one half on top of wood, and let both halves age, checking occasionally to see if there's been any improvement.

If you go a few months and no joy, then dump it. But who knows, you may get lucky...


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Old 03-13-2013, 01:32 AM   #3
Sep 2012
Posts: 375
Liked 55 Times on 48 Posts

You could pretend it's a double rauchbier! I vote to keep it.

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Old 03-13-2013, 01:34 AM   #4
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts

Bottle and age it, nothing to lose and the possibility of having a beer that ages beautifully is a huge up!

Give it a year for sure! Some people age them 5-10!years and notice nothing but improvement
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 03-13-2013, 01:51 AM   #5
Sep 2011
Durham, NC
Posts: 391
Liked 19 Times on 18 Posts

These are great ideas... Double Rauchbier. That is hilarious and may use that on the label. I also like the idea of splitting the batch with two additives. Keep 'em coming.

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Old 03-13-2013, 02:44 AM   #6
Oct 2010
New England
Posts: 37
Liked 5 Times on 2 Posts

Don't dump it. If I think I ruined a beer I bottle it in one gallon carboys to save myself the effort of potentially bottling ruined beer.

American and Hungarian oak cubes have mellowed out harsh high gravity beers for me in the past so you may want to look into oaking.

One last idea; try mixing a little with a dry mead and see if you've made an acceptable (nontraditional) braggot.

I guess what I'm getting at is use your screw-ups as a chance to experiment. Even if you've ultimately concocted an unpalatable grog, the opportunity to learn can help offset the discouragement and rekindle the spirit for experimentation.

*Also, if this is your first gravity reading, that would imply the beer is still young and will benefit from aging*

Reason: the forums censored my use of the word ****

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Old 03-13-2013, 04:42 AM   #7
Mar 2011
Rohnert Park, CA
Posts: 379
Liked 10 Times on 9 Posts

Yeah it's probably ruined...but you can always send it to me!

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