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Old 11-12-2013, 05:55 PM   #1
m3n00b
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Brewed in may..bottled in August. OG was 1.127 fg was 1.022. IBU is 115. It's starting to finally carbonate but tastes like syrup.

Will time help?

 
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Old 11-12-2013, 06:02 PM   #2
zachattack
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14% ABV and 115 IBUs and it tastes like syrup? 1.022 definitely isn't too high to make it syrupy sweet, I had an 8.5% weizenbock finish at 1.020 and it was the perfect level of residual sweetness. Have you checked your hydrometer lately?

Regardless, time should definitely help.

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Old 11-12-2013, 06:29 PM   #3
ivegot2legs
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I had a barley wine that was very similar. Some people said it was too sweet, but I didn't think so. A year later, it is definitely more balanced.

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Old 11-12-2013, 07:30 PM   #4
m3n00b
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Quote:
Originally Posted by zachattack View Post
14% ABV and 115 IBUs and it tastes like syrup? 1.022 definitely isn't too high to make it syrupy sweet, I had an 8.5% weizenbock finish at 1.020 and it was the perfect level of residual sweetness. Have you checked your hydrometer lately?

Regardless, time should definitely help.
Yeah hydro works fine. I have two and double checked.

 
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Old 11-12-2013, 08:06 PM   #5
Homercidal
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If they are starting to carbonate I can take that to mean they have not had a chance to eat up all of the priming sugars.

In a lot of cases barleywines get a bit more sweet over time as the hop levels fade, but they get smoother too. Do you think the bitterness is in line with a barleywine at this point? A lot of people add a bit more hops in anticipation of the bitterness level dropping in the future. It depends on whether they plan on drinking it all in a relatively short amount of time, or plan on cellaring the beer.
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Old 11-12-2013, 08:23 PM   #6
m3n00b
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Quote:
Originally Posted by Homercidal View Post
If they are starting to carbonate I can take that to mean they have not had a chance to eat up all of the priming sugars.

In a lot of cases barleywines get a bit more sweet over time as the hop levels fade, but they get smoother too. Do you think the bitterness is in line with a barleywine at this point? A lot of people add a bit more hops in anticipation of the bitterness level dropping in the future. It depends on whether they plan on drinking it all in a relatively short amount of time, or plan on cellaring the beer.
The bitterness is barely detectable. I need to look up the recipe in beersmith.

 
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Old 11-12-2013, 08:30 PM   #7
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If 115 ibus came from your early addition hops it might work out. I dont believe the late addition help as much to contributing balance of sweetness.

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Old 11-12-2013, 08:31 PM   #8
924RACR
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Yeah, give it a year... we made an Old Curmudgeon clone which was absolutely atrocious right away. Horrendously syrupy. After 6 months it was pretty respectable.

After nearly a year, it's out-freakin'-standing. So put it in the back of a cool closet and forget about it...

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Old 11-12-2013, 08:34 PM   #9
cheezydemon3
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Carbonation eats up sugar and adds bitterness.

It needs to be fully carbed to be judged.

You BOTTLE CARBED THIS???

You are lucky it is carbing at all.

What yeast is surviving in that monster?

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Old 11-12-2013, 09:58 PM   #10
m3n00b
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Quote:
Originally Posted by 924RACR View Post
Yeah, give it a year... we made an Old Curmudgeon clone which was absolutely atrocious right away. Horrendously syrupy. After 6 months it was pretty respectable.

After nearly a year, it's out-freakin'-standing. So put it in the back of a cool closet and forget about it...
Thanks that's great to hear!!!


Quote:
Originally Posted by cheezydemon3 View Post
Carbonation eats up sugar and adds bitterness.

It needs to be fully carbed to be judged.

You BOTTLE CARBED THIS???

You are lucky it is carbing at all.

What yeast is surviving in that monster?
Yes. I pitched on a WLP007 cake and when fermentation stuck @1.050 I pitched a 1gal decanted starter of WLP099 and that took it down to 1.022.

Then I transfered to an oak cube secondary for 2 months and bottled using champagne yeast.

 
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