Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > barleywine tastes nasty sweet.
Reply
 
Thread Tools
Old 11-12-2013, 05:55 PM   #1
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 152 Times on 115 Posts
Likes Given: 70

Default barleywine tastes nasty sweet.

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?


m3n00b is offline
 
Reply With Quote
Old 11-12-2013, 06:02 PM   #2
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,667
Liked 269 Times on 230 Posts
Likes Given: 157

Default

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.


zachattack is offline
m3n00b Likes This 
Reply With Quote
Old 11-12-2013, 06:29 PM   #3
ivegot2legs
Feedback Score: 18 reviews
Recipes 
 
Join Date: Jan 2012
Location: Philadelphia, PA
Posts: 376
Liked 92 Times on 56 Posts
Likes Given: 2

Default

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.
ivegot2legs is offline
m3n00b Likes This 
Reply With Quote
Old 11-12-2013, 07:30 PM   #4
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 152 Times on 115 Posts
Likes Given: 70

Default

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.
m3n00b is offline
 
Reply With Quote
Old 11-12-2013, 08:06 PM   #5
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 27,369
Liked 3649 Times on 2482 Posts
Likes Given: 2459

Default

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.
__________________
If your takin' your girlfriend out tonight
You better park the car well out of sight
'Cos if they catch you in the back seat trying to pick her locks
They're gonna send you back to mother in a cardboard box !
Homercidal is offline
2
People Like This 
Reply With Quote
Old 11-12-2013, 08:23 PM   #6
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 152 Times on 115 Posts
Likes Given: 70

Default

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.
m3n00b is offline
 
Reply With Quote
Old 11-12-2013, 08:30 PM   #7
chuckstout
Feedback Score: 3 reviews
Recipes 
 
Join Date: Feb 2012
Location: , Wa
Posts: 884
Liked 218 Times on 145 Posts
Likes Given: 195

Default

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.
chuckstout is online now
m3n00b Likes This 
Reply With Quote
Old 11-12-2013, 08:31 PM   #8
924RACR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Royal Oak, MI
Posts: 104
Liked 6 Times on 5 Posts
Likes Given: 4

Default

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...
924RACR is offline
2
People Like This 
Reply With Quote
Old 11-12-2013, 08:34 PM   #9
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1655 Times on 1244 Posts
Likes Given: 3007

Default

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?
cheezydemon3 is offline
m3n00b Likes This 
Reply With Quote
Old 11-12-2013, 09:58 PM   #10
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 152 Times on 115 Posts
Likes Given: 70

Default

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.


m3n00b is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
FG of 1.006 and tastes sweet? BigdogMark Fermentation & Yeast 4 04-07-2013 01:57 PM
IPA tastes sweet silverhammer Beginners Beer Brewing Forum 13 10-21-2011 06:01 PM
Barleywine hydro sample tastes like ****? rocketman768 All Grain & Partial Mash Brewing 9 01-19-2010 02:43 PM
Tastes nasty after one week - is it infected? kyleobie Beginners Beer Brewing Forum 12 04-27-2009 10:05 PM
Vinyl tastes nasty! Sea Bottling/Kegging 6 07-14-2007 10:11 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS