Barleywine Fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Barleywine Fermentation

Reply
 
Thread Tools
Old 06-15-2008, 06:48 AM   #1
Brewhog
Recipes 
 
Nov 2007
Posts: 14


I brewed an American version about two weeks ago. I plan on taking a hydrometer reading tomorrow. Should I allow it to sit in the primary another week or two or should I transfer it to the secondary now since it has been about 2 weeks. My OG was about 1.122 and i pitched a 2liter starter made with 2 vials (no stirplate)

 
Reply With Quote
Old 06-15-2008, 07:11 AM   #2
Dark_Ale
Recipes 
 
Jan 2005
Liberty, Texas
Posts: 623
Liked 3 Times on 3 Posts


Thats a big beer, Its my favorite to brew. Yes go to secondary. Usually once fermenation has slowed I gently swirl my carboy, to get some yeast back into suspension. then let it go another week or two then go to secondary. If you have not swirled it by now dont, two weeks should be enough unless you fermented colder than 65F.
I like to ferment them at 68F. What yeast did you use, californa ale?
What temp are you fermenting at? A big beer like that generates some heat when fermenting.
Good luck!

 
Reply With Quote
Old 06-15-2008, 07:22 AM   #3
Brewhog
Recipes 
 
Nov 2007
Posts: 14

I used the california ale yeast. I was caught off guard with the heat so maintaining temps between 67-70 has been a challenge. I began to swirl the carboy once i noticed things slowed down. I do it every morning and when i get home from work if i remember to. I look forward to the aroma when i do. Thanks for the input.

 
Reply With Quote
Old 06-15-2008, 04:07 PM   #4
Dark_Ale
Recipes 
 
Jan 2005
Liberty, Texas
Posts: 623
Liked 3 Times on 3 Posts


How many ibu's did you shoot for. I really like to make barley wines I enjoy learning what other people do. I usually try on a 1.090 to get 100 ~ 110 Ibu's,. I always throw on a yeast cake and aerate well, with Servomyces....Its very expensive its suppose to be good stuff, I'm not sure if I have noticed a differance using super ferment, versus Servomyces.

In the past I was really not able to maintain a good temp on my ferment with a water/Ice bath.....So I got a fermentation freezer with a controller. I keep the temp about 65 and after a few days warm up to 68. When I secondary, I go to keg, pop on some pressure then every few days relieve some pressure. At the phase of fermentation you dont really risk overpressuring your keg, and they will hold a ton of pressure. I find that the beers just age better in bulk in the keg. I have aged barley wines at room temp 70 ~ 76 and also in the fermentation frige and they are both great. Good luck!

 
Reply With Quote
Old 06-15-2008, 04:50 PM   #5
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


If the gravity is below 1.040, I'd rack and add a finishing yeast. Most white wine yeasts (including champaign) are good for drying out a barleywine. If you have kegs, going straight to the keg is a good move. No light, no air, no break. Should be ready for the Fall holidays.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
oh barleywine! Zymurgrafi Drunken Ramblings and Mindless Mumbling 14 04-10-2009 07:51 AM
Barleywine W/ Rye? vtchuck Recipes/Ingredients 4 06-27-2008 04:30 PM
My First Barleywine Dextersmom General Beer Discussion 5 04-15-2008 09:18 PM
Barleywine help riored4v Recipes/Ingredients 8 04-11-2008 09:23 PM
Barleywine Fermentation, oh my! bobbyc All Grain & Partial Mash Brewing 12 10-20-2006 10:03 PM


Forum Jump