I brewed an English Barleywine three weeks ago. Here's the recipe:
All grain, 6 gallons (ended up with 5)
Boil time 4 hours
Yeast: Nottingham Dry rehydrated, three 11 g packets
Fermentables:
22 lbs Maris Otter
4 lbs Cara 60
Hops:
2.5 oz East Kent Goldings 120 min
2.5 oz East Kent Goldings 60 min
1.0 oz East Kent Goldings 5 min
My OG was 1.138, on account of overshooting my expected efficiency, and boiling off too much wort (first barleywine). It has been fermenting at 60 F for the past three weeks. It is currently at 1.040, which is where it has been for the last week.
For a 12.9% ABV green barleywine, it's not actually too bad tasting. It's far too early to tell how it's going to taste once it ages, but I'm happy so far. Even though it's at 1.040, it doesn't taste very sweet... But that may be the alcohol covering it up...
I'm debating my next move. Should I leave it in primary? Move it to secondary? Add some yeast nutrient? Add some Lalvin EC-1118 champagne yeast? Keep it at 60 F? Move it to a warmer place?
What do you guys think?
All grain, 6 gallons (ended up with 5)
Boil time 4 hours
Yeast: Nottingham Dry rehydrated, three 11 g packets
Fermentables:
22 lbs Maris Otter
4 lbs Cara 60
Hops:
2.5 oz East Kent Goldings 120 min
2.5 oz East Kent Goldings 60 min
1.0 oz East Kent Goldings 5 min
My OG was 1.138, on account of overshooting my expected efficiency, and boiling off too much wort (first barleywine). It has been fermenting at 60 F for the past three weeks. It is currently at 1.040, which is where it has been for the last week.
For a 12.9% ABV green barleywine, it's not actually too bad tasting. It's far too early to tell how it's going to taste once it ages, but I'm happy so far. Even though it's at 1.040, it doesn't taste very sweet... But that may be the alcohol covering it up...
I'm debating my next move. Should I leave it in primary? Move it to secondary? Add some yeast nutrient? Add some Lalvin EC-1118 champagne yeast? Keep it at 60 F? Move it to a warmer place?
What do you guys think?