Dr_Deathweed
Well-Known Member
Force carb, all the yeast have dropped and I'm not sure how much luck I would have adding more yeast at 12.4%
Thats what I was thinking as well, looks like I will be clearing a spot in the 'rator.
Force carb, all the yeast have dropped and I'm not sure how much luck I would have adding more yeast at 12.4%
I'm going to try adding fresh 1056 yeast right after a ferment of a 60 min clone. The yeast should be very lively and should carb in the bottle. Probably will not be bottling it for about 3 more weeks. I've been patient and just letting the beer condition in the basement at 48 deg.This is going to sound pretty noobish here, but how many are going to attempt natural carbonation here vs. force carbing and a BMBF?
I am just torn how I want to approach this since I don't want to go shipping flat bottles, though it is pretty damn good right now warm and flat..
This is going to sound pretty noobish here, but how many are going to attempt natural carbonation here vs. force carbing and a BMBF?
I am just torn how I want to approach this since I don't want to go shipping flat bottles, though it is pretty damn good right now warm and flat..
...I was wondering how much (if any) you lose to the keg doing this?...
Yeah, I'm going to have some questions. This will be the first thing that I put in a keg, and I'm doing it exclusively to ensure the proper level of carbonation in the bottle. Like mmb said, too much time involved to risk it not carbing. I've got quite a bit of biermuncher thread reading ahead of me, and it scares the crap out of me!
Yeah, I'm going to have some questions. This will be the first thing that I put in a keg, and I'm doing it exclusively to ensure the proper level of carbonation in the bottle. Like mmb said, too much time involved to risk it not carbing. I've got quite a bit of biermuncher thread reading ahead of me, and it scares the crap out of me!
Don't worry, it'll be fine. How many gallons did you end up with?
What's everyone shooting for as far as volumes of co2? I was thinking around 2.
A little below 6, so I'm probably going to just carb up a full keg, then bottle whatever's left in 22's with carb drops. I'm filling a whole crapload of beautiful 8 oz coke bottles with Barleywine, so I have a feeling it's going to take me a L...O.......N..........G time. That's why I asked about the whole "1/2 one day 1/2 another thing" on your other thread.
I'm disappointed in late addition hop utilization. I'm going to dryhop this weekend.
Popped open a bottle this weekend to how this was carbonating. There was a slight puff but it was pretty flat. I guess there is still a chance for carbonation.
Mine was the same way when I opened a bottle several weeks ago. Just a slight puff to let me know that some of the sugar was being converted, but it was still pretty flat and slightly sweet due to the priming sugar. My house isn't real warm which may be why it is taking a while to fully carbonate.
Need to brew an IPA next week. I'll use some of that yeast to bottle the 09-09-09. Probably will not bottle it for about another three weeks.The dry hopping I did on mine in the secondary is holding up just fine and aging in a manner complementary with the rest of the beer. I got some good reviews from experienced judges and barleywine drinkers at Friday's Foam Ranger meeting, so my initial assessment seems credible. We all agree that it needs plenty more time, but that's no secret, since the baby is only five months old. I'm happy.
Now, if only I hadn't pulled off a half-liter of the stuff when I thought I was grabbing the tap for my rauchbockish thing! I guess I'll just have to brew it again, dadgummit.
TL
Does anyone ever have any problems using the free USPS boxes whne sending with UPS or FedEx? While ordering them from the link above it said is is a violation of federal law to use them in a way other than they were intended (USPS shipments).
I like your idea, I'm going to have to get some Oak chips and soak them in bourbon. Will let it age several weeks before I bottle.Just pulled the keg in from the garage where it's been lagering at around 45 degrees for 4.5 months.
Tasted nice. Sweet but balanced. Malty but not cloying. Nice alcohol warmth.
I just dropped in the final touch:
.5 Oz Cacade
.5 Oz Crystal
.5 Oz Medium Oak chips
It is more effective to just pour in a little bourbon. Also, Stone (and others) uses an "oak tea" for their oaked brews. It is easier to control and you get immediate results.
Yet another first for me in this brew. I'm going to dry hop it. I'll be doing a bit of a poll with the variety though.
Here's what I have:
1 oz Cascade 7.4%
1 oz Cluster 7.9%
5 oz German Hallertau 3.2%
6 oz Tettnang ?%
What should I throw in this epic brew? Decisions, decisions...
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