Recent content by davarei

That link is the recipe I'm making separate from the 55 gal batch. ...probably has a similarity or two as its a test batch

I'm in Portland OR... My sister has a friend that runs a couple full scale pubs in WA, and I suggested she see if he'd hook us up (if we provided everything including labor)... She wants to be the control queen bee...

Its a brew brothers sasquatch barleywine with some extra grain to hit the #'s. My "fingers crossed" recipe is on another thread. https://www.homebrewtalk.com/f12/citrus-braggot-attempt-468471/

You did use yeast... right? same yeast?

Question answered by a biologist brew guru that I work with at my normal job... He said, as long as I fill the 55 gal barrel 1/3 full with barley wine (or other), the 2/3's of barrel of air won't make a diff. So, 20 Gal of barley wine it is!

Oh yeah... The bubbler in the pic was full of vodka to begin. And I drank the sweet malty honey vodka. Nice! When I replaced the top, I pulled the entire bung and... replaced with new bung and nipple to hose. So as to minimize open air time and risk of contamination from frothed over bubbler...

Sorry, got sidetracked with work... OK. So my plan is to leave that in the primary for 2 weeks and rack to a secondary fermenter for maybe a month. When I rack from 1st to 2nd, I may add champagne yeast to push for a FG closer to 20. After the 2nd ferment, I'm going to hopefully barrel age it...

OK. I like Mead :cross: and I like big beers like Imperial Stouts :drunk: So I just put in the primary, what I'm calling a compromise brew :fro: ...not quite 51% honey = please forgive me for still calling it Braggot :( I used Brew Assistant on my Droid to work the #'s... as it's gonna...

Been trudging around and enjoying recipes and tips and... So I'm deploying in the near future and my sister (brewing adict) want to get together and do a special brew. She knows my weakness for strong stouts... And decided to try her hand at a barelywine / imperial stout custom batch. Euro...