I used them in my barleywine. I had them in secondary for 8 weeks and the barleywine had a huge oak flavor. It needed at least six months of aging to subside the oak overtones. I recommend tasting your beer after a couple weeks and be sure it has the flavor you want.
So, my 09-09-09 was in primary for about 2 mos and secondary for about 5 mos. I'm assuming that all the yeast has dropped out of suspension and I will have to add yeast for bottling.
I have a packet of US-05 to use. What's proper procedure for introducing yeast back into the beer? BTW, I...
Brewed in the beginning of Oct. Racked to secondary/split my 6 gal batch into two. I kept one as a control and the other I put on 2oz of med toast oak cubes. I think I may dry hop both of them, but I'm not sure.
I'll get in on the swap if there's still room. :tank:
I'm brewing two belgian trippels in the next couple weeks and am going to reuse the 510 yeast cake. But, the first brew I'm doing is 35 IBUs and the second is 21. Is this too great of a difference? Should I wait and do the second brew as the first? Or, does it not make a difference?
OMG!!! Ticketmaster cancelled both my ticket orders without my knowledge!!! :mad::mad::mad:
I'm on hold with them right now to find out what the hell is going on.
Anybody got any tix for ANY session available to sell?
Yeah, I meant .121. :drunk:
I used 2 x 1.25qt starters for the brew, so that shouldn't be an issue.
I'd really like to get this beer into the 11-13% range not around 10%, so I'm gonna try adding some boiled DME on Sunday.
Oh, and by the sound of my blow-off tube, the yeast are having a...
I brewed a batch of the 09-09-09 yesterday (AG), but my efficiency sucked. My OG was nearly .020 lower than it should be (1.102 vs 1.021). Since this is supposed to be a barleywine I'd like to get the ABV up higher.
The problem is that I'm out of extract that I usually use for my starters...