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Want to make a barley wine now that I've upgraded my equipment and can handle large amounts of grain. I would like this to be ready for December. When would you all brew a big barley wine?

Mine is still bubbling every four to five seconds and the yeast are going crazy in there.

I thought I was going to open up a can of worms with that bourbon vanilla extract. You can make your own but make sure it's balanced. For me, TJ's can't be beat.

I second that! It will "taste pumpkin-y," but won't have the right aroma yet because it gets blown off during fermentation. Once you add the spices/vanilla at kegging/bottling it all comes together!

I used store bought (Trader Joe's) bourbon vanilla extract at kegging. It was fantastic. Just make sure you use pure vanilla extract and not imitation.

When I first made it, I scaled the grains down to 10 lbs pale malt and 2 lbs crystal-20. I cut the spices in half and added baked pumpkin chunks during the last 15 minutes of the boil. It was phenomenal and about 6%.

This is pretty tasty. It used 1056 and 2.5 oz of orange zest. I wish I would've "dry hopped" with more zest for a pronounced aroma. The orange flavor is subtle, which is good. My wife said it reminded her of Blue Moon. This is only day two in the keg so it should be even better in a few days.

Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?

You can see how much ended up in my pumpkin ale

I tend to get a very good cold break and lots of proteins are evident. However, it never sinks to the bottom. Whenever I try to manually whirlpool, it seems to mix back in. I would love to leave the break behind for a clearer beer. I don't have a pump and can't find any videos on manual whirl...

I've heard of Pumpkin Porters and Stouts, but I don't think I would like it personally. I just don't see chocolate/coffee mixing with pumpkin pie. I could see a Holiday porter or stout made with orange, ginger, and cinnamon. In fact, orange stout might be kind of surprising. Chocolate covered...

I will have to try that then. I've only used 1056 because I usually have it on hand. I would love to split one recipe into 5 different fermentors and use 5 different yeasts. I do love 1056 though because it allows the pumpkin flavors to shine through.

My pre-boil gravity was 1.075. Why do you use ESB yeast? I'm curious. Is it because it's maltier/sweeter?

I'm comparing this one to my next one. The next one,I'll be using real pumpkin again instead of the canned. The fermentation took off in under three hours. This morning, I have sanitizer and yeast pouring out of the blowoff bucket. It's a monster. I'm going to pitch the next one right on top of...

I pitched two large mason jars of 1056 I washed out of a low gravity honey orange wheat ale I kegged today. Fermentation took off in two hours.

Nuke might be on to something

Thank you!

More malt and time

How do I accurately calculate my efficiency? I've been using iBrewmaster and changing the efficiency until the estimated OG on the app matched my actual OG. I'd like to know how to calculate it a more reliably way.

I just made this again today. 5 gallon batch and I hit 85% efficiency for the first time ever. OG was 1.100 PA 13%. I'm hoping that it finishes around the 1.033 mark for a respectable and sweet 9%er. This time, instead of actual pumpkin, I used two cans of Libby's Pure Pumpkin mixed with the...