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I ended up bottling this last night. I used 5 oz corn sugar for a volume of 4 gallons. I think that is really too high for a classic barleywine...I hope it will not be too much carb. Also one weird thing, my FG reading was 1.03 , I know I measured 1.025 at transfer to secondary...Hmmm. The...

Thanks for input all. I re checked my notes and found that I pitched the yeast when the wort was 80°. I remember now...it was getting to be 1 am or so and I wanted to get it over with. ( no wort chiller) So I pitched it at 80 thinking , hey this yeast likes higher temps anyway....Welll I do...

Yes I will have to double check but believe i used either a 2 quart or 1 quart starter for 36 hours. I did pitch the whole thing in there.

Hi all, I am trying to get a little more information on this mess I got going on here. This is my Recipe: https://www.brewtoad.com/recipes/spores-among-us-bpa Kind of weird, a Belgian Pale ale with a Maris Otter Base fermented with wlp565 Saison I I pitched at room temp (April 6th)...

A really cool idea. Around here the lakes drop atleast 6 feet during the late fall winter months, Of course water levels are all managed with dams around here. I would just double check where you arethat the depth will be deep enough all winter.

This has been 26 days primary and 15 days in secondary so far. As the Temps warm up around here what should I do with this beer to let it age? Its starting to push high 60s in the house now. My basement may be able to keep 70s all summer. Another question is Should I top this off with one of...

At 44 days in the bottle the maple sugar has added a bit of carbonation finally. Still has a bit of apple cider type of smell and taste. Wonder what has caused this? Is it an off flavor from fermentation maybe?

Cycleman, what I mean is as far as i know Hops are used to balance against lots of malt/alcohol. In a very strong beer with low IBU can the spices instead of hops act as a balance against the malt?

My question is basically in the title. How do you balance a strong spiced (christmas) beer but keep the IBU low? I have a christmas ale that is pushing 12% with a calculated 44 IBU. It is sitting in secondary now and I expect the spices I used will fade by the time its ready to bottle...

Thanks for the suggestions. I actually tasted the sample we pulled yesterday chilled. I have to say I dont agree with my wife, I think it tastes pretty good. It sure is up there in ABV...the nottingham did go the distance this thing is pushing 12%. The spice is pretty strong but Id expect it...

The spices were added towards the end of the boil. 12 whole cloves 1 oz orange zest 1 tsp coriander ground 7 gram ground ginger 7 pram ground cardamom 2 small cinnamon sticks These all sat in the primary for 26 days. The OG was 1.110 and the FG at this time is 1.024 It is transferred to...

This beer at 25 days in the bottle tasted well...Absolutely awful. No carbonation, I know the maple syrup is slow to ferment but I am considering dropping some carb tabs in these bottles. The taste was all apple cider (possibly still just a green beer with only 20 days in primary and 25 in the...

Sounds really neat. How did the brewing go? Will you be bottling this soon?

Thanks for the input. I have an ounce of each hop. I actually wont be brewing this until Sunday so have a little more time. I forgot the hockey playoffs were on last night. 60 min addition of 1 oz Liberty 20 min addition of .5 mosaic 15 min addition of .5 sterling 5 min addition of .5...

Hi all, I am doing a BIAB later tonight. I need a little insight into the hop schedule. Here is my pale ale grain bill based on Jukas https://www.homebrewtalk.com/f66/russian-river-row-2-hill-56-clone-369668/ russian river clone 5.5 gal batch I have 8.5#s belgian pilsener 4.5#s Maris Otter 1#s...

I have done 8 batches so far so am pretty new to this. The first 3 have been bottled, conditioned and drank. I had this mettalic , sweet finish that was pretty gross too. The first batch was the worst in this regard. It is finally tasting ok after bottle conditioning for 8 weeks. 2nd batch was...

I used 6#s MO and 1# of specialty grains and .25 each of flaked barley, oats, and wheat. 6.6 #s LME and 2 lbs of DME (3 cups used in the 1 gallon starter) Nottingham yeast btw. The volume was a little over 4.5 gallons after the boil, I then pitched the whole gallon of starter minus a bit of trub...

Hi all, I cant figure out why my OG was so high when I calculated a low SG. 7.75 lbs of grains in a partial mash. I measured an SG of 1.018 @ 130° in a volume of 4.5 gallons With temp. correction that should give me a brew house efficiency of 46% After adding 8.6 #s extracts and...

Hello all, Its a tradition in my family for the men to start making Glögg after thanksgiving, in time for christmas. Well, I want to make an christmas ale instead with the same flavour profile of the Glögg. I also want it to age for 4+ months. and condition another 3+ in bottles. I will be...