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You end up with all three tubes full but with 1/3 the water pressure. Which is likely of benefit, being that most people lose efficiency with immersion chillers by having the water flow too high.

It's a big brew, we use lots of fresh orange and ginger, and 3 lbs of honey. Finishes around 12 abv. I've never attempted a sour before, should I rack from under the surface and bottle as usual, or just let it sit for a year or two? and see what happens?

No, airlock full with sanitizer the whole time.

This Belgian Tripel has been in secondary for over two months now and this week this just appeared. Anyone have an idea what type of bug it could be?

Fermentation went well, very intense initially followed by a smooth tapering off. Had a crazy coincidental "AHA!" moment while reading more brewing books. Was reading about some of the lesser seen nowadays styles specifically about Weizen-Eisbock. I think I am going to try the methodology...

brew day done. unfortunately my boil off eff. was less than expected so i now have 6 gal of O.G. 1.102 barleywine instead of 5 gal O.G. 1.131. I guess I can still hope that it ferments down to 1.01 and I get a 12 %er. lesson learned though.

yeah, I as well love to push the gravities, my second brew ever was a belgian triple at 11.5 abv. I wanted to try to make a barleywine that is big and modern but still carries the flavor character of the traditional english ones. as such a thought a mid range IBU was more fitting and i also...

59161 + 5.5 =/= 59172 59161 + 5.5 = 59166.5 59172 - 59166.5 = 5.5 So -5.5 for corrections 59,205 - 5.5 = 59,199.5

Not a count for cider, just beer, sorry. 59161

=58869.5 =58875

This sounds like a great barleywine. I just put my first custom recipe together for a barleywine yesterday after 6 months of extract and par-mash kits, and reading "designing great beers". BIAB mini mash: 3 lb marris otter 1.5 lb briess caramel 90 60 min at 150 then mashout at 165 60 min...

He meant this. So 56996.5

+40 =53996