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So in reviewing this thread with my mind on an upcoming project....how did you control the fermentation temps on 60G of brew? I have some thoughts on my own project, but was curious how you did yours?

Did this project ever happen? I'm wondering how you kept it cool while fermenting

I've heard that the white ones are far more flavorful, but lacking in the acids and such to make a well balanced wine. Given the quantity that I'm looking to make, I'd like to avoid using as many additives as possible. I have a feeling the nutrients I'll need alone may be a bit costly. That...

Yup it's still sitting in the basement...in about the same condition as it was when I put it down there. Haven't done a thing with it....

Hmmm....haven't touched that last one (v4) since that last post in september. Still sitting in the secondary in the basement. Hopefully my newfound brewing motivation will lead to this beer making it into a keg!

Cant tell you why it happens, but I've seen it a time or two. Ususally when you put bleach into the water though, not usually the other way around...

It does sound like smaller batches might be your ticket...3 gallon carboy/some 4L wine jugs...

I currently know of at least 3 mulberry trees that are available for me to harvest from. I may have a line on two or three more. I'm thinking this will give me enough berries to make at LEAST 25 gallons of wine. I'm trying to mentally (and equipmentally) prepare myself for this adventure. I have...

Getting ready to do the same. I've found at least three people with trees that aren't interested in harvesting this year.

Seems like a pretty nice idea to me. I was thinking of this recently, there's a shop in Traverse City that sells infused olive oils and vinegars and they had shelves of these just lining the shop. It was...a bit....exciting....to see all that shiny stainless. Then I remembered they weren't full...

This week at Dragonmead, I've been in the party that kicked: Woody's Perfect Porter (Hand Pull) Evil Twin/Excommunication (the BDS pictured above) St Nicole's Weizenbock It was a busy week.

I also left out the dill. Used my pure soul porter. Roastiness of beer really came through, could have used a touch more cheese. Would use an IPA next time. vsanchez, did you use Kosher salt?

I'm here, I'm here. I wasn't talking about my beer in particular. I just made a sheet of who had done reviews and who hadn't and I hung it by the computer and it looked very sad. I understand it's a big beer and all of those reasons that they're not done. I didn't expect any of my receipiants to...

I'll probably knock this one out tonight...

Quite an adventure, and I don't think you can be too dissappointed. You've got a great story to tell and a mouthwatering collection of vintage brewing equipment...

Wow this thread hadn't been touched in 13 months and today it comes back....God Bless the Internet! I still have half a case from last year around, so I don't know if I'll be brewing a "Holiday" beer. I'll be brewing a few batches for holiday time, but I doubt anything spiced or christmas-y.

There are 10 other people besides myself, as near as I can figure, who have received no reviews on their barleywine. I guess it's either really bad, or so good it shamed people into quitting brewing and taking up needlepoint as a hobby.

yeah I didn't get to do any toasting either and had to make a grain sub or two. But I'm pretty happy with the way this turned out!

No I too have heard that the flavor profile of the FWH is more of a late addition than a bittering.

How many people only recieved 2/3? I'm trying to figure out the rate of reviews here. We're over a month past the tasting date and by my calculations we have 26/96 reviews with 5 brewers completing their reviews for the Barleywines. I know things come up and lots of us are busy, but that's...