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Hmm... I may just stick with the devil I know. :)

Resurrecting an old thread here -- Did that end up working for you? I've got a barleywine that overcarbed. I'm not sure what happened, but after two bottle bombs I put the rest of them in the fridge. They've been there for a few months now and are still waaay overcarbed. Once I finally get...

The long boil is not so much to lower volume as it is to enhance flavor complexity. I've done it before on big beers and it seems to pay off. 2.5 of Target gets me roughly 60 IBUs, which seems plenty to me (I prefer English Barleywines to American examples). I decided for a single charge...

Hey folks, I am brewing a barleywine for my buddy and his wife as a wedding gift -- I plan to bottle it and "vintage" it, the idea being they open a bottle on their anniversary each year for the next few years. I've only done one barleywine and it was an extract version. I plan to do this...

If you're interested in Burton Ales, you should also watch Episode 40: http://brewingtv.com/episodes/2011/7/12/brewing-tv-episode-40-bad-ass-brewery.html

It's the Mitch Steele IPA book: http://www.brewerspublications.com/books/ipa-brewing-techniques-recipes-and-the-evolution-of-india-pale-ale/

Saw this on Beerpulse -- Seems that AB In-Bev is sinking its teeth a bit deeper into the Goose.

Count me in.

What yeast are you planning to use?

+1 Post a pic of the pellicle if you can! I would let the funk settle in and see what you get after another few months or so. I definitely would not bottle it.

There was a thread a while back about the fate of BTV. Chip is on here too, and commented: https://www.homebrewtalk.com/f19/wtf-happened-btv-352248/ I really hope he is able to turn it around. I agree that the the HopUnion was was kind of a dud. It is hard to match the Dawson/Keeler presence.

:D Sounds about right.

6 weeks into my all-brett Belgian Rye -- my first pellicle!

FWIW, I add my spices at bottling -- Just add the spices to your priming sugar to sanitize them. As for figuring out what to use, it seems to me that the most reliable thing to do is play around mixing spices (cinnamon, nutmeg, cardamom, for instance) and use them to make a "tea" that is close...

I might recommend holding off on the "HAHB" part of RDWHAHB til you get to the boil. On my first AG brewday, I was already on my second beer when stuff starting going wrong, which made it much more difficult to "RDW" Enjoy! :mug:

Correct! Many thanks, to one and all.

That's what I was afraid of, too. Ah well, live and learn. At least it tastes great -- Nice and roasty! Thanks for the confirmation, fellas!

Hey folks, sorry to start yet another attenuation thread, but here goes... I am new to AG brewing, and my third AG brew -- a brown porter -- is currently a few weeks into primary. I was shooting to mash in the 152-154 ballpark, but over the course of the mash the temp started to drop and so...

Hard to tell from the pic, but it looks like yeast floaties to me. Keep an eye on it, RDWHAHB.

I have a fermwrap with a johnson controller that I use in the cooler months, but you might just wrap some blankets or sleeping backs around it. It will heat itself up another 5 degrees or so just through the process of active fermentation; hopefully with the insulation, you can keep that heat...