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Thanks! I've seen a couple of different recipes on here that use C/G/M in this fashion so there must be something to it. Hopefully this one turns out just as amazing.

Thinking of brewing this one soon. BIAB with the BrewBoss, water adjusted to pH of 5.5. 5 lbs Golden Promise 5 lbs Briess 2-row 1 lbs Vienna (not sure if Vienna is needed but I have surplus) 1 lbs Flaked Oats 1 lbs Flaked Wheat 12 oz Briess Carapils Recirculating Mash with 1 tbsp...

Understandable. Thanks! Hope it turns out to be an excellent one for you!

What was the half pound of rice hulls for?

Check craigslist or the local classifides and you can usually puck up a pretty cheap chest freezer and get a temp controller to plug it in to so you can control your fermentation temps. In the mean time just get a clothes basket or something you can put the fermenter into a water bath (I add a...

Getting the pH of the water to a reasonable level prior to mashing is important as you can make small adjustments 10 - 15 minutes into the mash to get your mash pH adjusted where you want. It's also important if you're sparging to have the pH adjusted below 6 to keep from extracting tannins...

That's definitely a lot of sugar, let us know how it turns out! Sweet looking set up though! :mug:

I agree with everything above as well. Something else to consider is cleaning your ball valve every few batches (if you're using one) as it can get quite gunky in there and cause off flavors. The main thing that I would do is to get a pH meter and test the pH level of your water (and...

Also, most of the ale yeasts advertise fermenting from 65-75 but MOST of them will do fine with temps below 60 at least for the first few days and then finish out really nicely when allowed to raise up the ambient temps. I've always had really good luck with taping the temp probe to the...

Sounds like the guy at your LHBS is just very opinionated. The time required to ferment differs from batch to batch. It's done when it's done. My higher OG beers just take longer. If I'm making a mild, I can have it in the keg in 7-10 days. The best advice is to do what you know and...

It really help eliminate a lot of blowoff/airlock issues in those first three days. And if you have a dedicated fermentation chamber there is going to be so much C02 in the atmosphere that a person really doesnt have to worry too much about any other oxygen-loving bugs getting in there. I know...

Plus one on it not being related to HSA. Especially if the beer is still young. Could it be a grassy/vegital flavor from all the hops?

A lot of people will put a piece of sanitized aluminum foil over the carboy mouth while the wort is chilling down to pitching temps and then let it sit like that for the first couple of days till the active fermentation is over or the need for a big blow-off tube is over. I also like to use an...

I found my chest freezer on craigslist for free. All I had to do was go pick it up. Later a buddy gave me his when he moved so now I have a fermentation chamber for my lagers as well. Keep an eye out as there are lots of people just giving stuff away or letting it go for pretty cheap...

Another thing to think about as well is to look at several different Barleywine recipes and see what's worked for well for other people. Most of the time the recipes are pretty simple.

+1 on kegging, setting your serving pressure at 12psi, your temp at 40F, and letting it sit in your keezer for the next couple of months.

You could also make another super dry batch and then blend them into something less sweet.

What Belly said. An "S" airlock is great for that and you can put just enough starsan in it to where it'll bubble both ways. Or cold crash slowly but who the heck has time for that right??

A lot of people have to cold crash their wort in the ferm chamber prior to pitching the yeast. I dont think that has any affect on clear beer but if a person has the ability I'd definitely do it. I think a more important bit of info is making sure your mash has complete conversion so all...

Well, at least you're back in the game bud! And it can only get better the next time around!