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At first, I thought to do a 5 gallon batch but I am considering scaling it down to a two gallon batch aging in two 1 gallon carboys. That way I can play with the oaking in one and keep the other un-oaked. I will up the smoked malt percentage to about 10% based on your advice!

How much do you think I should use to get a little smoke flavor in the final product?

Briess has a Cherry smoked malt I want to try, still working on the amount. The oak does seem a bit much. Its going to be a taste as I go kind of thing.

Hello Friends, I have put together an interesting barley wine I would like to try. I would like to give decoction mashing a try along with using a bit of smoked malt and possibly some oak cubes in secondary. I would like this to be an imperial BW but I will accept a high grav BW due to lower...

That was great reading. I'm going to try this! Thanks for the info!

So I'm brewing an oatmeal pumpkin stout soon and I thought about putting either a cider or Graff on the trub. Has anyone done something like this? Would I need to inoculate the cider/wort or will there be enough yeast in the trub? Cheers!:mug:

I used a spiced version of Brandon O's on my first go and than the regular version for a full batch

I saw the same episode, the Gunslinger Graff looks amazing!

How did it turn out? I saw this and thought I would do the same by puting a graff on a pumpkin ale trub. Did you pitch with the graff of was the yeast in the trub enough for the graff?

Bottled the braggot and put it away for aging. Cracked a bottle at a club meeting and I was told to let it age until february. I was hoping for earler but I think it will be fantastic.

It makes sense that it would be drinkable a little faster if the esters from hot fermentation can be avoided. A couple forums and a podcast I listen to recommends S-05 for most brewing scenarios. Do you use a fermentation chiller?

I used Nottingham yeast but in hindsight, Safale US-05 would have been a better choice because of the hot summer temps here in Oklahoma. At my last sample, It defiantly tasted a strong alcohol taste with a pleasant spice/malt finish with a touch of the molasses. I tasted no chalky/bready or...

I went ahead and racked it off into another carboy to finish. Tasted pretty harsh but I think it will mellow with age. Not going to crash it though, I may be able to get a little more ABV out of it yet.

SG 1.013, slowing down but still working. Maybe one more week than rack and age!

Tested gravity and degassed on 26 August. SG 1.026

Tested gravity on 23 August SG 1.055, this is about half way throurgh fermentation. Degassed with the handle of a plastic spoon. The sample tasted great, if a little sweet. Pretty new to the brewing game so I don't know how to describe it in brewing terms. tasted the malt and hops...

I had some makings left over from a batch of spiced Graff, so I decided to try a braggot based on the same recipe. Added molasses because I was short on honey and raisins just because. After doing some reading, I found that molasses and raisins make for pretty good yeast nutrient. Any opinions...

Thanks for the advice, I may try a small scale trial run with a tap-a-draft or simular system.

I am looking for a used basic tap-a-draft system. Thanks!

So would bottling a carbed beverage from the keg loose its carb or would it retain enough to get the desired effect?