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If it were me, and I have no barleywine experience, I would research blonde barleywine recipes and see what I liked and then simply sub out the yeast. From there, you can make adjustments

I think it might help if you narrowed down what you want. Are you going for a barleywine with Belgian character or are you going to lean to what the other poster said about just a darker Belgian style?

I hope this thread takes off haha.

What starting gravity are you aiming for? I have always thought that a lot of the body of a barley wine came from the high level of alcohol. I don't know much about recipes for blonde barleywines, but my strategy would be to just change the yeast to the saison strain. I also think that you could...

welcome back!

When you anxiously wait on pins and needles for the family's response to the dunkelweizen you brought to Christmas Eve dinner.

Do you think that big of a beer would ferment down enough to explode? I was assuming that there weren't enough points in the bottles left to make it explode. I definitely don't recommend doing it, just an option I have heard of.

I would say minus any hop oils or other shenanigans that came along with the yeast, all of it is good. Top cropping should get you very healthy very active yeast. I would grow the whole thing up and pitch it. It has all settled probably because it is in the fridge.

I would avoid doing that. That is a pretty big beer and that is not really all that high of a finishing gravity. It definitely isn't as dry as most people would like for that style, but your yeast definitely went a long way. Did you store your bottles warm to allow them to carbonate? If you...

Corn sugar and flaked corn are not the same thing. Corn sugar acts very similarly to cane sugar in beer and will dry your beer out, add alcohol, and add very little flavor. I am not very experienced with flaked corn, but I believe it is corn that has had its starch gelatinized and should only...

plus 5.5 dunkelweizen = 22756.

I think it may have just been age. I just tapped a dunkelweizen and I cannot detect the same mouthfeel. I'm sure it could be there and something is covering it up or something, but so far, it is very nice. It also seems like the mild is losing the chalkiness.

Glad we think alike! http://brulosophy.com/?s=keezer I used this build as a rough idea of mine. It can be extremely simple if you want it to be. I have seen some people literally glue 2x4s on and then do that. I opted not to have the outer most collar for appeals sake and figured out a way to do...

I am fairly certain that you have a danger of hitting a refrigeration coil. I would suggest researching the model of your freezer online and see if you can get a manual about it. That should at least give you an idea where the coils are. Alternatively, you could add a collar to the freezer and...

I am very happy that it had plenty of time during that initial fermentation phase. as I understand it, that is when most off flavors will be produced. I dont think it ever got too hot, but I don't know how stable it was. Southern California has funny winters so it will go from maybe 75 during...

Well boys, I messed up. I moved my chest freezers around and I totally forgot to plug my fridge back in. Luckily, it has been pretty cold this week and the heater was plugged in but I just found my beer sitting at 19.5C instead of the 16.7C I had wanted. It had about a week at its proper temp...

If they are really old, you could always use them in a lambic or other sour. Otherwise, I have heard some people make a session strength pale beer and use these hops as big flavor/aroma additions or to dry hop with. I guess it kinda depends on the direction you want to take the beer. If it...

This has never happened to me except at the beginning of the boil and sometimes when additions are added at various times. I almost never use a spray bottle to control the foam anymore. I find that lowering the flame and stirring like crazy is much more effective.

You add coffee to it (clarified coffee I think I heard but I still don't understand it). You try and hone in on the other aspects of stouts.

This is the first hefe yeast beer that I have brewed since moving from 5 gallon to 5.5 gallon batches. Apparently .5 gallons was enough to make it go