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With your recipe, the yeast will make a huge difference. There are things going on, but nothing is over the top. The yeast will be a noticeable player. If you could, post your final recipe so we can see what you did. FWIW - it seem to me that as good a yeast as you have used, maybe...

well, you can put 7 gallons of beer in it, but I would not try to put 7 gallons of wort in it..... Boo!!! Hiss!!! Boo!! wa wa waaaaaaaaa.....

its fine. two months is nothing. If sanitation is good, yeast will work.

Please do. Oat and rye in that % will make it nice and chewy.

It can for sure, I have just found that it can finish out low, taking the body and subsequently the richness one would hope for. It won't necessarily do that, but I have tried it a few times with mixed results. Once with really good results and that was with a 154 mash and half a pound of...

I really would just go for it actually. Just mash high and add a little flaked barley. the character issue was only if you made too much in terms of fermentable sugar and stripped out the body.

It will work, but probably not offer the character you want. If you mash low, that strain can take the FG fairly low for the style. I would think that you would need to add a little flaked barley and mash higher to use that strain.

Bryl-Cream ale?

used a similar strain - Imperial Loki. Norwegian yeast. Did an American strong with it. Worked great - and fast. Three days from 1.087 to 1.018. I am inclined to believe that the behavior of Hot Head is not much different. I say go for a batch now and test it out. It is my...

I like what The Haze has said. Anymore, my first addition is at 20 or later in the boil. I do enjoy Munich I in my IPA's for character though - .5 lb in 7 gal is tasty to me anyway. PLEASE NOTE - that 60L is not Munich but CaraMunich II probably. Very different things. for Whirlpool (or...

thanks

I do have my Barley Wine in the fermenter for next year....and hopefully the year after....

Goid luck to you too!! I know you will do well. Have three in myself. My biggest interest is my saison. Not so much because I think it's great, but I want to see if what I perceive as positive changes show up on the score sheet

OK - so when I split off part of this batch - French or Hungarian oak?

Got lazy and only want to do a 90 min boil - so yeah, cheated a little there with the Melanoiden. Have done a few lbs of Munich before as well and that works amazing. I have done rye a few times and it is incredible with a rich malt flavor and tons of hops - a whole other dimension is there...

That looks like a boiler plate response to putting ownership of the fault back on the customer and in light of the picture you showed, I would be inclined that response was sent by a non-brewing person or one happy to take the easy way out. Saying that crush is acceptable is simply a joke.

Hi All, Looking for input on my most recent recipe for an American Barley Wine. - 5.75 gal batch, 1.104 gravity est 16 lb Maris Otter 3.5 Lb Rimrock Rye (Vienna) from Mecca Grade 1.25 lb Crystal 60L 1.0 lb Mealnoiden .375 lb Special B 1 lb invert sugar from Demerara sugar - caramelized to...

I would be curious about the dead space at the bottom. That from from the bottom may leave a layer of cooler wort. Then again, if the convection from the boil is strong, it may stir that up. No idea.

Well, I have nothing but good luck with weld-less, so welded will only be an upgrade. Necessary? Not for me. If you can wire a 220 into your brew area, Go all grain, 15 gallon kettle, and do BAIB. There are some good 220V induction cook plates available on webrestaurantstore.com. I have...

Thanks - appreciate the support. It was not a bad beer, but (childish stomping of feet and clenched fists) should not taste like root beer....