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Thanks for the info Mongo. Did you brew the basic NB barleywine kit?

I just read through the first page of threads that popped up on the addition of yeast for bottling. No real clear answer as the amount varied from 1/3 to a whole package. I agree with S-04 as that was what I was going to go with. If you find anything more conclusive let me know.

Thanks for the update. I haven't touched mine since the last update, but I was thinking of replying to this thread to see how some of you felt about pitching yeast at bottling. I think I'm going to pitch some extra yeast to help with carbonation because I'd hate to bottle after waiting for 7...

I'm not sure about pitching the yeast and then splitting up the starters because I wouldn't be sure that the yeast got distributed evenly. I have just one 2000ml flask and for big beers I decided to go with a stir plate so all I would need is just the one flask and also use less yeast. Most of...

I follow Bobby_M's double batch sparge method and consistently get 90% efficiency. I have word doc that I got from here somewhere. The web link I believe is suebob.com/brew To me it's detailed, easy to understand, and I have had great success following it.

To Eigenmusic, The late addition corn sugar had two purposes and that was to boost ABV and to dry it out. I just tasted mine after being in primary for 3 weeks, and I am quite surprised how good it tastes this early. I was unable to use Flander's because it wasn't available and went with...

I had the ambient temp of my fridge set between 58-60 and the temp on the carboy was around 61-63 degrees. I had done a few batches with 1056 and I wanted to give 1272 a try to see if there was a difference, and for me, it was a great match for this beer.

wiskey, I brewed this batch twice. The first one turned out to be one of my best batches, and the second turned out to be one of my worst. Further tips: -If doing all grain, take into consideration your efficiency, as you may end up well over the intended starting gravity. -Be careful...

I have done several batches following this using the same equipment without any known issues. I use PBW and star san for cleaning and sanitizing. Not saying there isn't a reason for concern, but so far so good for me.

I finally sampled the NB Smashing Pumpkin and followed the recipe with the exception of adding a little over a pound of organic brown sugar. I was surprised how much I could taste the spices on the back end. There was some slight aroma but I am pleased with the results the one teaspoon of spice...

Wiggly, Did you brew up the Northern No 1 yet?

Corax, you make an excellent point. Well that pretty much shoots down the idea. I was thinking you boil the grist so what's the difference but I didn't take into consideration the thickness of the decoction boil.

Up to this point I've been using a single infusion with a double batch sparge. I came across a recipe that suggest using a multi rest mash, and I was considering the possibility of doing a decoction method. After reading on about decoction over the past week, to me at this time it seems very...

Bill, I went all grain, and I will say the flaked maize was a pain in the backside to mash in and avoid dough balls.

Did you end up brewing the No. 1? I did this a month ago and did a 1500 ml or so starter with 2 packages of yeast. I just did what Mr. Malty told me to do. I let it ferment for 4 weeks and it went from 1.115 down to 1.023. I tasted what I used for the gravity reading and all I can say right now...

Wolfie, How did your extract turn out? I did the all grain version about 4 weeks ago and just checked the gravity and I hit 12.12% abv. Also tasted what I used for the reading and it was pretty hot throughout with a little cherry flavor at the backend. I plan to transfer to secondary and let...

I'd agree with the jeebus on the six packs. As I said earlier my og was 1.115 and without a strater the suggested pitch total was 4 packs.

Did you end up using a starter? I just brewed up a barleywine and the og ended up at 1.115. I did around a 1200 ml starter with two packs. Tasted the starter and the cherry flavor was very unique as I didn't expect it to be there. Can't wait to see how this yeast does with a full batch.

Uncle, I believe the above poster is referring to Northern Brewers Smashing Pumpkin kit with some modifications.

So what would your spice addition times be for your next batch? Would you do them all at flame out or like 1/2 at 30 minutes and 1/2 at flame out?