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Welcome! :mug:

I don't know if I'd use PBW on anything but the fermentor. Also I wouldn't use PBW right before I'd brew a batch. The contact time and power seems to be right though.

Just a strong fermentation. Bear with it and sanitize once it stops being so aggressive, you should be fine.

Did you take an original gravity reading? If so, then take a final gravity and make sure it's where you want it to be. If you are going off time, I'd say it probably sat long enough for you to bottle.

The only thing that would result in no fermentation at all would be the yeast. I'd say get some yeast, re-aerate and then pitch. Make sure the yeast is healthy and make a starter just to be sure.

You should have no problem pitching dry yeast into your fermenter

Looking good! Nice job :rockin:

Something ALWAYS happens on brew day...it can never go as planned.

As long as you keep it sealed it should be fine

If you can get yeast tomorrow, I'd just make it and add the yeast tomorrow.

Don't use your powers for evil!

It could be the alcohol, since it is 11%. My barleywine had a slight "sour" taste to it, I think its just uncarbonated high ABV green beer. It's almost never bacterial infection. If you sanitize and are careful at all, you won't have infection, especially because the yeast out competes the...

It could be the alcohol, since it is 11%. My barleywine had a slight "sour" taste to it, I think its just uncarbonated high ABV green beer. It's almost never bacterial infection. If you sanitize and

I'd say pitch it. Give it some time, if it doesn't start fermenting then add some dry yeast in there or pitch another liquid starter.

That sounds like a tripel to me. Aging is essential to the beers taste, just let it do its thing.

Why do you say that?

Your final gravity will be higher than planned. Make sure you check the attenuation on US-05 (I think it's around 70? I'm not sure) and determine what you should expect from the FG.

If you under pitch, make sure you monitor it well and let it clean up a little longer. And yes, oxygenating is also very important, but is helpful when trying to produce esters. During active fermentation, make sure the temperature is at the high end of the recommended yeast temp.

Yeast is funky. As long as the packet looked fine and it does its job, it's a good batch. Cheers!

Sounds good. It's nice to see only 4 hop varieties in your recipe. Some recipes I've seen include up to 8 different varieties, which would definitely muddle the taste and smell. More is not always better. Hope it turns out great!