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  1. C

    What happened to your old fermentation bucket?

    I've used a carboy maybe twice in seven years. Buckets are not any better or worse than carboys (or more or less advanced) but they suit my purposes well. They also give me the best bang for my buck.......et Bottled: Rye IPA Primary: nothing Secondary: rye barleywine On deck: ??
  2. C

    Barleywine finished @ 1.030?

    No problem. Partigyle doesn't seem to be too common. This is only the second one I've done in 7 years. I was happy with the first one and the IPA from this batch is pretty good. It's going to be tough waiting to see how the barleywine turns out
  3. C

    StarSan ruined my beers

    I haven't noticed my IC coming out any brighter than when it went in.
  4. C

    Barleywine finished @ 1.030?

    This was a partigyle mash. I collected a total of 10.75 gallons of wort. 4.25 gallons of 1.060 wort and 6.5 gallons of 1.040 wort. Collected about 520 gravity points from the 22.75 pounds of grain. My efficiency was close to 70%, which is pretty typical for my setup
  5. C

    Barleywine finished @ 1.030?

    I only collected first runnings, about 4.25 gallons. The mash was not sparged for the barleywine. I sparged the mash for a second beer. I ended up with a 2.5 gallon beer @1.104 and a 5 gallon beer @1.052
  6. C

    Barleywine finished @ 1.030?

    Whoops, copied it from another post. Malt bill must have been higher up 17# 2 row 4# rye 1# crystal 80 .5# flaked wheat .25# chocolate malt Collected enough first runnings for a 90 minute boil to end with 2.5 gallons of 1.105 wort
  7. C

    Barleywine finished @ 1.030?

    Rye Barleywine: OG=1.105 FG=1.025 IBU=48 SRM=18 Collect 4.5 gallons of first runnings, gravity should be 1.06 preboil. Boil for 90 minutes Hop Schedule: 1 oz Brewer's Gold FWH 1 oz Brewer's Gold 90 min 1 oz Brewer's Gold 60 min 1 oz East Kent Goldings 30 min .3 oz Columbus 15min .6oz Mt Hood...
  8. C

    Barleywine finished @ 1.030?

    I'm not sure what I would classify it as, it's a recipe I made up. It's pretty hoppy right now, so it probably is closer to American. I'm plan on letting it sit for a few moths before sampling. See how it tastes before deciding to bottle.
  9. C

    Barleywine finished @ 1.030?

    Hydrometer. I've roused the yeast by swirling a few times before I added the krausening yeast so looks like 1.030 is it. I was shooting for 1.023 so it's higher than I wanted, but not drastically. It's 71% aa instead of 77% I'll try mashing lower next time. Only reason I mashed "high" at 153...
  10. C

    Barleywine finished @ 1.030?

    So I added ~5g yeast to the 2c starter as you suggested and waited until it was fermenting to add it. It was at the same ambient temperature as the beer when I added it the evening on the 23rd. I checked the gravity on the 26th and there was no change, it was still at 1.030. Looks like it has...
  11. C

    Barleywine finished @ 1.030?

    How much yeast should I use? I have an 11g packet of us05, I'll save the 5g packet of champagne for bottling
  12. C

    Barleywine finished @ 1.030?

    I'm going add some fresh yeast. The original yeast was Us-05, should I add another half packet of that (batch is 2.5gallons) or use champagne yeast to get the FG to low/mid 20s?
  13. C

    MrMalty. I don't really like him.

    Seems like the TLDR version is this: it's hard to totally screw the pooch on pitching rate. If your optimal rate is X, you have a range of .125x to 5x that will work out. As they say in canada "crose enough!!"
  14. C

    How much yeast should I add before bottling?

    You will want to add some yeast at bottling. I think the calculator on www.mrmalty.com will calculate bottling pitching rate.
  15. C

    Bacon Beer

    It was SO smoky. I finished it, but I'm glad I wasn't the one that paid the $13 (I think) for it. No way I'm even going to try the Chocolate, peanut butter, & banana ale. :barf:
  16. C

    Barleywine finished @ 1.030?

    Thanks for the input everyone. My main question of whether it's done has been answered. I know that a premature transfer will remove the beer from the majority of the yeast, severely slowing the last bit of fermentation. I seldom secondary at all, usually just transfer to bottling bucket from...
  17. C

    Barleywine finished @ 1.030?

    It could be lower than 1.030 currently, last reading was on the 6th. I was just curious if it SHOULD get lower than 1.030. General consensus seems to be yes. I work late tonight, will check it tomorrow and see I further steps need to be taken. I'm planning on aging a few months before bottling...
  18. C

    Barleywine finished @ 1.030?

    I moved it upstairs after it got down to 1.050. Currently at 70deg same temp as ambient0 17# out the 23# total was 2 row
  19. C

    Barleywine finished @ 1.030?

    I have a barleywine that was brewed on 12/27/13. Mashed at 153 for 90 minutes, stirring every 30 minutes, dropped to 148 by end. Collected first runnings to get 4 gallons, 90 minute boil ended up with 2.5 gallons 1.104 wort. Aerated 20 minutes with pump, pitched two packets rehydrated US-05...
  20. C

    Homebrew hangovers

    Homebrew gas is about the worst I get if I have gone a few months without one. Copious, but only mildly nose watering....except to my pregnant wife who now has the nose of a bloodhound. For her they are now close to vomit worthy
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