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Looking for some help in making a sour blonde barleywine. Real Ale here in TX does one that is awesome and I would like to replicate it. I found this recipe from brewtoad and wanted to get your take. I dont want it to be overly malty sweet like some of the previous barleywines that I have done...

Hi everyone. I just ordered several ECY20 Bugfarm yeasts and plan to use them throughout the year. I bought a few more than I really wanted to because of the shipping costs. I'm now planning ahead for the year and thinking about how I will manage making like 5 sours this year. I dont necessarily...

Great thread! Just came across it looking for a dark sour recipe. I have a LaFollie clone that has been going for almost a year now and I used Roeselare. Seems that the consensus is that it doesnt make the beer all that sour. I poured some dregs from a few LaFollie bottles in there a while back...

I've explored the ideas for craft beer bar only, brewpub, brewery and now I am also thinking about something like this. I live in San Antonio and while there are good liquor stores and a few good growler to-go stores/bars, nothing quite like this. I was inspired when I went to San Francisco and...

That was my concern with the champagne yeast also. This might also explain the difference in this BW and the last one that carbed. The fact that the FG was lower this round. So if that is the case, I'm guessing I should target a higher FG the next time. Maybe I'll leave out the high gravity...

Hmm. So does that mean next time I should some high gravity yeast or something to carb? I may try the champagne yeast idea. Have already thought of it but Ive read mixed opinions on it working or not.

I will give that try. I did it a long while back but not recently. It's kinda perplexing to me why some beers carb up fine and some dont. Does anyone have good information or resources that go in to that type of information? Maybe something describing what has to be present in the fermented...

That could be a reason.. The bottles are almost 2 years old. My brother was using the same bottles right before we put the BW in them and it carbed fine with a wee heavy he did.

I had luck with the bottles before so I'm not sure that would be the cause.. but I hear ya, I got them more for looks than practicality. Ha Yes, being in Texas, it has been 75 degrees or higher in my house for many weeks already.

I brewed a BW over a year ago using a big California Ale yeast starter and some high gravity yeast and it fermented down pretty low to around 1015 and came in around 11% abv. Back in November I pitched a pack of US-05 and some priming sugar in to a bottling bucket and bottled in to some flip top...

OK guys. Update on this. Just popped open a bottle and nothing.. so it has been several months now and I know that some of you said it took almost a year to carbonate. Do I still need to just be patient or is this a lost cause? The beer tastes pretty good but it is completely flat. What should i...

Thanks for all the feedback!

I think the frustrating part is that the BW we did last year carbed up within a few weeks and that's making us impatient. I hate to make any rash decisions on a year old beer..

So my brother and I bottled a 11% barley wine in some flip top bottles about a month ago. Pitched some us-05 and some sugar to bottling bucket and its still totally flat. I know best course of action is to wait but we want these ready for Xmas. His idea is to just pour them in to the keg. I just...

No, I didnt stir. That would make sense with that much grain. Probably missed out on some sugars, like you mentioned..

Was shooting for about 5.5 gallons.

Got it. I like that calculation. I really do not want to have to boil down 5 gallons though.. that seems pretty high to me. Is that normal for big beers?

The homebrew store.. They are usually pretty good. I usually dont have any problems with normal recipes under 15 lbs or so. Thats kind of why I was wondering if maybe I need to change up my technique for the bigger grain bill. I very rarely make beers over 6% abv. Have plenty of experience with...

Would be cool if that calculator also gave you expected gravity after boil..

Ok, cool. Maybe it was the concept of not boiling down all your volume to get the desired gravity that I was thinking of. I just seemed to remember hearing a podcast where they said to be sure and always have DME on hand in case you miss your target. I think I interpreted that statement...