Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Summa_Brewologica

    The high abv trend

    I have been finding it difficult to understand and enjoy beers much higher than 8% abv. 10-11% if it is a stout and it is done perfectly. I have a friend that won’t even consider beers that are less than 10%. In most cases, IMO, the alcohol takes over and ruins the beer when it gets much higher...
  2. P

    Est ABV maxed out at 10% (Beersmith)

    Hi All, Creating a recipe for a barleywine and never gone up to 9%abv so far and as I'm adding malt to my recipe, the abv stopped incrementing after 10%. Is there a reason for that? Cheers,
  3. A

    Yeast starter for a barleywine

    So I made a few litres of sweet wort the other day and froze it.. og 1.042 with the intent to boil, cool, and pitch for a starter as needed. I will be using white labs super high gravity for the starter for a barleywine and was curious of the best approach. Now my preference is to not pitch all...
  4. M

    Over Attenuated BarleyWine - What to do?

    My friend and I brewed a barleywine with that went from 1.110 to 1.014 in 4 days!!! What can I say...I make good starters...anyways, it's still fermenting and I really don't want it to drop any further as its already a bit drier than i wanted it to be. We mashed at 150 so I'm really surprise...
  5. H

    Rye Wine Decoction and Partigyle Brew Day

    So last weekend, I had planned for a big brew day with ~25lbs of grain, close to 50% rye malt. In order to not worry much about a stuck mash, I planned for a BIAB in my 9 gallon kettle. Worst case, I would use ~1qt/lb for my mash thickness. First thing to go wrong was as I was filling my...
  6. HerbivorousBrewer

    Barleywine - 5 Gal - Mash tun not big enough

    Hi guys, I'm a fairly new All Grain brewer (2 batches so far... haven't tasted them yet, but excited for them to be ready!!), but have brewed a few extract batches. Now looking to make a Barleywine. I haven't picked a recipe yet, but I've tried making a high gravity beer in my mash tun, only...
  7. K

    Is my fermentation stuck - Barleywine

    I've been a homebrewer for nearly 4 years. I brewed a Barleywine with an OG of 1.102. I used Omega Yeast - British Ale I - OYL-006. I made a starter that doubled in size. I used a blowoff tube because my 5.5 gallon batch became a 6.25 gallon batch in a 6.5 gallon fermenter. At day 3, I checked...
  8. T

    Barleywine Secondary Fermentation Temperature

    Hi everyone. I brewed a barleywine using WY1028 last Saturday and started fermentation at 64F (18C). After high krausen I ramped up to 70F (21C) and plan to hold it there until the 3-4 week mark. Afterwards, I plan to transfer to secondary for bulk aging for at least 6 months. My question is -...