Advice for Lord Fatbottom

[bottlebomber]

Has anyone brewed this? Its a staggering 1.125-1.130 that I am going to attempt in near future and am looking for advice and moral support. My friend tried it, he's a chronic under pitcher and his came out at 5% abv. It was yuck. Please share experiences

 

[FlatcapBrew]

sounds a bit like you have the idea... Big starter that will help a lot, plus proper aging best of luck

 

[scoundrel]

sounds a bit like you have the idea... Big starter that will help a lot, plus proper aging best of luck

+1 on a big starter. Get the liquid yeast and make sure to pitch the right amount. Check out Mr. Malty for a yeast calculator. You may also want to throw Servomyces yeast nutrient in the last 10 minutes of the boil. One other thing worth considering is adding Fermaid K. It's used a lot by wineries but brewers use it too. You add it during the fermentation to keep the yeast active and prevent a stuck fermentation.

Good Luck!

 

[CTownBrewer]

I brewed an IPA first, then pitched my barleywine on the yeast cake from the IPA. It came out to about 12.5% abv...currently in the process of aging it for about 6 months.

 

[scoundrel]

I brewed an IPA first, then pitched my barleywine on the yeast cake from the IPA. It came out to about 12.5% abv...currently in the process of aging it for about 6 months.

I have an IPA on Bell's Two Hearted yeast, ready to be racked right now! You've inspired me sir! Time to whip out my gear and brew a Barleywine today!

 

[bottlebomber]

I think that is probably the answer. I would probably look for a brew that used the safale ale yeast and wasn't too hoppy to minimize trub and just pitch right onto the cake. Better than buying 5 vials of yeast and making a 15 gallon starter or whatever mrmalty would recommend