IM about to brew a nice Barleywine:
Ingredients:
18 lbs British Pale 2-Row (Maris Otter)
1 lb Caramel (60L)
1 lb Victory Malt (25L)
2 oz Goldings hops (60 min)
1 oz Cascade hops (7 min)
1 tsp Irish moss
1 Tbsp Five Star 5.2
2 packs SAFALE US-05 American Ale (Primary)
1 Pack Red Star Pasteur Champagne Yeast (Secondary)
OG: 1.104 FG: 1.020
Primary Ferment: 21 days (3 weeks)
Secondary Ferment: 42 days (6 weeks)
I will be using a 5 Gallon Used Bourbon Barrel for the secondary fermentation. My question is if I choose forced carbonation, will I just rack from the secondary to my keg and carbonate or is there something Im missing???
Thanks!
Ingredients:
18 lbs British Pale 2-Row (Maris Otter)
1 lb Caramel (60L)
1 lb Victory Malt (25L)
2 oz Goldings hops (60 min)
1 oz Cascade hops (7 min)
1 tsp Irish moss
1 Tbsp Five Star 5.2
2 packs SAFALE US-05 American Ale (Primary)
1 Pack Red Star Pasteur Champagne Yeast (Secondary)
OG: 1.104 FG: 1.020
Primary Ferment: 21 days (3 weeks)
Secondary Ferment: 42 days (6 weeks)
I will be using a 5 Gallon Used Bourbon Barrel for the secondary fermentation. My question is if I choose forced carbonation, will I just rack from the secondary to my keg and carbonate or is there something Im missing???
Thanks!