Hello,
I'm looking to brew a barleywine in December to be bottled, aged, and not opened until Anywhere from late 2015 to early 2016.
Reason for this timeframe, I'm going to school (AAS in Electronics/Data Communication Tech + Avionics). This is a big deal for me as I'm 34, been doing IT since high school, went straight from HS into running an ISP. So, career change, first time in college, figured I should have something to celebrate with
I'm not necessarily looking for full recipes, more just the logistics; what does it take to make a barley wine age well?
Here are some ideas I would like to incorporate:
-English style barley wine (balanced to slightly malty)
-Maris Otter as the base malt
-WLP023 Burton Ale yeast
-12-14% ABV
Also, any concerns on bottling this in flip tops as opposed to capping?
Any thoughts would be appreciated!
Thanks!
Kosch
I'm looking to brew a barleywine in December to be bottled, aged, and not opened until Anywhere from late 2015 to early 2016.
Reason for this timeframe, I'm going to school (AAS in Electronics/Data Communication Tech + Avionics). This is a big deal for me as I'm 34, been doing IT since high school, went straight from HS into running an ISP. So, career change, first time in college, figured I should have something to celebrate with
I'm not necessarily looking for full recipes, more just the logistics; what does it take to make a barley wine age well?
Here are some ideas I would like to incorporate:
-English style barley wine (balanced to slightly malty)
-Maris Otter as the base malt
-WLP023 Burton Ale yeast
-12-14% ABV
Also, any concerns on bottling this in flip tops as opposed to capping?
Any thoughts would be appreciated!
Thanks!
Kosch
