I'm Thinking... 09/09/09 Barleywine

[TerapinChef]

So I went to my friends house and came home with:
a 70Q Coleman Extreme
a second Keggle
a second burner
a second propane tank
2 oz of Galena

I think that everything is going to be okay.
I just needed to RDWHAC
(Relax Don't Worry Have A Coffe)
So here we go!

 

[Saccharomyces]

Thanks - since I can't really fly sparge, I will just keep batch sparging until I get another 4 or 5 gallons or the gravity starts dropping too low.

That'd probably be about 15 gallons of second runnings with this big of a beer.. LOL. My 3 gallon partigyle ale came out at 6% abv!

With a fly sparge I got 62% efficiency on the barleywine so with a batch sparge I would expect close to 55% in your case. Good luck!

 

[Saccharomyces]

I think that everything is going to be okay.
I just needed to RDWHAC
(Relax Don't Worry Have A Coffe)
So here we go!

Sweet! Happy brewin'!

 

[TexLaw]

What is everyone using for dry hopping?

Cascades, with a bit of Ahtanum.


TL

 

[Jonnio]

That'd probably be about 15 gallons of second runnings with this big of a beer.. LOL. My 3 gallon partigyle ale came out at 6% abv!

With a fly sparge I got 62% efficiency on the barleywine so with a batch sparge I would expect close to 55% in your case. Good luck!

hehe, maybe I will get more hops and make another 2-3 beers then :rockin:

 

[BierMuncher]

What is everyone using for dry hopping?

If and when dry hopping, just note one important BJCP factor:

Differs from an Imperial IPA in that the hops are not
extreme, the malt is more forward, and the body is richer and
more characterful

 

[KingBrianI]

What is everyone using for dry hopping?

i made mine an english barleywine and will dry hop with EKGs. i bittered with newport and used EKGs for the aroma and flavor additions. Mmmm

 

[Chriso]

Since I did Chinook and Centennial for my boil hops, I think I'm going to soften the blow a little with some Amarillo dry hop in mine. But I won't be doing that for a few months... I'll probably keg in another week or so... then oak briefly (I'm thinking (for 3 gal) 1/2 oz Oak Chips for 1 week), pull those out, then let condition in the keg for a while. At about 6 months, I plan to dry-hop for 2 weeks, then bottle (BMBF) thereafter.

 

[korndog]

Cascades, with a bit of Ahtanum.


TL

Ahtanum sounds good. I had a BW that had a good Piney aroma to it and it worked very well for the style IMO.

 

[BierMuncher]

Brew Tracking as of 10/22

Okay, I've PM'd those who have not brewed to see if they are still in. Chef...it looks like you're getting close to go time by your recent post(s).
I've removed anyone who's been MIA for more than four weeks.

With November just a few days away, it's getting near time to lock down the list.

Again, the spirit of this swap to deliver a one-year old Barley to be enjoyed on 9-9-09. I haven't been too much of a stickler, but we need to draw some lines here pretty soon.

Also remember that we will be aligning swap names and arranging shipments some time in late Q1, early Q2 of '09. This will allow enough time for bulk aging and shipping during the cooler weather.

Come on folks...last call is coming up fast. :rockin:

Oh and in case you forgot how fast time flies, it was exactly one year ago that Brewpastor started up the 08-08-08 RIS discussion.

Alamo_Beer - (Brewed 8/16)
Amiaji - (Brewed 9/8)
Beerrific - (Brewed 9/6)
beerthirty - (Brewed 9/7)
BierMuncher - (Brewed 8/27)
Bike N Brew
Brewpastor
Brewsmith
CBBaron - (Brewed 9/19)
chriso - (Brewed 10/03)
conpewter – (Brewed 8/24)
Couevas – (Brewed 8/4)
DeathBrewer
deathweed – (Brewed 8/26)
Doog_Si_Reeb - (Brewed 9/7)
eddie - (Brewed 8/31)
EdWort
Evan!
EvilTOJ - (Brewed 9/8)
FSR402 - (Brewed 9-7-08)
Glibbidy
Hagen – (Brewed 8/23)
HarvInSTL - (Brewed 10/12)
jmulligan - (Brewed 9/13)
Kai
Kilted Brewer - (Brewed 7/13)
KingBrianI - (Brewed 9/6)
korndog - (Brewed 9/23)
Liquidicem - (Brewed 9/1)
MikeFlynn74 - (Brewed 9/28)
mmb - (Brewed 10/18)
MNBugeater - (Brewed 9/6)
Mustangj - (Brewed 9/21)
nealf - (Brewed 9/14)
niquejim - (Brewed 9/29)
olllllo - (Brewed 9/7)
Ooompa Loompa
Pirate Ale - (Brewed 9/6)
Ridemywideglide - (Brewed 8/31)
Saccharomyces - (Brewed 9/13)
SporkD2 - (Brewed 9/4)
Stratotankard - (Brewed 9/13)
SUMO - (Brewed 10/12)
TerapinChef - (Brewed 10/22)
TexLaw (Brewed 9/21)
uglygoat - (Brewed 9/28)
Warrior = (Brewed 9/27)
wedge421
wildwest450 - (Brewed 9/12)
xiang – (Brewed 8/26)

 

[TerapinChef]

That would be correct BM, the boil is commencing now. Barring any meteors from the sky, I should have something that I can call barleywine in the fermenter in about three hours. With it's sister-nay, bastard brother, beer right next to it. I'm thinking either WLP005 British Ale, WLP004 Irish Ale, or WLP029 German Ale/Kolsch. Mostly cuz that's all I have, and I'm not going out any more. Ever. I'm thinking the Kolsch would be kind of fun, treat it like a kolsch...I'm probably just go 005 though, it's the house favorite

 

[BierMuncher]

I won't jinx your brew then. I'll wait till she's had her yeast injection before marking her done.

 

[uglygoat]

will the aroma from the dry hops be driven off in a years time?

 

[Saccharomyces]

will the aroma from the dry hops be driven off in a years time?

I'm planning to dry hop with a handful of centennial a week before bottling it. Not much, just a little...

 

[mmb]

will the aroma from the dry hops be driven off in a years time?

I assume that most anyone who is dry hopping plans to do it in keg before BMBF their bottles around swap time. If one bottled, most of the benefits of the dry hopping would be diminished before we swapped.

Of course, I could be wrong. I don't have THAT many posts.

 

[TerapinChef]

Well.....

It's done. It didn't go anywhere near as planned (see previous post and -1 on using someone's equipment you've never used before) but I have a barleywine in the fermenter. At least I think it's a barley wine...it's kind of darker than I was expecting...and there's a TON of trubbers in this thing...also I got a OG of 1.114. But my volume came out right, so I can't complain to much. Also, my second beer was 1.050 on the nose. Don't know where the extra beer worth of Marris Otter went, and my efficency seems to be around 42% if I believe Beersmith...but oh well. I did fill that 70Q almost to the brim though, so I'm glad I went with that. We'll see what's happening in a day or two...

P.S.-
I think from now on I'm going to take my favorite BN commercial's advice....
"Ye can no make a (batch of beer) like you was mixing f#$king cement with f#%king hops instead of gravel!"

 

[korndog]

I assume that most anyone who is dry hopping plans to do it in keg before BMBF their bottles around swap time. If one bottled, most of the benefits of the dry hopping would be diminished before we swapped.

Of course, I could be wrong. I don't have THAT many posts.

Yes, I won't be dry-hopping mine until just before bottling. Well into next year.

 

[TexLaw]

I'm actually dry hopping now, and overdoing it somewhat. I've had American barleywines before that had an aged malt profile but a fresh-brand-spankin'-new hop aroma, and it's more than a bit surreal.

I prefer to let the hop aroma age alongside the rest of the beer. It doesn't just vanish. Rather, while the "freshness" goes away, it also changes in ways you cannot duplicate.


TL

 

[KingBrianI]

what's the concensus on bottling in swing-top bottles for beers that will be aged for long periods? do they hold carbonation over a period of years? i wanted to use swing-tops for at least a portion of my batch for storage for 2-yr, 3-yr, 4-yr, 5-yr and 10-yr bottles.

 

[TexLaw]

It's hit-and-miss with the swing-tops. Some keep the seal just fine for a long time, and some get a little crud bubbling through the top. When I say, "a little," that's what I mean. It's barely enough to scrape off. I've never thought it was a problem with bottle contamination or anything like that, but it looks nasty.

For that uber-long storage, though, true capping probably is best.


TL

 

[korndog]

I'm actually dry hopping now, and overdoing it somewhat. I've had American barleywines before that had an aged malt profile but a fresh-brand-spankin'-new hop aroma, and it's more than a bit surreal.

I prefer to let the hop aroma age alongside the rest of the beer. It doesn't just vanish. Rather, while the "freshness" goes away, it also changes in ways you cannot duplicate.

TL

I hear ya. I dry hop my rye old stock in week four of 52 and it still has great hop aroma and character. I really like the contrast of a fresh infusion in a BW for some reason; good Randall beers IMO.

 

[BierMuncher]

..For that uber-long storage, though, true capping probably is best.


TL

And a dip in hot wax...just for aesthetics.

 

[FSR402]

And a dip in hot wax...just for aesthetics.

Oh good idea, I think I will go with that.

 

[mmb]

And a dip in hot wax...just for aesthetics.

Oh good idea, I think I will go with that.

I planned on it as well. Have some left over from wine bottles.

TIP: Melt your wax in a soup can. It's hard to clean the wax out your wife's pans.

 

[TexLaw]

The wax does sound like a nice touch. Just don't enter those bottles into a competition (unless you want to see some organizers freak out, or you want to get DQ'd).


TL

 

[korndog]

Drats - I just pulled a sample of my 9-9-9 and it's friggin' infected! Geez, what the hell happened? Not THIS beer! Here's a picture of the surface, but not sure if that is part of what's going on.

 

[Jonnio]

crap Korndog, that really really sucks, like you said, of all beers to get infected it has to be the one with the $60 grain bill

 

[conpewter]

Maybe it is just mold and it will be ok!?

 

[Chriso]

Maybe you get to do a Brett Barleywine? Seems like it hits one of us each swap!

Sorry for the trouble, man, sucks to hear it!

 

[KingBrianI]

bad luck man! hows it taste? maybe its salvageable?