Where to age a Barley Wine?

[Yankeehillbrewer]

I just finished a Mirror Mirror which was nearrly ruined by oak.

WOW! Really? Every Mirror,Mirror I have had has been amazing, IMO the best Barleywine out there. Was it a 2010?

 

[northernlad]

WOW! Really? Every Mirror,Mirror I have had has been amazing, IMO the best Barleywine out there. Was it a 2010?

Quite seriously. I can see how this could have been an exceptional BW, but the oak like every other oaked beer i have had, straight up ruined it for me.
Oak does not belong in beer.

 

[vonZwicky]

Check out http://grou.ps/hbamm as it's my HB club's website and we have a group of folks from Starkville/Columbus who've joined. They apparently have had or are planning on getting together for brews.

Schlante,
Phillip

<off topic> Greetings Golden Triangle Brewers. It's good to see some of y'all here. I miss my North Mississippi friends, many of whom I haven't seen since the Blind Melon days back in H'burg <end off topic>

 

[MDRex]

On my 8.5% Strong Scotch I did not pitch more yeast & it was carbed at 5 or so weeks when I tried one. On the 9.4% RIS, I did re-pitch about a half pack. Both carbed up just fine. I chose to on the RIS because it was sitting around so long & probably needed it a lot more than the Strong Scotch. I'm planning on repitching about a half pack on my BW as well as it's 10.4% abv.

Schlante,
Phillip

What are the negatives to pitching yeast into a BW before bottling, any more chance of bottle bombs?

Is it best to pitch a few days before bottling, or right at bottling time?

 

[Yankeehillbrewer]

What are the negatives to pitching yeast into a BW before bottling, any more chance of bottle bombs?

Is it best to pitch a few days before bottling, or right at bottling time?

It really depends on how long the beer has been sitting and any yeast that is left will be pretty stressed. I think with an extended secondary, bottle bombs will not be an issue. I did a 4 week primary & 2 month secondary on mine then bottled, mostly because I needed my secondary. I used a 5g packet of champagne yeast and it is pretty well carbed up 10 weeks later, thought it's not really ready for drinking yet. What I did was get my priming sugar boiled and cooled then I added the yeast to that solution and let it rehydrate for about 20 minutes, poor it all in your bottling bucket and rack your beer on top of it, then bottle away.