I would consider doing primary in the new wide mouth glass carboys.
http://www.midwestsupplies.com/big-mouth-bubbler-6-5-gallon-fermentor.html
I wonder if there is a plastic better bottle with a wide mouth.
@rklinck - but is that true? I would think a higher mash temp would extract more sugars overall. That said, those sugars would have more unfermentables leading to a higher FG too. So, my thoughts (making up gravity numbers):
@144 - you might have OG of 1.050
@158 - you might have OG of 1.054...
You're high because you're low on water. If you top off with some water you should be at 1050 and closer to 5g. Dropping .06 shouldn't take that much water right?
I put my fermentation bucket into a larger bucket filled with water to cool the fermentation down. Search for swamp cooler for details. After the initial 2-4 days in the swamp cooler (air at 64 degrees), I remove it from the cooler and place in the same location to allow it to warm slightly...
So, I have an English Barleywine that is about 8 months old. She's ready to be bottled. I am planning to put a splash of one of these in every bottle: Bourbon, Cognac, or dark Candi sugar.
So, my questions are if I want to use the dark candy sugar as the primer for that variant - how much...
If there is pressure inside the carboy, it could crack. A functioning airlock should be on it. It happened because it was a roaring fermentation which is good. Let it rest for another week or two and then you can rack to secondary.
I got a tiny flake of hop stuck inside the popit of the keg and that caused every pour to be pure foam, so I don't know if using a bag would make dry hopping in a keg possible. I've left oak cubes in a keg, but never hops.