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Is a final gravity reading of 1.030 too high for this Barleywine. There is some sweetness there, though I'm not sure whether it's cloying or not. How do you tell. To me it could be a Dogfish head beer, one of the sweeter ones like the Palo Santo Marron or Southern Tier's Creme Brulee. Should I...

1) Too late, decided to do so after reading a massive 40 page thread on the virtues of doing it and not doing it. 2) FERMENTATION TOOK OFF! Lots of bubbles with my blow off tube, I expected less bubbles because the gauge of the pipe is large. Why are you weary of using Dark Extracts for high...

Difficult to keep the temperature in check here. it's 115 degrees Farenheit. Been able to keep here between 70 and 80 so far with ice bags in the swamp cooler. She started properly about two days ago. Bubbling away!

1. I didn't mix the wort and water in the fermenter well enough. Actually, I guess I didn't I just poured in the wort on top of the yeast cake, and then I topped up with water, no more mixing than that. 2. I topped up with too much sugar. I did top too high I think, about 6 gallons in a 6.5...

1. I didn't mix the wort and water in the fermenter well enough. Actually, I guess I didn't I just poured in the wort on top of the yeast cake, and then I topped up with water, no more mixing than that. 2. I topped up with too much sugar. I did top too high I think, about 6 gallons in a 6.5...

That's all I have at the moment, so I'm stuck with her.I'll let you know how it turns out.

I was actually born just an hour and a half away from Atlanta in Alabama. Though now, I live and work in Sudan, far, far, far away. Silverback is because my wife and I recently went to see the Gorillas on a rainforest trek in Uganda at Bwindi National Park. The Silverback was so awesome, and was...

Wow, interesting you didn't need a blow off, and you're considering finishing off with another yeast after pitching on a yeast cake. Are you in a cold climate?

By the way! I will look for the swamp cooler. It get's a 115 degrees here, about 80 to 90 inside my house. in my beer closet. I have AC only part of the day for a few hours ( 4). I hope I have enough stuff to make one here, though i doubt it :-(

Ha! Guest What! I was doing some research on this forum, and ran into a 40 page thread on why not to pitch on a yeast cake. i decided that I DO want to pitch on a yeast cake after reading that post! Guest what, i have a porter that's ready to come out. I made it with 6 pounds of Dark DME, so it...

Thank you so much! I Think I will use the two packs of Safale US-05 or just rack the Barleywine Wort on a Yeast Cake ( Porter) that I will bottle the same day. Thanks!

Thanks so much! I really appreciate your help with this issue. Actually after a little research on this forum, I think I'm curious about simply putting the Barley Wine wort on a yeast cake ( Porter) I just made. That or I will stay with the 2 packs of US 05. I agree with you on the Champagne...

Should I use two packs of Safale US-05 or 1 pack for the recipe below? Or Alternatively, just switch to 1 pack of Champagne Yeast? By the way, i can't really ferment too cool. I'm an American living in a sub tropical hell hole. Though in my closet it's cooler 6 pounds of light DME ( 60...

I guess my question is do you think I can get away with one pack of Safale US 05 yeast? I do want a little sweetness, like a proper Barleywine, but not cloying. I also want enough yeast in there to bottle ferment. I'm scared if I use champagne yeast, it will taste to hot and too dry. I...

I have some DME I want to get rid of and some honey, so I was thinking of making my won Barley wine with the ingredients. I'd like your help and and or suggestions. # 12 DME ( 6# light) (#6 Dark) 1 to 2 lbs wild organic Sudanese honey ( Add at flame out) HOPS: 2 OZ. CHINOOK 60MIN. 1...

Yeah, I'm wondering all the same things, which is why I'm reaching out for help on this issue. I bottle condition. What's your rational for racking to the secondary? Thanks.

Wow, Just read all of this thread. Quick question. I have a basic Porter sitting in the primary. Plan on leaving there for about two months, due to my travel plans. At the end of the first month, I'd like to add some fresh mint and fresh vanilla beans that have been steeping in Cognac for a...

ok, thanks for the follow up. So i decided to go with Cognac instead of bourbon for sweetness, my own mint i grew in the back yard, and some nice Vanilla i picked up in Zanzibar on vacation. I will steep it for two weeks. Then throw it in the primary for another three weeks. Let's see what the...

Thanks Expat brew, yeah I read that one from Denny Conn's Imperial Porter. I don't want to tinker too much by pulling samples, so I think i'll just add the soaked vanilla bourbon with the vanilla all at the same time. What do you think, I'll add the mint at this time too. Where are you an...

No, The beer is already brewed. I wanted to know if I could add the Vanilla, mint, and bourbon to the porter in the primary, after two weeks of fermenting in the primary.