i would definitely ditch the sugar. my barley wine also turned out rather watery because of it. how did the carbonation turn out in your batch? mine is rather flat. :*( though the beer is getting better by the month! it's amazing how this type of beer ages over time! after i cracked open...

Thanks for the tips! I'll be sure to check it out on the recipe maker. However, i doubt that the chart I´m using is based on the FG, as the dimension is clearly stated on the y- axis. :) also thank you for your advice. Starting relatively low makes perfect sense to me. I'm going to aim...

Cool! So the don't die, but lay dorment until I feed them some sweet malts? That’s nice. Taking a sample from the fermentation vessel would increase the cell count significantly . Can I store these samples for a longer period of time them as well? Storing the yeast strain in a beer is off...

I’m trying to make a Duvel Citra clone. This is a Belgian strong ale/ Tripel. I’m planning to use: - 9 lb of pilsner malt - 1,8 lb of sugar According to the SG to IBU chart, I “should” aim for an IBU of approximately 37-45 IBU with my current SG of 1.085. I was wondering though.. since a...

Most of my brewskies have a thin layer of yeast (?) on the bottom of the bottles. I was wondering… Assuming this is yeast.. should I be able to use this deposit to make a new yeast starter? Or is this yeast completely dead after, say 6 months? Do any of you guys have any expedience with this...

@Beer_Pirate : Thanks for the re-assurance. There so many small choices to make that can impact the beer. :) I will sample more often after one week to measure the flavour of my oaked beer. :D Should I let the chips soak at room temperature or a bit lower temp? Sooo many questions hehe. I love...

Hey @Beer_Pirate Very good question! This will be my first time using chips! I already pretreated the chips as follows: - I baked the chips 30 minutes in the oven at 180 degrees celcius (man, the aroma from the oven was awesome!) - I stored the chips in a jar filled with 2000ml vodka (40% alc)...

I'm planning to soak the wood chips for a month or so. so I'll let the beer do its thing in the first container and after fermentation ill transfer it to the glass bottle where i add the wood chips to avoid autolyse. thanks for the advice everybody

so what you guys are saying is not to transfer the 10l beer to a 10l glass vessel and just let the beer age with the chips inside the 30l plastic permeable barrel as long as i can?

That's the question! ;) I’ve been working on a big bad barleywine: Batchsize: 10 liters (2.64 gallons) Yeast: WYEAST 1214 (with starter) OG: 1.106 FG: (hopefully somewhere in the range of 1.023) Link to recipe Link to brew day album The wort has been fermenting for 3 days now and as soon...

that sounds like an evening well spent! does the alcohol influence your brewing method/ efficiency? man.. i don't think I could make decent brew with hard liquor in my body hehe. so the recipe has already proven itself huh? maybe ill "borrow" it for my next brew. :) did you give it a name?

Looks like an awesome recipe. How was brewday?!

thanks for the advice @Myndflyte and @jmcnamara ! I made this a complete SOP (standard operating procedure) in excel so I should be good onces I start... Actually, I did already start last weekend :D.... BEHOLD: Figure 1: here are the mildly toasted wood chips for my brew. Man... baking that...

interesting idea! would you add all malt extract in one go during the boiling fase? or would you add a portion of the extract during the second fermentation stage? I've also been looking for a way to calculate the yeast required for a proper fermentation process. according to this sites...

i will definitely replace the 2 lb of sugar with DME, but i was planning to go with some lighter version. would a darker malt extract be better? iI'm still planning to add 1 lb of sugar because i heard that going all malt (at 1.100 sg) almost makes the beer chewable [emoji4] or isn't that bad...

@jmcnamara I will go for the second option.:D I also found the IBU value of the original recipe! It's 33-47 IBU... If I alter the recipe, do I need to increase this as well? I did some calculating (by trail and error) and if I use less water, the bitterness will be around 53. Should I buy...

Thanks for the reply @jmcnamara According to Muntons’ original recipe, I’m supposed to add 2 lb of table sugar. I found that baffling myself! That’s 40 w-% sugar! For a barley wine? I also agree I shouldn’t get carried away by styles guidelines, but I want to make a thick, malt heavy, strong...

Dear brewers, I recently ordered a pre hopped LMA kit from MUNTONS. It’s supposed to make a Barley Wine. While reading the instruction I noticed the alcohol content of this brew will be around 7 to 8 vol%. The batch size should be around 13 liters (or 3.4 gallons). To my knowledge, this alcohol...