A wicked layered fermentation

[Korpi Brewery]

Hello people!

Here's our batch #004 - a 1.112 OG Barley Wine. Has anyone seen this type of layering before? I've seen a four layer beer before, but the clear part has always been on top of the cloudy part. We used a large 2 quart starter and there was a lot of a hop trub in the wort. There's also a a bag of dry hop (pellets) in the mix.

 

[Ozarks Mountain Brewery]

IM betting that’s yeast in an eating frenzy

 

[Korpi Brewery]

That's a lot of yeast... It'll be fun to watch it settle. (WLP099 Super High Gravity Ale
Yeast)

 

[KC]

Ooh a historical brew from 1800.

 

[Korpi Brewery]

IM betting that’s yeast in an eating frenzy

It sure was yeast. It's been 9 days since racking and the airlock is still bubbling like crazy. Lucky for us, it's been very cold so the fermentation temp has been kept in check.

 

[KC]

Last Burton I did went over a month before primary stopped

 

[Korpi Brewery]

Last Burton I did went over a month before primary stopped

yes. still going. 15 days

 

[Korpi Brewery]

This sure has been an interesting brew. She'd lost 61 gravity points in 19 days (8% ABV) and developed a really nice fruity flavor. Still very raw and sweet, but on her way to become a truly spectacular beer.

Now after 26 days in primary fermentation vessel she's still bubbling away at 30 second intervals. Will it ever stop?!?

 

[GFHomebrew]

This sure has been an interesting brew. She'd lost 61 gravity points in 19 days (8% ABV) and developed a really nice fruity flavor. Still very raw and sweet, but on her way to become a truly spectacular beer.

Now after 26 days in primary fermentation vessel she's still bubbling away at 30 second intervals. Will it ever stop?!?

my gosh!

 

[Ozarks Mountain Brewery]

that’s what happens when you brew a big beer too soon, too many unknowns

 

[Korpi Brewery]

that’s what happens when you brew a big beer too soon, too many unknowns

Nah. Still loving it.