Hi all,
Still fairly new at the AG game but it seems to be coming along nicely.
I am a fan of Stone Brewing and mainly the Black IPA of Sublimely Self Righteous Strong Ale.
I am wanting to dial this up a bit and make a BW version.
I have read a fair bit about barleywines lately and am keen to make a recipe along the lines of SSR but bigger.
I am going to use the 90% base + 5% caramalt and carafa 3. Also going to use the 100IBUs from 60 minutes chinook and I have 100g of Simcoe and instead of Amarillo I have about 200g all up of Zythos.
Want to make around 23 liters.
This part is all fine to me. The part I keep reading conflicting reports on is fermentation.
I am fine if I need to move to secondary. I will go and buy another bucket or whatever before I brew this if I have to. I just want to get a definite process going on in terms of length in primary (If it is meant to drop from 1.100+ to 1.020 do I pitch all yeast then or do I get to a point and move to secondary with more yeast?)
Also I have heard of even more yeast when bottling... is this actually true?
I am so far planning on up to four packs of 05 for the process I am just a bit confused on the transfer and how far along the ferment to do things. I am also aware that secondary for a few months is recommended which is also fine.
As a bottler is there any other tips I need since I don't have access to a keg/force carbing?
Thanks for any tips and help brewers :beerbang:
Still fairly new at the AG game but it seems to be coming along nicely.
I am a fan of Stone Brewing and mainly the Black IPA of Sublimely Self Righteous Strong Ale.
I am wanting to dial this up a bit and make a BW version.
I have read a fair bit about barleywines lately and am keen to make a recipe along the lines of SSR but bigger.
I am going to use the 90% base + 5% caramalt and carafa 3. Also going to use the 100IBUs from 60 minutes chinook and I have 100g of Simcoe and instead of Amarillo I have about 200g all up of Zythos.
Want to make around 23 liters.
This part is all fine to me. The part I keep reading conflicting reports on is fermentation.
I am fine if I need to move to secondary. I will go and buy another bucket or whatever before I brew this if I have to. I just want to get a definite process going on in terms of length in primary (If it is meant to drop from 1.100+ to 1.020 do I pitch all yeast then or do I get to a point and move to secondary with more yeast?)
Also I have heard of even more yeast when bottling... is this actually true?
I am so far planning on up to four packs of 05 for the process I am just a bit confused on the transfer and how far along the ferment to do things. I am also aware that secondary for a few months is recommended which is also fine.
As a bottler is there any other tips I need since I don't have access to a keg/force carbing?
Thanks for any tips and help brewers :beerbang: