clean brewer
Obsessed Home Brewer
- Joined
- 1/7/08
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Hello all,
Just worked a recipe for a Barley Wine, batch size will be 22ltrs at OG of 1.108.. I think my best bet is to pitch onto a US-05 yeast cake to get sufficient yeast for the Gravity without making a big arse starter???
Couple questions:
1. Should I ferment for say 2 weeks, then rack to secondary fermenter for another 2 weeks to ensure fermentation completes??
2. I would like to bottle it straight up, should I prime with a small measure of sugar? I would like to age it a little... Or could I get some bombs? I have read to bottle from keg mostly...
I think thats it for now....
:icon_cheers: CB
Just worked a recipe for a Barley Wine, batch size will be 22ltrs at OG of 1.108.. I think my best bet is to pitch onto a US-05 yeast cake to get sufficient yeast for the Gravity without making a big arse starter???
Couple questions:
1. Should I ferment for say 2 weeks, then rack to secondary fermenter for another 2 weeks to ensure fermentation completes??
2. I would like to bottle it straight up, should I prime with a small measure of sugar? I would like to age it a little... Or could I get some bombs? I have read to bottle from keg mostly...
I think thats it for now....
:icon_cheers: CB