General Category > Yeast and Fermentation
Fermenting a Barleywine
Joe Sr.:
I've never had a problem with beer that big attenuating as long as it's pitched on the cake of a smaller beer. I've gotten great attenuation with yeasts such as Windsor, which is not necessarily a great attenuator.
I've never done additional aeration after fermentation begins.
As far as not making a small batch, I say do the whole 5 gallons. Bottle it and age it.
I've found with my strong ales that they are always gone sooner than I would like, even though I cracked a the last bottle of a 2006 barleywine on Christmas eve.
davidgzach:
Thanks for the replies. I planned on a monster pitch upfront and actually a little more than what Mr Malty says being it's slurry. I'll leave it at that and come back if there are any issues!
MTN-Where do I go about getting a flow meter?
Joe-You may have just talked me in to the full 5G batch! I was just the recipient of 3 free cases of Grolsch bottles so I can afford to tie up 2 of them for a while since I mostly keg.
Dave
morticaixavier:
--- Quote from: davidgzach on January 10, 2013, 08:55:48 am ---Thanks for the replies. I planned on a monster pitch upfront and actually a little more than what Mr Malty says being it's slurry. I'll leave it at that and come back if there are any issues!
MTN-Where do I go about getting a flow meter?
Joe-You may have just talked me in to the full 5G batch! I was just the recipient of 3 free cases of Grolsch bottles so I can afford to tie up 2 of them for a while since I mostly keg.
Dave
--- End quote ---
yeah, go for the whole 5 gallons.
tom:
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers. You can re-oxygenate up to 24 hours later. I don't have a flow meter. I just turn it up until the bubbles start coming.
I wouldn't trust the Grolsch bottles myself.
And do you have a way to control the fermentation temperature? Lots of yeast with lots of sugar and oxygen make lots of heat.
davidgzach:
--- Quote from: tom on January 10, 2013, 10:52:17 am ---I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers. You can re-oxygenate up to 24 hours later. I don't have a flow meter. I just turn it up until the bubbles start coming.
I wouldn't trust the Grolsch bottles myself.
And do you have a way to control the fermentation temperature? Lots of yeast with lots of sugar and oxygen make lots of heat.
--- End quote ---
Why do you not trust Grolsch bottles?
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