IME-lack of headspace definitely effects the rate of carbonation. Pull a few for posterity and the scientific method!
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That's gorgeous. Makes me want to give up the whole airlock thing and just ferment in a loosely covered bucket so I can see what's going on! (Sadly, still haven't used the carboy. I like my buckets for how easy they are to work with and because I don't relish the idea of lifting/carrying 50lbs of slippery glass. But I would love to see more of the fermentation.)
It's been at FG for about a week, but I fermented it slow and steady at 63F. I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew! I'll try to be patient as I freed up a bucket the other night, kegging my AIPA. That will at least get 5 gallons of something off of my to do list.....That sounds like a lot of brew!
It's at just about 3 weeks total. I'm going to try and hold out for 4 weeks.
I just bottled a barley wine.
I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.
If you do not have kegs,
Add the priming sugar and yeast to the bucket before racking and let the first part of the syphon get a bit of a whirlpool going. Nice thing about a barley wine is that a tine amount of oxidation is not going to hurt you at all, it might even give that extra note of complexity that you want (key word here is TINY)
E) Rack, rehydrate some dry yeast, add to beer and bottle.
I do need to more carefully measure my water -- this was largely scoop, pour, oops-too-cold, throw some back and heat more, dump some more in, good-quick-add-grain!
I like the idea. 40 Oz of hops in a 5 gallon batch will suck up a lot of that wort, which could be a downside for sure.
Nice build. Is that a crankandstein mill?
Yep... before the fallout.
Sorry for not being in the loop, can you explain the "fallout" comment. Not too familiar with crankandstein.
Interestingly enough, "thin beer" is a common complaint to those new to AG brewing. I wonder how often it is that they are used to heavy and underattenuated extract brewing.