Author Topic: First barley wine  (Read 1437 times)

Offline micsager

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First barley wine
« on: March 11, 2012, 01:39:36 AM »
First off, don't ask me. But swmbo told me too

Anyway, starter going, and will use the BCS recipe. Start with 1056 and finish with champagne yeast.

Any suggestions?


Offline bluesman

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Re: First barley wine
« Reply #1 on: March 11, 2012, 02:03:30 AM »
I recommend mashing low around 149F. Pitch in the low 60's and control the fermentation as this high gravity beer will want to take off. I would expect as much as 10 degrees of temp rise if you don't control it with a swamp cooler of fermentation control chamber of some sort.

You'll need a large starter and plenty of oxygen for this beer.
Ron Price

Offline dannyjed

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Re: First barley wine
« Reply #2 on: March 11, 2012, 03:48:12 AM »
I wouldn't use the champagne yeast, just use a large starter. 
Dan Chisholm

Offline tom

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Re: First barley wine
« Reply #3 on: March 11, 2012, 04:20:16 AM »
I wouldn't use the champagne yeast, just use a large starter.
+1
Lots of yeast.  How big of a starter are you planning?

And lots of yeast with lots of sugar need lots of oxygen, and they will make lots of heat.  Be prepared for the temperature control.
Brew on

Offline Mark G

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Re: First barley wine
« Reply #4 on: March 11, 2012, 02:15:30 PM »
I wouldn't bother with the champagne yeast either. You might want to consider making a smallish beer first and repitch the slurry instead of making a starter. And to echo others, temp control is key. I hold it in the low 60s for a majority of the fermentation, and bump it up a bit towards the end.
Mark Gres

Offline hopfenundmalz

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Re: First barley wine
« Reply #5 on: March 11, 2012, 02:32:56 PM »
I recommend mashing low around 149F. Pitch in the low 60's and control the fermentation as this high gravity beer will want to take off. I would expect as much as 10 degrees of temp rise if you don't control it with a swamp cooler of fermentation control chamber of some sort.

You'll need a large starter and plenty of oxygen for this beer.

That is my advice.  Large starter, lots of O2 (even an extra shot a few hours later), and control that temperature.  Your BW can be ready to drink in a few months if you do this.
Jeff Rankert
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BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline micsager

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Re: First barley wine
« Reply #6 on: March 11, 2012, 05:40:34 PM »
Thanks everyone.  I have two, 1400ml starters, will pitch them both.  And a chest freezer with dual Ranco for temp control. 

Heating strike water now........


Offline bluesman

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Re: First barley wine
« Reply #7 on: March 12, 2012, 02:11:06 AM »
Thanks everyone.  I have two, 1400ml starters, will pitch them both.  And a chest freezer with dual Ranco for temp control. 

Heating strike water now........

Good Luck!  :)
Ron Price