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Author Topic: BIG barley wine recipe for LONG aging  (Read 7464 times)

Offline klickitat jim

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Re: BIG barley wine recipe for LONG aging
« Reply #15 on: March 23, 2014, 11:45:13 pm »
Make up some California rolls just in case. Hmmm, new idea. Maybe like Drew's tequila fix for scorched beer, the fix for soy sauce beer could be adding wasabi

Offline morticaixavier

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Re: BIG barley wine recipe for LONG aging
« Reply #16 on: March 24, 2014, 05:12:58 am »
Any update on how these beers are doing? I just had my first born daughter and was hoping to do the same thing – let a big barleywine sit for 18 years to drink with her.

The original 2011 vintage is getting pretty tasty at this point. I had to stop tasting it for a few years as the number of bottles started to diminish. Hops are almost non existent  at this point. Carbonation is low. It won a second place ribbon st the national organic brewing challenge last year.
2012 is also nice, carbonation a little better because I used enough sugar this time. Hops still not assertive enough.
2013 is in bottles now for about a month. Best one yet. Delicious right out of the fermenter. I force carbed this one and bottled from the keg. I also used a lot more bittering hops and it shows.
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