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re: Homebrewing: In-Process Thread
Posted on 11/5/13 at 8:47 pm to Fratastic423
Posted on 11/5/13 at 8:47 pm to Fratastic423
quote:
One step at 148, we meant 150 but came up slightly short and said f it.
How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.
quote:
My buddy feels that Thomas Hardy's barley wine has some pineapple character similar to Centennial so while I wasn't a huge fan of that addition I got vetoed since he wanted to brew an American barley wine
Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?
It looks like me and a couple of buddies are going to do a barley wine sometime soon. I really like the grain bill y'all used but will probably go in a different direction with the hops.
This post was edited on 11/5/13 at 8:49 pm
2
Posted on 11/5/13 at 9:17 pm to rds dc
Pulled a sample of my sour stout tonight. Its coming along nicely, lots of pedio/lacto character with a little Brett funk.
Added some eagle rare bourbon soaked oak cubes. Hoping to get some oak/bourbon background flavors like the Bruery has in their Tart of Darkness.
Added some eagle rare bourbon soaked oak cubes. Hoping to get some oak/bourbon background flavors like the Bruery has in their Tart of Darkness.
Posted on 11/6/13 at 7:57 am to rds dc
quote:
How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.
We did 90 mins.
quote:
Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?
We are pretty sure the pineapple is a yeast flavor but my friend insisted. I imagine that we will not get a lot of hop aroma, but we are talking about splitting the batch and dry hopping it differently, so he may put more cent in.
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