Is a recognized style of strong ale (BJCP 19b & 19c). It is noted for it's high alcohol content and strong flavors and aromas
5
votes
3answers
601 views
What is a good alternative to Magnum hops in a barleywine?
I'm thinking about brewing a barleywine. A recipe that looks interesting to me uses Magnum and Horizon hops, but I don't have access to either at my (small) local brewing store. What are some good ...
5
votes
3answers
2k views
How long should a barleywine be aged before bottling?
I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
4
votes
2answers
343 views
Barleywine fermentation is slow. How can I speed it up?
My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
4
votes
1answer
413 views
Aging a naturally carbonated ale that was bottled from a keg
Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult.
Background: Last year I decided to start doing an annual Birthday Brew ...
3
votes
3answers
528 views
Should barleywine be carbonated?
I've was introduced to barleywine this past weekend, and I was interested. So I start googling, and find that Northern Brewer has a kit that comes with carbonation. The barleywine I had was ...
3
votes
3answers
160 views
Can you mash for too long?
I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower ...
-1
votes
2answers
103 views
How can I recover this barleywine batch?
Can we help our fellow geek solve his homebrew problem?
I'm making a barley wine. My boil gravity should be 1.106. Hydrometer reads 1.042, and at 140°F (60°C) the adjusted SG comes out to more ...
