Been a While But I Finally Brewed a Batch of Barley Wine (Beer View)
- Thread starter alelover
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
It's not over yet. I still need to transfer it to another carboy for clarification and aging. Then bottling. Then more aging.
Wow Scott,
That's really interesting, nice set up with genuine ingenuity, thanks for showing us your set up and how it's done.
Gene
That's really interesting, nice set up with genuine ingenuity, thanks for showing us your set up and how it's done.
Gene
Today we racked the beer. Wanted to do it last week but things come up. You don't want it sitting on the yeast too long or autolysis can occur. In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. This is where the still living yeast start eating all the dying yeast. That can produce off flavors in the beer.
6 gallons of Barley Wine. Will let this clarify and age for a couple of months then bottle it. Should end up around 10 % alcohol.
See you in a few months.
Thanks for watching.
6 gallons of Barley Wine. Will let this clarify and age for a couple of months then bottle it. Should end up around 10 % alcohol.
See you in a few months.
Thanks for watching.
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 39
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
