Been a While But I Finally Brewed a Batch of Barley Wine (Beer View)

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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.
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