First Barley wine
Frostilicus
of beers, both from kits, 1 IPA and 1 wheat beer (the wheat beer is
actually still aging in the bottle, so I suppose it's yet to be seen
if it's actually a success). Anyway, I started feeling a bit ambitious
and decided to make a barley wine next. I got a recipe out of a book
and went to my local brewing supply store (Modern Brewer in Cambridge,
MA) for the ingredients and advice about the recipe, and on brewing
barley wines. They were very helpful, the guy I spoke to has brewed
several barley wines. I've also searched this group and found some
good discussions about barley wines, but I still have a few more
questions.
Right now all I have is a fermenting bucket and bottling bucket (the
only difference apparently being that the bottling bucket has a hole
at the bottom for the tap for bottling). I was thinking about using
the bottling bucket for the primary fermentation with ale yeast, then
transferring the beer to my regular fermenting bucket for the second
fermentation with champagne yeast. That way my bottling bucket can be
cleaned and ready for bottling once the secondary fermentation is
done.
I'm not sure how long each fermentation stage will take, I was just
planning to keep an eye on the airlock for bubbles and take the
gravity until it levels off.
Does this sound like a reasonable approach?
Also, all my spare bottles are currently being used for the wheat beer
right now, and I was thinking of buying some larger bottles for the
barley wine so that I wouldn't have to store so many. Would the size
of the bottle have any affect on the aging process, and do brewing
supply stores usually have various size bottles available for
purchase?
-Steve
Frostilicus
> Right now all I have is a fermenting bucket and bottling bucket (the
> only difference apparently being that the bottling bucket has a hole
> at the bottom for the tap for bottling). I was thinking about using
> the bottling bucket for the primary fermentation with ale yeast, then
> transferring the beer to my regular fermenting bucket for the second
> fermentation with champagne yeast. That way my bottling bucket can be
> cleaned and ready for bottling once the secondary fermentation is
> done.
Well, even with no responses I decided to just go ahead with this
method and everything seems to be okay with fermentation in the
bottling bucket. I would still like to hear some input from others
about using this method, I'll be sure to post with the results of my
little experiment. I also just read today (I think in some discussion
on http://www.homebrewtalk.com/ ) that some people advise against
fermenting in a bucket with a spout because the spouts are not always
100% air tight.
Anyway, I've now got a new question: One of the ingredients in the
recipe was Irish moss. I've never used it before, and had no idea what
it was for, I just assumed it was for flavor. When I bought
everything, I asked about it and the guy from the home brew store said
to add it 15 minutes before the end of the boil, but I accidentally
added it right at the beginning of the boil having not paid close
enough attention to my notes. I just checked the book the recipe is
from, and it says to add Irish moss 30 minutes before the end of the
boil, and says it promotes trub settling. I'm not all that concerned
about my mistake, but would boiling the Irish moss for too long
introduce off flavors to my brew? And is Irish moss's trub settling
characteristics really all it's used for?
-Steve
beerboyfeelgood
"Frostilicus" <only...@gmail.com> wrote in message
news:d1552804-d548-41a5...@e53g2000hsa.googlegroups.com...
-Steve
Hey Steve,
I wouldn't worry too much about the Irish Moss. As you have already noted,
it is a clarifying agent used to clear your beer. I don't think it will
impart any off flavors. Glad to hear you are enjoying your new hobby. I
have been homebrewing since 1999. It is a very enjoyable hobby with a never
ending learning curve. Anyway, I haven't made any Barleywines, but I do
know they have a larger percent of alcohol by volume. My only suggestions
would be:
1. go ahead and purchase a 5 gallon carboy for secondary fermentation (if
you are concerned about it). I actually think your bottling bucket would be
fine, but I have had some leak around the valve.
2. consider getting some smaller bottles. I personally wouldn't want to
drink a half liter of one of those babies!
Of course, the one thing I have realized in this hobby, is that free advice
is usually worth everything you paid for it. I have made a lot of mistakes
along the way, but I have learned a lot from them. Good luck in your
brewing. By the way, if you have any questions, another newsgroup that has
much more traffic is: rec.crafts.brewing.
Kevin
Bob F
Bottles are easily acquired used. Just clean them well and soak them to remove
the labels. Get the non-twist-off ones for best results.
Bob F
John Agosta
"Bob F" <bobn...@gmail.com> wrote in message news:gc39uk$mf1$1...@aioe.org...
The best way to aquire bottles is to buy a couple of cases, and drink 'em
up.
MerDeNoms
"Frostilicus" <only...@gmail.com> wrote in message
news:5a944168-a9f3-42ab...@d70g2000hsc.googlegroups.com...
I would think a BarleyWine would benifit from a longer secondary phase would
it not? I would want a glass cardboy for this purpose rather than either of
your plastic buckets considering the oxidization problems they present. Get
the cardboy then you can take as long as you like to free up bottles for
bottling day.
MerDeNoms