... is out of the fermenter and sitting in a bunch of 18's, along with some booze soaked toasted oak chips. I'm going to leave it for a few weeks, and see what happens.
It looks like our yeast did pretty well without special measures (apart from over-pitching a bit), in that we seem to have about 8.6% ABV at the moment. I suspect that if I'd roused it a bit, we could have hit 9%
Next time, perhaps...
What is Barley Wine?
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Another little video, this time looking at the strongest type of English
Beer, Barley Wine. And, of course, I mention Whitbread Gold Label, a minor
obses...
20 hours ago
1 comment:
Sounds like the ideal winter warmer! You really can't beat a big stout as the nights draw in.
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