yerko 3 Shared, 1 Reviewed
bonjour on bonjour's wall
- 4 December 2012 - 12:55 am
no "starter" but 3 packs of re-hydrated dry yeast to start. When Fermentation stopped a growler FULL of fresh 1272 slurry from an active brewpub fermentation.
monkey820
- 5 December 2012 - 3:59 pm
So, if I read this correctly, after the dry yeast has stalled, pitch an entire gallon of 1272? I just want to know so I can get started propagating the yeast! Thanks!
bonjour
- 6 December 2012 - 12:14 am
any neutral yeast is fine, but a full working population of yeast. (half gallon, a carboy)
monkey820 on bonjour's wall
- 1 December 2012 - 11:38 pm
Fred- In looking at your Imperial Barleywine, which I am looking forward to brewing, I notice that you didn't need a starter according to the recipe. Am I correct in my thinking, or did you use a starter? And if so, what was the volume of the starter? Thanks, and cheers!
drgoodbrew on bonjour's wall
- 27 June 2012 - 7:33 pm
fred, how did your malted bliss english barleywine turn out (not the imperial)? i've never brewed a b.w. before and am playing w/ some recipes--your's looks like a good one! any tips or tricks for brewing them in general or anything you would change about this recipe?
bonjour
- 27 June 2012 - 7:48 pm
Ferment cool, low to med 60's, Mash is long (2 hr single infusion at 148F works). And I'd point you to my website on how to brew a big beer but it's down until next week.
bonjour
- 13 March 2012 - 1:58 am
bonjour reviewed the recipe Imperial Barleywine (63) Double Malted Bliss
bonjour
- 13 March 2012 - 1:31 am
bonjour shared the recipe Imperial Barleywine (63) Double Malted Bliss