bonjour 28 Shared, 5 Reviewed
bonjour - 3 December 2012 - 6:55 pm
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 - 9:59 am
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 - 5 December 2012 - 6:14 pm
any neutral yeast is fine, but a full working population of yeast. (half gallon, a carboy)
monkey820 - 1 December 2012 - 5:38 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 - 27 June 2012 - 2:33 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 - 2:48 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.
wainswo1 - 2 July 2012 - 4:48 pm
Could you post your web site, please?