bonjour Wall - Beer Recipe Cloud by BeerSmith

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.

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monkey820 on bonjour's wall - 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!

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bonjour on bonjour's wall - 6 December 2012 - 12:14 am

any neutral yeast is fine, but a full working population of yeast. (half gallon, a carboy)

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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!

tazuk - 11 November 2012 - 12:26 pm

tazuk reviewed the recipe Imperial Barleywine (63) Double Malted Bliss

sacrifice - 16 September 2012 - 7:24 am

sacrifice reviewed the recipe Imperial Barleywine (63) Double Malted Bliss

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bonjour on bonjour's wall - 6 September 2012 - 1:38 pm

websites back up, sorry for the delay

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cy2989 on bonjour's wall - 6 September 2012 - 12:36 pm

Hi Fred. Is your website back up? I would love to read your tips for brewing big beers.

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bonjour on bonjour's wall - 6 September 2012 - 1:38 pm

websites back up, sorry for the delay

bonjour - 2 September 2012 - 5:38 pm

bonjour posted a comment on cy2989's wall

cy2989 - 2 September 2012 - 5:12 pm

cy2989 reviewed the recipe Imperial Barleywine (63) Double Malted Bliss

twall - 11 August 2012 - 1:18 am

twall reviewed the recipe Amarillo Mild (100)

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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?

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bonjour on bonjour's wall - 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.