DetailsAs the strongest of British Ales, Barleywines are worth the 9 - 12 month wait. The old saying "enjoy in moderation" should be taken literally when drinking this potent brew. It packs a wallop. This kit requires a larger mashtun capacity - be sure your tun can hold 18lbs of grain.
Ingredients: 18 lbs. Domestic 2-Row barley, 8 oz. Carapils®, 8 oz. Caramel 40L, 4.5 oz. hops, priming sugar, yeast, and 1 pkg. of champagne dry yeast.
- Details & Instructions
5.0 / 5.03 ReviewsAmazing Beer Amazing PriceThis was my 1st all-grain batch I figured with 18 lbs of grain go big or go home. For a Barleywine the price cant be beat, at my local brew shop a similar kit is $70. Its still in the fermenter, so cant say anything for the taste yet, but it smells amazing with he 5 oz of hops provided. The staff at Midwest are the best!March 13, 2013barley wineFinally, after 9 months I cracked one open....a little early I think. Color is darker than I thought it would be. I carbed on the low side...so it's a little flat for my taste. Flavor is good, LOTS of malt flavor. But I am going to wait another 2 months to see if it gets better.July 3, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersI am going to brew this soon. I am going to do a standard yeast starter a few days before brew day. Question: Should I still wait to added the Champagne yeast to the secondary or should both yeasts go in the primary? What is the benefit of holding off till the secondary?BEST ANSWER: You should know that this is a big beer. High gravity beers need LOTS of yeast. Also, it's not going to hurt anything to use the champagne yeast. The benefit of pitching it at secondary is the introduction of oxygen. When you transfer to secondary, you're adding oxygen as the beer swirls. This helps the yeast and will lower the final gravity, resulting in a higher gravity beer. Another tip - when you get ready to bottle, only use about 3/4 of the corn sugar. Using the whole bag produces a bit more carbonation than you want for a barleywine.
Happy Brewing!The instructions call for transferring to a secondary in 7 - 14 days, adding the Champagne yeast, and then let everything condition for up to 6 months.
The fermentation in the primary is still raging, circulating, and giving off a CO2 bubble once per second after 14 days (which might be because I used a starter).
Question . . . . Should I wait to transfer to the secondary until active fermentation appears to have stopped and the gravity is stable, or should I still get the Barleywine off the yeast cake and transfer to the secondary now , and pitch the Champagne yeast even though fermentation is still very active?BEST ANSWER: Hello,
I would wait for the fermentation to calm down prior to transferring.