tag:blogger.com,1999:blog-8066877917844499643.post3803860347375740586..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Liquor Spiked BarleywineThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-62736430269665826332010-02-19T11:39:35.390-05:002010-02-19T11:39:35.390-05:00ah, missed the 2 hr boil. that makes sense. look...ah, missed the 2 hr boil. that makes sense. looking to do a solid barleywine experiment soon. thanks for sharing.MuddyPuddlehttps://www.blogger.com/profile/04063502070570446907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44991536530136855932010-02-18T17:48:20.887-05:002010-02-18T17:48:20.887-05:00It was a 120 min boil, 3.4 gallons was the amount ...It was a 120 min boil, 3.4 gallons was the amount that went into the fermenter so that takes into account losses to the hops, and shrinkage due to cooling. I generally assume 1 gallon boil-off per hour, plus a half gallon loss due to the other factors (which lines up well with the actual numbers in this case).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44790413758734114812010-02-18T17:34:17.243-05:002010-02-18T17:34:17.243-05:00Hey Mike-
Am I reading that right? you collected...Hey Mike-<br /><br />Am I reading that right? you collected 6 gals of wort from the mash and after an hour boil you had 3.4 gals left? <br /><br />thanks-<br /><br />PhilMuddyPuddlehttps://www.blogger.com/profile/04063502070570446907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60599554362862640092008-08-11T14:05:00.000-04:002008-08-11T14:05:00.000-04:00Any high ABV tolerant yeast strain is fine. I act...Any high ABV tolerant yeast strain is fine. I actually think that I may have to re-yeast my batch with another strain in the bottles, it has been 3 weeks and there is next to zero carbonation. I have some wine yeast that I may end up tossing in there.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37709844953194760652008-08-10T14:27:00.000-04:002008-08-10T14:27:00.000-04:00What yeast could you use from White Labs that woul...What yeast could you use from White Labs that would take the place of the SO 4? I suppose you would need something with a pretty high alcohol tolerance, right?Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36156428386433999822008-07-30T16:29:00.000-04:002008-07-30T16:29:00.000-04:00You've got it, I always keep a pack in my refriger...You've got it, I always keep a pack in my refrigerator as a back up in case my primary yeast decided to die on me (like on this batch). <BR/><BR/>US-05 (formerly US-56) is very similar to the liquid American Ale yeasts (001/1056), but it is a bit more sulfury and a bit more attenuative.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52436030158636919432008-07-30T16:19:00.000-04:002008-07-30T16:19:00.000-04:00Sorry, what is "US-05" yeast?Gizoogle gives me a d...Sorry, what is "US-05" yeast?<BR/><BR/>Gizoogle gives me a dry yeast from Safale. Is this correct?Joshhttps://www.blogger.com/profile/16187478308938410696noreply@blogger.com