The Barley wine and Stout have both finished fermenting and have been transferred to 5 gallon soda kegs. I was nervous about the Barley wine because it sat in secondary fermentation for a while longer than I would have liked after the airlock stopped bubbling. I also read after the fact that dry hopping should only be done 3 to 4 days before bottling. We dry hopped (and added oak chips) for almost 3 weeks. Upon tasting at the transfer from secondary fermentation to the kegs Aaron we both pleasantly surprised. The Barley wine was awesome. I can wait to taste it once it has aged for 9 months. It was hoppy but not too much, nor was it bitter or astringent. The flavor from the oak chips was nice as well. I'm glad we took the liberties that we did with this recipe. We plan on bottling both batches this week. For the barley wine we plan on using 22oz bottles.
Here's a few quick specs on both.
Yeast strain : Safbrew T-58
Recipie source : The Brewmasters Bible
Murpheys Irish Stout Clone
Yeast strain : Safale S-04
Recipie source : Clone Brews
Gene, Aaron and I brewed a bock this past Thursday evening. This was the first lager that any of has brewed. So naturally we needed to refresh ourselves. It may be March but it's still cold outside and brewing beer and eating pizza is hard work. I picked up a 22oz bottle of Lagunitas Hop Stoopid Ale that I had heard good things about on the Hopry. I was satisfied with it and it was a great value for the $4.79 I paid for it at Wegmans. On that note I was not exactly blown way (its no imperial double IPA) but I would pick it up again. I poured a nice amber color and had a good hop flavor but it was not very floral or aromatic. It did hold a decent head for an IPA.
More first time methods on this brew included using the stainless steel conical fermenter and an aquarium air pump to aerate the wort before pitching the yeast.
We have a lot of ideas brewing. Keep an eye out, there are some interesting things coming up.
In Primary: Genther Bock