Big Ass Barleywine, slightly modified in the hops achedule (I don’t like Nugget hops), scaled up for a 5 barrel system, aged 5 weeks at 65 degrees, charged to 2.5 atmospheres in kegs, sat for another week to normalized then put into a growler. Had great efficency, final abv is 13.6% and very smooth.
What is a growler?
A barley wine is on my list to brew. Never made one. I did recently brew a Thomas Hardy’s Ale clone. It’s supposed to be an Old Ale style but has a barley wine original and terminal gravity. We came a bit low at 1.095 (should have been 1.105). We used a old ale yeast from Wyeast. It has some Brett in it to get that ‘age funk’ thing going on. I keg everything else, but will bottle that one for the cellar. We’ll see how it is in about a year!