Barley Wine - Get in My Bottle!

[@Joseph_Dredd]

"I drink and I know things, that's my job" Hey, that's my motto as well! Best way to live life! :)

[@SolidXerm]

Fun fact; Before brewsters had a clear grasp over the nature of carbonation and fermentation, it was widely believed that brews received their bubbly quality from the boil after the mash. If I understood the old recipes correctly, they looked at the rolling boil and thought that it was the same bubbling as a carbonated drink's. For the same reason, brewsters of the past bottled dangerously early as they figured that carbonation weakened the longer a drink fermented - Thereby creating the "mini fermentation" inside the bottle not with the addition of extra sugar like we do today but rather with leftover sugars of a brew that didn't completely ferment yet. I've some rural Carpathian recipes which refer to arbitrarily racking and bottling a brew just after two day of fermentation. The only warning sign in the recipe is that, reportedly, the peasants who made these drinks stored them in stoneware jugs and with corks tied onto the neck of the vessel not much unlike a champagne cork would be.

[@magnetomage]

I generally put my priming sugar into the vessel I'm racking into ( in your case the pitcher)... That way the action of transferring the liquid does most of your mixing for you, reducing any potential amount of air from stirring because you reduce the amount of stirring required.

[@CitySteadingBrews]

Another good method.

[@kylepage9770]

My thoughts when you were filling the cylinder: that’s too much liquid. My thoughts as you were putting the hydrometer in: thats goin to overflow. Brian a few minutes later: what you didn’t see is... I have been watching your videos way too long.

[@CitySteadingBrews]

Lol too funny

[@elumbra]

Yeah, I had the same thought lol.

[@implanterion]

Thank you for doing what you do. I have been inspired to start my own brewing @ home thanks to your advise & teachings.You guys should start adding bloopers. I'm sure there would be a lot of laughs.

[@CitySteadingBrews]

We... do.. add bloopers. Usually at the end of the video if we do it. Of course not every video, but, quite a lot have them.

[@cherisseepp5332]

We’ve got beer in our basement that’s been there for almost two years. If you can get your head over the “aged beer” thing, it’s amazing.

[@JoeWeymouth]

Age 3 bottles for specific times and crack them open accordingly. One at 6 months , one at 12, and one at 18 months. One of the first things to dissipate from a beer is the hop aroma and flavor. So at the younger age you may like it for everything except the extra hops, but at the older age you may love it because of the loss of hops flavor and aroma.

[@implanterion]

I made a barley wine back in 2006 & drank most of it while it was still green, but, the few bottles I managed to age for over 2 years, the hops completely faded & the malts all came thru strong. Delicious!!

[@CitySteadingBrews]

We might do this.

[@WhiteBug]

you should try aging a barley wine, the Dutch brewery of Hertog Jan has a series of aged barley wines and they are amazing!

[@eddavanleemputten9232]

We do that a lot in Belgium. Most higher ABV beers are allowed to age and some breweries will even issue what they call ‘champagne beers’ in larger, corked bottles. A lot of them are given more time. Sole beer enthusiasts will even allow their stash of beer to go close to or beyond the ‘best before’ or even the ‘use by’ date on the bottle. They store them in a cool, dark place. Constant temperature and the absence of light are more important than low temperature... until serving. Belgian beers need to be served cold.

[@Wonster00]

Actually bottle conditioning is more appropriate for this type of beer because it continues to age in the bottle, up to a year (rule of thumb) and bottle conditioning is definitely appropriate for this type. So happy for you and enjoy!

[@josecarrales2842]

I fully support your choice to use table sugar. Simplicity is the key to enlightenment....I would say more, but, it's complicated. 😋 In all seriousness, I use table sugar and Honey for fermentation. Occasionally, I experiment with brown sugar. A brown sugar and pear fruit wine with a touch of vanilla sounds like a good project for next month for me.

[@c.gray4]

True story, in my early 20s (i'm now in my mid 40s) I made an extract kit called "Chocolate Thunder". It was supposed to be around 10% ABV and as a youngster, was excited to brew my very own high ABV at home. It was absolutely undrinkable. Poured many bottles out over the next few months waiting for it to mellow. I finally decided to store the rest away in my parents basement soon to be forgotten (for the next 20 years). Flash forward, my parents were cleaning out their basement and asked if I still wanted the case that had been sitting there all those years. I said why not, I'll see if any were still good (expecting flat stinky nastiness). Much to my surprise, they still held carbonation and were...AMAZING! Great chocolate and malt notes and the strong alcohol burn was gone. As Brian mentioned, I wouldn't recommend storing for more than 12 to 18 months...but dang I wish I would have saved more!

[@ashleymagsam1350]

Nobody expects The Spanish Inquisition!

[@jonathanprevatte7909]

If you put plain sugar in a blender, it will powder your sugar. I do it all the time when I make a feeding stimulant for my honeybees.

[@CitySteadingBrews]

It probably takes just as long or longer to do that than to just mix it, though for the bees, sure. Makes sense.

[@thomaschristensen5592]

Aged beer is great, if it is the right beer. Thanks for the vids, you made me get too brewing.

[@jsaucee1]

Love the video edit 😜 of beer put in graduated cylinder!! Also after watching the tasting video I looked for another barley wine video. Came across an Englishman who proposed a conditioning phase of 6 months to a year after fermentation.

[@Skulltap]

Is it just me or was there a weird time shift? Tasting from the bottled version a couple days ago and now just getting it bottled. Guessing the videos got a little mixed up :) I'm thinking I might try a Barley Wine, but it will have to wait until after I get done with my 5 gallons of Red Ale. So far I have kept to kits since I have only made 2 beers now, but I'll look at expanding that with time, plus the last kit I got for about $30 and that is pretty good if you ask me.

[@CitySteadingBrews]

The bottling got a little lost in the shuffle, yep!

[@BradGarner]

Knew I wasn't crazy! Or at least this wasn't the moment I realized that I was 🤔

[@alexcan669]

That looks awesome!

[@nathanielsizemore8594]

Derica, no one expects the Spanish Inquisition! 😄😄😄

[@Ackbano]

Hey guys, I've loved the channel for a while and wanna ask a question real quick: I've made a couple brews, and wanted to do a couple sweet carbonated drinks. I've got a cinnamon apple brew (5 gallons, Original gravity 1.052, champagne yeast) and a cherry limeade flavor (5 gallons, original gravity 1.064, champagne yeast). They've stalled out and gone dry at roughly 6 and 8% respectively. If I wanted to sweeten AND carbonate without overfermenting it, what would be my next steps?

[@CitySteadingBrews]

First, they can't stall out and go dry at the same time. Stalling means there are still sugars in there and the yeast are just not working for some reason. Dry means there's no sugars, We do make a sweet carbonated beverage in our Ginger Beer Series: kzbin.info/www/bejne/rZOxfIqhoptoqNE We are also working on another type like that, a sparkling spiced cider that only has the making of video right now: kzbin.info/www/bejne/fqe6mnd7jdZrnNk

[@Ackbano]

@@CitySteadingBrews my mistake, I knew that but used stalled out to mean "they can ferment more but have no fuel". Used the wrong terminology! So would you suggest adding additional sugars to taste and cold crashing it before bottling? Is there a significantly higher risk of bottle bombs if the yeast isn't to its alcohol tolerance yet and has that much additional sugars in it?

[@shaunmorrison3051]

Cracking video! I just took an fg of 1030 down from 1112 after 21 days of a raspberry wine, that’s my first reading. Tastes great, thanks for all your videos that’s helped make my first brew so tasty. It’s sweet with a raspberry tartness as the after taste that lingers. My question is, should I do readings for a few days before I add priming sugar? My missus wants to have it carbonated. You guys are couples goals!!

[@CitySteadingBrews]

Make sure it’s done fermenting before carbonating. Will have to be dry in your case.

[@shaunmorrison3051]

CS Brews Thanks for your quick reply. I’ll wait another few days and see if it drops. If it doesn’t would you recommend just keeping it un-carbonated? Slàinte mhath

[@JammyGit]

I'm not sure if I could drink barley wine.....Watching this brought a shiver to my bones remembering the times as a 15-16 year old when me and my mates used to buy the strongest beer we could at the time, Tennent's Super or Carlsberg Special Brew which I think were about 8.5-9% alcohol and classed as barley wines. Man, 3 or 4 cans of that shit would put us on our arses 😵 We had many a drunken adventure but I've never been able to drink the stuff since, which is about 35 years later, and just thinking about that taste makes me shudder 😆👍

[@TheCount66]

Gold Label barley wine used to be the strongest beer in the UK, other than the odd 'special edition'. It was over 10% abv but it's a lot lower now and not the same, although still not bad.

[@Count_Mishkah]

Brews everywhere! I was beginning to wonder how much space you had under your desk!

[@CitySteadingBrews]

It’s like a Tardis I think.

[@duncandebruijn250]

Hey @CSBrews, I made Your Apple cider from fresh juiced apples, I don't have all the mesurements (STUPID). I tasted it after 2 weeks of fermenting with Lidl breadyeast, could it be somewhat water-y? Another enthousiast!

[@CitySteadingBrews]

It could be, sure. Fresh apples can vary widely so... it's hard to say what yours were like without those pesky measurements :)

[@duncandebruijn250]

@@CitySteadingBrews I used a Dutch race of apples, but I'm working on getting a hydrometer. Is there any other advice you could give?

[@leejosephbutterfield]

I noticed the EZ Cap box and bottles. Have you noticed any negatives to the dense material they are now using for the caps rather than the ceramic. I considered a case of the them, but was (possibly unnecessarily) concerned about the new material.

[@CitySteadingBrews]

Lee Butterfield we see no difference thus far.

[@implanterion]

You guys should include bloopers. I'm sure they would be entertaining..lol

[@CitySteadingBrews]

We do in many videos.

[@UtahSustainGardening]

I love how you do not pretend to have perfect control of everything and are willing to admit your mistakes. We need more real humans and less of the pretense!

[@CitySteadingBrews]

It's kind of hard to hide it in my case!

[@bryanmoore7229]

You could make a shirt that says, ‘ASK ME HOW I BOTTLE.’ Have a good one, y’all.

[@rogerbarrett2237]

Personally I grind my sugar with a mortar and pestle super fine to make it dissolve more easily.

[@CitySteadingBrews]

It probably takes just as long or longer to do that than to just mix it!

[@terrancegriffith5243]

Run the sugar thru a blender for a finer sugar.

[@darthjunkus1088]

Can you just go right ahead and do this with a cider or would i need to first pasteurize it before adding the suger? Thank you guys for everything

[@CitySteadingBrews]

If you pasteurize it, you cannot carbonate afterward. Yes though, you can carbonate a cider this way, just make sure it's completely done fermenting.

[@darthjunkus1088]

Thanks for clearing that up for me, i could have been thinking why am i not getting any bubbles without ya.

[@tekseport8034]

I want that shirt.

[@CitySteadingBrews]

Link in description

[@tekseport8034]

@@CitySteadingBrews The "I use the Crotchular Method" shirt.

[@melissajantzi9581]

I am patiently waiting for you to do Rhubarb Wine.

[@CitySteadingBrews]

It might be a while. While rhubarb does grow here, it's not that simple to get and I need to do some research as I've not tasted it since I was a child, let alone brewed with it. :)

[@johnp.2267]

Have you two ever considered making a Dwarven Ale? Something strong, dark, roasted, earthy, and maybe spiced? Oh, that reminds me, whatever happened to the Fey Wine?

[@CitySteadingBrews]

We have, and plan to one day, and the fey wine is still in conditioning.

[@johnp.2267]

@@CitySteadingBrews Oh, I cannot wait to see how the Fey wine comes out. The color, alone, had me seriously interested.

[@antheaxe7340]

i would put in forth thin bottles that kan take pressure some bottle is made for it some are not it can still happen to bottles that can ta pressure but less likely to happen

[@CitySteadingBrews]

We used bottles made to handle carbonated beverages.

[@eddavanleemputten9232]

Algorithm comment... and thank you for another excellent video!

[@deanmiller5931]

The hops flavor drops out first so the taste will be better with time

[@fabiolindquist1555]

There are two tipes of barley wines: the english and the American. The American version is very hoppy

[@CitySteadingBrews]

Mhm, meant to be more English, but came out more American. We talked about this in the first video where we made this batch.

[@jeffewart4381]

Is this the same barley wine tasted the other day?

[@CitySteadingBrews]

Yup... the bottling got left behind by mistake!

[@nathanielsizemore8594]

A little bit of coffee will help bring out the chocolate flavors.

[@borttorbbq2556]

Vanilla

[@jsaucee1]

You busted yourself!! LOL

[@CitySteadingBrews]

Hmm?

[@elricthebald]

Barley wine is Beer with a capital BEE. 🐝 Just without the honey.

[@coryclark7706]

T-shirt ... I brew and I know things ... its what i do

[@mathewpanozzo8833]

You seriously need a shirt that's says I use the "Crotchular" method.

[@tinkertailor7385]

No Brian.... That hydrometer is not gonna go in that graduated cylinder without overflowing it. It just ain't.

[@CitySteadingBrews]

Talking, demonstrating, thinking of what is coming next, and trying to do math all at the same time... yeah, I make mistakes sometime.

[@simonberry7183]

Why don’t they sanitize their equipment?

[@CitySteadingBrews]

Who is they? We sanitize everything, and mention that all the time.