Barleywine Update
Last Saturday I added 4lbs of Turbinado sugar to the fermenting barleywine. That really woke the yeast up and got them going again for a couple of days. I just got back from The Bruery’s Black Tuesday party and checked the gravity on the barleywine. It’s currently sitting between 1.018 and 1.020. After adding the sugar on Saturday the effective OG should be 1.107. That means that it’s currently sitting at somewhere around 11.8% ABV and it’s delicious. It’s still very yeasty and the hops added near the end of the boil are very upfront. It’s a blast of pine, orange and grapefruit, with a good dose of caramel thrown in for good measure. The hoppiness will fade as the beer ages and the caramel will come out more. This will be a really fun beer to try as it ages.