Right now I plan on letting the barleywine ride out until next fall or winter but we'll see how it progresses. The barleywine, however, is going to get some long term aging with some oak and dry hops before getting bottled. It will go into my party pig to test out my cask theory (yet another reason why I want to brew this partigyle batch). The mild will get a quick fermentation, since it's a low gravity beer perfect for a quick turnaround. Reinforced with some newly acquired knowledge from reading Barley Wine from the Classic Brewing Series I decided to whip up a barleywine/dark mild partigyle for the end of winter while I study for the bar exam. Partigyle brewing is a common English technique, making it perfect for brewing a barleywine. I also thought it would make a good opportunity to revisit the partigyle brewing technique. I have some leftover grains from past brews in my fridge that need to get used up, an ounce or two of this and that, and a barleywine makes for an easy excuse to use them because small amounts of grain can come together in a bigger beer without the risk of making a muddy beer (one with too many different types of grain that doesn't have distinct flavors) like a smaller beer will. I've spent the past year or so focusing on lower ABV brews (while drinking down gallons of higher ABV beers from prior brew years) so I thought it would make a nice excuse to do something different. ![]() With all the delicious barleywines released this past fall/current winter, I got a serious hankering to try brewing one of these brewing behemoths.
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