From Anonymous of Erie, Pennsylvania on 2/25/2013.
Great beer!! MUST age for maximum taste. One of the first beers I ever brewed in 2003. Have 3 - 22 oz. bottles left, but have drank majority the past few years. AWESOME!!!*****Editor's Comment:Wow. Ten YEARS?!?! Remarkable restraint on your . . .
From BarFly of Canadensis, Pennsylvania on 12/22/2012.
This was my second batch I brewed. I made it with the intent of sharing it with my friends who have helped me develop my brew skills (often with mr beer kits). I vented this with an inch and a half tube, and STILL lost 2 gallons during ferment. I had . . .
From Scott J of Aurora, Illinois on 10/4/2012.
I REALLY like this barleywine. It has a wonderful flavor. I add the extra brown sugar and get the alcohol to about 11%. I used Makers Mark bourbon in oak chips and put the drained chips in for a couple weeks. OH MY!! It's good. But I recommend doing this . . .
Death By Barleywine
From dredog of Tampa, Florida on 2/29/2012.
Excellent recipe, easy to brew, I oaked my first batch, great complex favors, hard to wait for aging, tastes great at any stage...I did put a few bottles away for extended aging...just made second batch...buy this!
From Nick of Houston, Texas on 11/6/2011.
I had no idea fermentation could be so active.. almost violent. I've brewed a few batches of beer before but this thing is in a different category when it comes to fermentation. I don't see how anyone could use an airlock during the begining of the . . .
From Anonymous of Norfork, Arkansas on 4/22/2011.
this is some amazing brew I added some secret ingredents. my nephew just had a bottle and needless to say his on words I have drank my share of beer but this is some kick ass beer.
Oh sweet death... The Finale
From Richard Wheeler of McMinnville, Oregon on 1/13/2010.
All good things must come to an end... Alas, this past 2009 holiday season saw the final 4 bottles of very well aged Death (bottled November of 2007) enjoyed among friends and family. These last remaining "treasures" were beyond astounding! The order . . .
From Eric Johnson of Seattle, Washington on 5/22/2009.
I am impressed. I made this back in February, waited 3 months and opened a bottle of it today and wow, this is a winner. Of course I added two pounds of light brown sugar for a little added heat. Highly recommend this to anyone who enjoys barley wines. . . .
Do NOT let it boil over.
From Guy of Anza, California on 1/16/2009.
Even a slight boil-over is difficult to clean. However, the finished product is well worth the potential mess. Delicious!
Oh sweet death... The update
From Richard Wheeler of McMinnville, Oregon on 6/27/2008.
About a month after bottling (racked 11/07), I tried a few with friends... The body was thick and "it taste like burning". I was a little worried, needless to say.Well it has been cellaring for 7 months, I thought lets give it another go... Wow!!! . . .
Great Barleywine Come to those who WAIT!
From Jessie of Las Vegas, Nevada on 1/16/2008.
"This is by far the most amazing beer I have every had in my life", thats what I said after 3 months! I drank all of it by 4 months, or so I thought.9 Months after brewing the Barleywine I found a magic bottle of this wonderful liquid joy in my parents . . .
puts my dick in the dirt!
From mike petit of cincinnati, Ohio on 1/11/2008.
Oh sweet death...
From R. Wheeler of McMinnville, Oregon on 11/5/2007.
This was by far the most fun I've had brewing. I went big time and added 1# Orange blossom honey and 1# amber Belgian candy sugar, started at OG 1.118!Thanks to all the previous reviewers, I utilized an 8 gal. primary with a 1" blow-off tube through . . .
I agree w/ 'toss the airlock!'
From Paul of Marthas Vineyard, Massachusetts on 10/24/2007.
I generally favor stouts and Belgians.Death has been my favorite since trying Ipswich's Barley Wine. It is VERY strong and tough to wait the 3 months before sampling. I have found using the 8oz. coke bottles a perfect size due to the high alcohol content. . . .
From Dave Banker of Flora, Illinois on 8/7/2007.
I gotta admit, I was sceptical about this one. I let it age 6 months before trying it, and it was fantastic. It definately has a bite, but the taste is really good. This was a most interesting beer to brew also. It came alive the first night of fermenting. . . .
GREAT Recipe, FUN to Brew, STRONG STUFF!
From John of Lompoc, California on 7/8/2007.
FINALLY got to try one of these after waiting the prescribed three months in the bottle, and WOW! I must have done something right because this is a GREAT drink. I added the honey and boy can you tell. You can SMELL the alcohol. Two recommendations: . . .
Loved my Death
From Crkdbk of Woodland Hills Utah, Utah on 5/19/2007.
I think next time i brew a batch of this, I'll separate the wort into two buckets, I had so much blow over - foamed hard for full 24 hours. What do you think of my separation idea? I've now waited the time needed and it just tastes delicious. Incredible . . .
TOSS THE AIR LOCK!!!
From BB of Naches, Washington on 4/4/2007.
the day after cooking,(s.g.1.110) my primary started erupting. hurky chunks were plugging the air lock every 10 minutes,so I went to a tube into a 1/2 gallon jar with sanitizing solution in bottom.tube kept blowing clear so no more problems, other than . . .
DBBW compares really well with Fishtale's Barley wine
From Patrick DeBurgh of Yelm, Washington on 3/31/2007.
Death by Barleywine was my third batch of homebrew. Fishtale's Leviathan Barley wine is a personal favorite so making my own barleywine at home was a definite to do. Well, it's about 1/2 gone and I couldn't be more pleased. Not only is the brew great . . .
I need a beginner question answered
From Jessie Angles of Miami, Florida on 1/22/2007.
This is more of a question and not a review cause I havent tried it. After I dry hopped the brew in the secondary fermenter and the bubbling completely stopped I added the yeast given to me in the small packet that came with the kit. I followed the instructions . . .
Death by Barleywine
From Nazaire Tetreault of Los Banos, California on 12/27/2006.
I would like to keep this simple. If you can wait 3 months like I did, you will end up with some outstanding, ass kicking beer. I gave one 12 oz bottle to my wife and the evening was a pleasure. Please keep this recipe available for us beer lovers.
Too Much Yeast or Not?
From Paul Tetreault of Los Banos, California on 8/27/2006.
I received the death by barley wine. I did not know the liquid yeast needed to be refridgerated, until after a couple of days. I called you and you said as long as the pack swells up when smacking it would be ok. Then you told me to put it into the . . .
Autumnal Fire Clone
From Dalton of De Forest, Wisconsin on 1/24/2006.
Wow. I live outside of Madison, WI and we have a little brewery here called Capital Brewery. I brewed DBBW in September, bottled it in December, and couldn't wait to try one. After only 17 days in the bottle a friend and I tried one. We both agreed . . .
Look No Further
From Paul Caval of Marthas Vineyard, Massachusetts on 10/15/2005.
I have been brewing for over twelve years. I am quite fond of the Ipswich Brewery,especially their Barley wine. I decided on Death By Barleywine and after painstakingly waiting for it to finish,I would rate this the finest batch brewed so far. All who . . .
Mmm, Mmm Good!!!
From Ed Meyer of Okinawa, Armed Forces Pacific on 4/15/2004.
Worth the wait and the price. My Barley Wine had it's birthday on April 11. 90 days of aging was not too long to wait for the results that I got. WOW! The death part of the name is not a joke. I had 4 and was oblivious to anything else going on that . . .
not for the weak (strong beer)
From tedd reesman of ft. lewis/tacoma, Washington on 9/5/2003.
some army buddys of mine and myself made some of this and while we waited for it to age we drank nothing but guiness extra stout to prep are selfs to drink this when it was finily done we knocked of the top and no matter how much you prep your going to . . .
From Dan of Sunnyvale, California on 7/7/2003.
There isn't too much to say other than this is an excellent Barleywine! The hardest part is going to be waiting for some of the bottles to age 6 months, 9 months, one year, etc. If you're unsure whether or not you would like a Barleywine, try to find . . .
1/14/2014 -- Is the death by barleywine an all grain kit?
Response From Homebrew Heaven: No, it is an extract + specialty grain kit. Lots of each, actually.
3/17/2013 -- When or where do you add the Bourbon Soaked Oak Chips????
Response From Homebrew Heaven: Oak chips are added to the secondary fermenter.
12/15/2012 -- I'm looking to buy your Deluxe kit for my son for Christmas, and he'll need a brewpot. What's the advantage to having a spigot? I don't want to buy him junk, and none of us has ever brewed our own beer before. Aside from the brewpot and bottles, what else would he need to get started?
Response From Homebrew Heaven: Our Equipment Kits are really quite complete. As you say, a large brewpot is necessay, as well as bottles. A spigot in the brewpot is a "convenience" type of product. It just make the job easier than lifting up a hot, heavy brewpot. A 5 gallon batch of beer weighs more than 40 lbs. Just opening a drain valve (spigot) makes the job easier . . .
5/2/2012 -- I am new to this brewing my own beer soda & wine. Your kits only have the brewing tools & not the mixing ingredients right?
Response From Homebrew Heaven: Welcome to our hobby/obsession!Yes, we sell the brewing equipment kits (tools) separately from the ingredients for making beer/wine/sodas. The Equipment Kits are a one time purchase, and you can choose the type of beer you like from our Ingredient Kits. We put together about 15 different recipe kits that get you started in the right way. . . .
9/6/2011 -- Are you going to offer the hop goblin kits this year? If so, when will they be available for purchase?
Response From Homebrew Heaven: Absolutely! This popular seasonal kit will be available on October 1st! (to brew in time for Halloween)-NOW AVAILABLE!
6/28/2011 -- i have made DBB several times and enjoy it very much. i'm interested in adding something to give it a creamier/more body, like Gunniess. what/how much would you recommend?
Response From Homebrew Heaven: Glad to hear you enjoy our Death by Barleywine Kit so much. It's a BIG beer!Even MORE creamier/more body you say? Hmmm. That takes a little doing.First, I would prime your beer with dry malt extract instead of corn sugar. Use about 1.5 cups per 5 gallon batch. That will produce a nice creamy head and fine carbonation bubbles.For . . .
12/29/2010 -- I've already made a few of your beers and the best one so far was the Death By Barleywine. My wife got me the Diamond Knot IPA kit for x-mas. If I put 1 to 2 lbs of honey during the boil, will I ruin the taste? I like my beer with a little extra heat but I dont want to ruin the DK recipe. I added 2lbs to the DBBW and it was great.
Response From Homebrew Heaven: No you won't ruin the Diamond Knot IPA. I wouldn't (personally) go any more than that amount, however. It's a really good IPA as it is.
10/12/2010 -- I'm planning to brew the Death by Barleywine and saw that you can add up to 2 lbs of either brown sugar or honey to increase alcohol. Could you use raw unrefined sugar instead and if so what do you think it would add to the final taste and should I use 2 lbs or is that a bit much?
Response From Homebrew Heaven: Sure, unrefined sugar can be used, but I would tone it down to maybe 1 lb. It's already a very, very strong beer and just fine "right out of the box". It's easy to overdo some things.I would expect that addition would add some to the alcohol "bite" as well as a slight molasses-like flavor.
7/2/2010 -- I have made DBB several times, like it a lot. my wife says it reminds her of Guinness and wants it to have a creamier head like Guinness. first, is there some kind of nitrogen keg kit I can use. second, is there a kit that tastes like DBB, but has lower alcohol so she can drink more than 1 beer?
Response From Homebrew Heaven: It sounds like our Shamrock Stout Kit is one for you! Creamy head, tastes VERY much like Guiness and has lower alcohol. No need for a special nitro tap with this one! Here is a link to that product:http://store.homebrewheaven.com/shamrock-stout-kit-p666.aspx
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
2/18/2010 -- I have my stout in the primary, just about to transfer to the secondary. I added oats to the boil and am thinking about putting some coffee and a vanilla bean into the secondary. What would be the best way to do this and do you think it would be too much??
Response From Homebrew Heaven: The best way to add coffee is to brew some up, and use that in place of water in your fermenter. If your beer needs a little "topping up" you could still do that.Vanilla is easily added by throwing the whole bean into the seconday fermenter for about 1-2 weeks.All these additions sound good, but it's probably best to just go with one . . .
1/30/2010 -- I am making DBB. I started the second fermentation on 11/04/09, got distracted by other activities, it's now 01/30/10. is there a problem with waiting so long to bottle?
Response From Homebrew Heaven: Absolutely not! Your beer is just getting better. Keep water in the airlock and it will be fin.
12/3/2009 -- I'm planning to brew the Death by Barleywine and saw that you can add either brown sugar or honey to increase alcohol. Is there a taste diffeance between the two? Should this be added during original brewing or after main fermentation has settled or during secondary ferm to reduce vigirous ferment?
Response From Homebrew Heaven: Correct. Neither one produces a LOT of flavor, but they will increase that alcohol content. What you will notice is more heat (from the alcohol). Do not expect sweetness from either.The difference between the two is subtle. I would call the brown sugar more of a (dry) molasses flavor and the honey depends more on the type of honey used . . .
9/3/2009 -- Is it possible to hop a bock beer more to give it a more balanced taste? and if so which hops would give such a end result? P.S. not a computer savvy guy, e-mail address is my wife cut me some slack on the name.
Response From Homebrew Heaven: Yes, it IS possible to add more hops to a bock. Add perhaps 1 oz of a good nobel hop to the boil, such as Hallertaur, Saaz or Tettnanger. Those are traditional "aroma" hops, but will also add some balancing bitterness. Yum!Hah! Are you sure you want your WIFE learning about your beer brewing? Mine woulld just roll her eyes, but...
8/1/2009 -- I just finished my first batch of wheat beer and have transfered it to the primary, it's been about 28 hours and i've only noticed about 1 bubble per minute in the airlock. Is the yeast doing it's job or should I add another packet? Also a solid layer of sludge has formed on the surface of the beer, is this normal? Cheers!
Response From Homebrew Heaven: Yes, it is working. No, it doesn't need any additional yeast, and yes, the layer on top is entirely normal.Hang in there and enjoy!
2/7/2009 -- I just put in an order for your famous DBBW and 6# of honey. I have heard that the honey makes this great drink even better. My question is: how much honey do I add to the wort and when?
Response From Homebrew Heaven: I wouldn´t get too carried away with the honey. Perhaps a pound, maybe 3 at the most. I would add it after you see signs of fermentation (bubbling). Others would argue that, but hey....
12/27/2008 -- I have but one 12 oz bottle of (two year old) Death by Barleywine left. I've gone to all-grain brewing and wondered if you make this kit in the all grain variety?
Response From Homebrew Heaven: That one bottle will certainly be an excellent beer. I know people who would fight you for it!Not as an all-grain kit, no...we don't do this recipe. It's hard to pre-make all-grain kits because of the many variables in mashing efficiency etc. Different people use different equipment and usually they step up to a larger batch size too. . . .
9/7/2008 -- I am a big fan of your ingredient kits but have noticed that the selection has been very low lately. Why are some of your best ingredient kits no longer available?
Response From Homebrew Heaven: We are big fans too! We even like selling them...The real problem is product availability. There is currently a worldwide HOP shortage, believe it or not, and getting the proper varieties in the quantities that we need has been a real challenge. We're hoping the situation will resolve itself by the end of the year, but it may not. Big . . .
4/27/2008 -- what are the pros and cons of the dry yeast included in your ingredient kits vs the optional wet yeast culture? i'm especially interested in whether one produces more alcohol over the other and viability of the yeasts after shipping, and i welcome any other info you care to share.
Response From Homebrew Heaven: Both dry yeasts and liquid yeast cultures are excellent products. Generally speaking, you would use a liquid yeast culture if you are trying to replicate a particular style (or brand) of beer. This is especially so with specialty beers, like hefeweizens, bocks, or lambics for instance. To give all the pro/cons for all styles would be a huge . . .
4/26/2008 -- could you use an oak barrel instead of bottling the barleywine, and let it age in there
Response From Homebrew Heaven: Yes that can be done, altho the hard part is getting the beer cold and dispensing it. Another way is to age the beer in the barrel and THEN bottle it after it is fully aged.
3/31/2008 -- I am making your Death by Barleywine kit and it has been fermenting for about 6 weeks. I added the champagne yeast to the wort about 2 weeks ago, when the bubbles dissappeared, however I have seen no more bubbles and the gravity is staying right at 1.061. I don't know if the champagne yeast didn't work, or if it's just supposed to take this . . .
Response From Homebrew Heaven: Not a cause for worry. It is there merely to ensure proper carbonation, and to finish off any remaining malt sugars.I would give it more time, AND make sure the volume is correct, i.e. 5 gallons. If not, add some water and the ending gravity will come down.
3/12/2008 -- On the directions to your kits it is stated that the beer will get better with aging. I've brew a few of your kits and I would like to know the proper way to age the beers. I've brewed the west coast blonde Ale, Diamond Knot IPA, Steadfast scottish Ale, and the Kangaroo Tail Ale.Thank You,John Newman
Response From Homebrew Heaven: With ALL beers, it is important to age them away from strong sunlight or florescent light. For ales (like those you brewed), room temperature storage is just fine. For lagers, it is BEST to let them sit at room temperature for at least 2-3 weeks, and then store them in a cool area, like a basement. 42-55 deg F is ideal for that. If . . .
2/19/2008 -- i purchased the brown ale, followed the directions but it's ben over 10 days and im still not getting any bubbles through the air lock. Beer temp is aprox 68 to70 degrees,what do you think?
Response From Homebrew Heaven: I think you should take a hydrometer reading. A hydrometer reading of your specific gravity will tell you what the condition of your beer is (done, still fermenting, not done etc), so you can THEN decide what the next step is. Time does not do this. Specific gravity reading do. Bubbling is an indicator, but a hydrometer reading tells . . .
2/15/2008 -- Am new to hb'ing, love VERY hoppy beer,but would like 10 or 11%..can i achieve this without screwin up a batch like i've already done...it so what additional ingredients should i add..have a taste for ipa's...any help is deeply appreciated.
Response From Homebrew Heaven: That kind of alcohol level can be achieved, but it put the beer into the barleywine category. This is a beer style, not a wine. Perhaps try a commercial barleywine to see if that is what you have in mind. If so, our Death by Barleywine Kit is a tremendous example. It needs time to brew, and time to age, but it is VERY VERY hoppy, and has . . .
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
1/17/2008 -- I brewed up a batch of your DBB and added about 1.5lb of brown sugar. For reference, we were using a 5gal kettle so I boiled 3.5gal of water originally and topped off to get to 5gal.Primary fermentation using the Wyeast smackpack was very active for 48 hours (definitely good we used a runoff bucket), and stayed fairly active for almost . . .
Response From Homebrew Heaven: Barleywine style beer is NOT your typical beer. To brew a great barleywine, you need to use all the best beer brewing procedures at your disposal. It's a very high gravity beer, and getting a complete fermentation takes some doing. Do not worry about the champagne yeast not fermenting any further. All of the fermentable sugars appear to . . .
1/2/2008 -- Does it make any diffence if Barleywine is aged in glass bottles or SS Kegs?
Response From Homebrew Heaven: Absolutely no difference at all.
8/31/2007 -- I have a Death by Barleywine in its 1st fermintation and every thing is going great. I was woundering when I transfer and start the 2nd fermintation do I aireate the wort again for the new yeast?
Response From Homebrew Heaven: No, there is no need to do that with this kit.
6/25/2007 -- I am eager to bounce into the world of Home Brewing. What type of beer should I attempt to brew first, if I am a rookie at this? Should I attempt bottling first, then move onto kegging? Thanks, and Happy Brewing!
Response From Homebrew Heaven: Welcome to our world!The best of type of beer to make is the kind you like to DRINK! All beers are made in a similar manner, so there is really no such thing as a "starter" beer. We encourage people to select a favorite beer style kit from our lineup in the Beer Ingredients (Recipe) section. Here is a link to that category:http://store.homebrewheaven.com . . .
6/22/2007 -- I made a batch of your 'Death by Barleywine' a while back. It has now aged properly and tastes incredible. I want to order another kit to make this again, but first I want to work out a problem I had during the first 24 hours of fermenting. I followed the instructions very carefully, did not add any additional sweet stuff. After about . . .
Response From Homebrew Heaven: Glad to hear you enjoy our Death! A tasty beer indeed.Yes, it can get very active, and needs lots of room for the active fermentation that often occurs. A larger fermenter (or 2 of them, splitting the batch) is a good idea. Lowering the fermentation temp is not. It should stay at about room temperature for the duration of the ferment.Often . . .
4/30/2007 -- I recently brewed my third batch of beer and decided to go for all the gusto...DBB! What an experience so far...I never knew home brewing could be so much fun. For the extra "kick", I added 2#s of honey at the end of the boil and had an OG of 1.122. The fermentation started off slow but soon became extremely vigirous...so much that it appears . . .
Response From Homebrew Heaven: That's going to be one BIG beer!Yes, topping off with some water is a good idea, at least when the foaming subsides a bit. The idea is to yield 5 gallons of Death!
4/8/2007 -- I brewed my death by barly kit Saturday april 7,2007 , my first batch of beer. Easter morning I noticed that the water that was in the air lock had been replaced by beer, and alot of foaming was goin on. Yeast at work, but also the lid of the primary was bulged up. My question is, is any of this a problem, or is it very normal, will the top . . .
Response From Homebrew Heaven: You have a very active fermentation going, which is common, and is really a good thing. You need to take care of it, however. At LEAST remove the airlock, clean it out, and replace the water. If it is VERY active, the airlock can clog, and even be blown out, along with some beer as well.The BEST thing to do is to push a length of siphon . . .
4/6/2007 -- I've brewed a batch of Death by Barleywine. After I transferred to the secondary, I pitched the champagne yeast and ...... nothing! No bubbles, no foam, nothing. I waited 1 week and decided to repitch some more champagne yeast thinking the yeast was bad or maybe I did something wrong. Still no bubbles after the 2nd batch of yeast. So . . .
Response From Homebrew Heaven: It's not unusual not to see bubbling after adding the champagne yeast. Entirely normal, and it is still necessary to ensure carbonation in the bottles.Your final gravity reading is a little high, but nothing to be alarmed about. The instructions say that 1.031 is a good reading for bottling. Your's didn't quite make it that low, but it . . .
3/6/2007 -- I hope I still have viable wort. 24 hours after pitching the liquid yeast into the Barleywine, I had very active fermentation (2 bubbles per second!) When I got up this morning (36 hours later) I had dark liquid in the airlock and it was clogged. After cleaning/sanitizing the airlock I realized there was a LOT of foam buildup. By the way . . .
Response From Homebrew Heaven: In all liklihood, your wort is just fine. As you say, the outgassing keeps bacteria from entering. No worries.What causes it? Ideal conditions for the yeast...lots of sugars (malt), ideal temperature, lots of fresh yeast, etc etc. They just go nuts sometimes. It happens, and in general it is a GOOD thing. Sometimes brewers put a "blowoff . . .
2/26/2007 -- I am (hopefully still) brewing the death by barleywine. After the boil, I had it in the primary fermenter where all was going well...Then I had to go away for 4 days and figured I would just leave it to do its thing until I got back. However, when I did get back the airlock water was brown and not bubbling, and I'm not sure for how long. I . . .
Response From Homebrew Heaven: No, probably not at all. You did the right thing. I would proceed as normal.
1/25/2007 -- My first brew! First fermentation took 3 days. Been in carboy now for 4 days - no more activity - so I took a hydrometer reading - now at 1.010 original was at 1.042. Could it be ready for kegging? Seems crazy fast. This is the American Pilsner by the way. Great site!
Response From Homebrew Heaven: Why worry? Hydrometers don't lie. It may seem crazy fast to you, but it happens all the time. Fermentation time doesn't mean diddly. Hydrometer readings do. Lots of commercial breweries are on a 7 day brew-to-keg schedule.It's ready to keg!
1/15/2007 -- I just brewed your St. Pete's Pilsner, needless to say, I'm getting impatient waiting to try it. But my question is as follows: I would like to know the weights of the malts, grains, hops, irish moss, and yeast used to make batch. Could you inform on that? I am trying to keep a record and I failed to do that myself. Thanks.
Response From Homebrew Heaven: Sorry. That is something that we do not do. Our kits are proprietary recipes of Homebrew Heaven. We are justifiably proud of them, having won many awards and honors. Even commercial breweries have asked us for our recipes, and we've given the same answer.
1/8/2007 -- I just brewed my first batch (St. Peter's Pilsner) and I think my impatience got the best of me. I placed the primary fermentor in my basement with a room temp at 55 degrees (approx. 6 days). I misread the directions as to when to switch the beer into the secondary fermentor. There was one bubble every 40 seconds, I didn't wait for the . . .
Response From Homebrew Heaven: Absolutely NO reason for concern here.We give time guidelines like "one bubble per minute" reluctantly, and the only reason we do it is because people insist on using a clock as a measure of how "done" their beer or wine is. They hate using a hydrometer. Clocks are more familiar, I guess. It is completely an artificial yardstick. Yeast . . .
1/6/2007 -- My batch of Vanilla Wiezen has been in the secondary fermenter for about a week now and I have not seen any bubbling. Is it possible that all the fermentation took place in the primary? What kind of reading am I looking for in the Wiezen prior to bottling? My first reading was 1.042. Thanks for the help.
Response From Homebrew Heaven: Yes, it is entirely possible. This is the time to take an "ending gravity" reading, using your hydrometer and test jar. This reading should be (approx. 1.008 -1.014), according to your instructions for this kit.
1/3/2007 -- I see you get questions refering to this quite a bit. After 3 days we haven't seen any bubbling, and I made sure my seal was good again after reading, and it seems to be. I still ask because we had to alter the procedure a little to accommodate our indoor equipment. I could only use 2 gallons of water initially, but other than that followed . . .
Response From Homebrew Heaven: Yes, we do get these kind of questions. People are anxious about their new hobby, and usually just want some assurance that they haven't screwed it up. That is SELDOM the case.I will assume that the yeast was added after all the water was in there, AND that you ruptured the inner pouch on the yeast pack, and allowed it to swell up. If . . .
12/30/2006 -- I have started brewing a batch of Shamrock Irish stout, it has been 72 hours and I have seen minimal productivity in the primary fermenter (1 major bubble from the air lock). The temp in the area of fermantation is approx. 68 degrees, my starting SG was 1.046, i am worried that nothing is occurring. should I transfer to carboy or take a reading . . .
Response From Homebrew Heaven: Worrying never improved a beer.My guesses at this point (in order):1) The fermentation already occured, you just missed it2) The lid on your primary fermenter is not sealed 100%A hydrometer reading will tell you what is up.There is no harm in opening up your bucket, and siphoning off a sample into your hydrometer test jar. . . .
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on SaturdaysHere is a video of the place:http://www.youtube.com/watch?v=N1a5fKvv8XITake a look around!
8/11/2006 -- i ws looking at your recipe kits and i was intrigued by your death by barleywine. Is it a typo or does the kit really come woth 15.1 lbs of yeast?
Response From Homebrew Heaven: No, it does not. It comes with about 11 lbs of dry malt extract, however. It's shipping weight is about 15 lbs.
6/12/2006 -- when brewing beers with a high alcohol content (barley wine, eisbock), can i use a packet of windsor yeast in the secondary fermenter instead of the champagne yeast-i have a difficult time finding the champagne yeast.thanks
Response From Homebrew Heaven: No. The champagne yeast is needed because of the high alcohol tolerance. Typical beer yeasts "die off" at about 9% alcohol. Champagne yeast is not hard to find...we have it!
4/9/2006 -- With your recipe kits, what would happen if i added the hopped extract to the water in the at the same time i added the specialty grains and started heating? I don't really like moving 6 gallons of boiling water off a cooker to prevent scorching the extract and thought adding the extract right at the start would help.
Response From Homebrew Heaven: You can do that, however the dry malt extract will take a while to fully dissolve in the cold water. You will find that dry malt extract tends to float on the top of the water until it dissolves, therefor scorching is less of a problem than with liquid (syrup) malt extracts that fall to the bottom.
3/26/2006 -- I brewed Procrastinator Bock at the end of last year, and I'm really enjoying the fruits of my labor. I'm down to about 12 bottles... :( Anyway, I want to brew another batch, but I'm ready to try a little bit of manipulation of the original recipe in order to tweak it. Do you have the original recipe quantities so I can modify it slightly? . . .
Response From Homebrew Heaven: That's one thing we don't do (give out our recipes). Sorry. We have put a lot of development "work" (fun actually) into our kits, and many people, other brewshops and even commercial breweries have tried to copy them. It doesn't make business sense to release that information. They are tried and true, they are our products, and we're proud . . .
3/26/2006 -- Delayed fermenting question...For three days, my IPA was happily bubbling along when we got a cold snap.. Then there was a decrease in fermenting for a good 2 days or so, even though I moved the primary fermenter inside from the garage. Will this affect taste adversely? Should I rack it into the secondary fermenter earlier/later or anything? . . .
Response From Homebrew Heaven: The most common question we get is:"My beer/wine is not fermenting (according to the schedule) like I think is should...is it ruined?" People think it is either fermenting too slow or too fast, or has stopped prematurely or won't quit fermenting (again,... according to their schedule). This question falls into the same category. My . . .
2/20/2006 -- I just finished the ESB kit. When I put the wort into the primary I had to add water in order to bring the level up to 5 gallons. So I added the water and took a SG reading and only got about a 1030 reading. Do you think that I grabbed some of the water in my sample and that is why the reading is low?Is there anything I should do now? . . .
Response From Homebrew Heaven: Absoutely. Even if you stir it well, it will not completely mix, and will give you low readings. It does not affect your beer, however. No need to do anything.
8/7/2005 -- I just started and this is the first beer I have brewed. Being a beginner, I of course made a mistake. I didn't put in the Irish Moss, but everything else I did according to the directions. What kind of effect will this have on the beer?
Response From Homebrew Heaven: Very minor; not to worry.Irish moss is a natural clarifier. It aids clearing by causing proteins to settle out prior to bottling. The worst you may notice is that when you chill your beer, you get a slight haziness (called chill haze), but it will not affect the flavor of your beer at all.
5/16/2005 -- i just asked a question but forgot to ask about your kits. Do the kits come with all the ingredients that i need or do i need to buy other ingredents to make my beer? and thanx again,i noticed that you don't try to sell people needless products when they ask you questions about home brewing. you just want to help people make better beer at . . .
Response From Homebrew Heaven: Homebrew Heaven Ingredient Kits come with everything you need except water; they are pre-measured, and ready to go with complete instructions. Thank you for your comment; we try to be helpful. In the long run, that is best for home brewers, and best for our business as well.
4/16/2005 -- When you use DME to carbonate the beer, how do you get it dissolved without a lot of stirring,(which would not be good for the beer)?
Response From Homebrew Heaven: One way is to boil about 12-16 oz of water (or beer) and dissolve your dry malt extract into that (use about 1.25 cups for a 5 gallon batch). After it is dissolved, it can be gently stirred into the main batch.
2/3/2005 -- I am quite interested in stepping up to a barley wine. I'm curious about the procedure for hopping in the secondary fermenter. Do you need to do anything to the hops to prevent bacteria or foreign yeasts from entering the brew?
Response From Homebrew Heaven: No worries. Hops are a natural antibacterial agent, and I have never heard of dry hopping causing an infection. I like to use leaf hops, and tie them up into a hop and grain bag along with a small weight, like a rock. Simply throw them into your secondary! Hop pellets work just fine too, they just need a little time to settle out before racking. . . .
11/2/2004 -- My friend and I have recently purchased your Belgian Ale kit. We followed all the proper steps to ensure a good brew, things were going well until the onset of Hurricane Ivan. Our brew was in the first stage primary fermentation. It has been there for a little over a month and a half. Can we proceed normally from here and actually produce . . .
Response From Homebrew Heaven: A Hurricane is no match for BEER! Really, it should be fine.As long as the airlock remained in place, I would pick up and go with it. Now you know what to name it: Ivan's Belgian Ale.
10/6/2004 -- I am new to home brewing and purchased your brewing starter kit with the wort cooler last week and it arrived on Monday with the American Pilsner kit included. And what a great deal with the chiller!First off, the American Pilsner was enclosed into the primary fermenter on Tuesday and it's now Wednesday and it is really, really dark with . . .
Response From Homebrew Heaven: Glad to hear everything arrived, and in good order.First: Yes, it will LOOK dark (especially thru the fermenter), but not to worry, it will be a light colored beer in the end. The foaming is the yeast going to work on your wort (unfermented beer). This is a good sign!Second: Congratulations on your free beer! We call for adding champagne . . .
9/22/2004 -- I am thinking about purchasing the Barelywine kit but I only have a 20 qt brew pot. Would it be possible to brew only 3 gallons and then add water to it later? If so, then will this have any negative effects on the finished brew?
Response From Homebrew Heaven: It can be done, but it is better to boil the entire 5 (or 6) gallons. You CAN divide up the kit into two brewpots to do this. I would see if you can beg borrow or steal another 2-3 gallon pot, and do it that way.
9/16/2004 -- could this barley wine be kegged? also, once fermentation is over, instead of bottling would i keep it in the keg for the 3-6 months?
Response From Homebrew Heaven: Yes, it can be kegged, and aged in the keg.
9/7/2004 -- How do I pitch the yeast in a second fermintation? Do I add to boiled water?(After it's cooled), or do I just pitch it from the package?
Response From Homebrew Heaven: With the Death by Barleywine Kit, a secondary fermentation is done using champagne yeast. This is necessary to get the very high alcohol level in this kit, and to assure that carbonation will occur after the beer yeast "dies off".The champagne yeast can be added directly to the beer, or simply re-hydrated in a cup of water (maybe 65-80 . . .
8/20/2004 -- How much Champagne yeast should be used for 10 gallons of Barleywine for the second stage fermentation?
Response From Homebrew Heaven: About 10 grams (two packages).
5/21/2004 -- Brewed DBB Wed. and now in primary (bucket, not carboy). Noticing an extraordinary amount of bubbling. Not the normal air leaving the system either, more foamy with tons of chunky black residue. This foam is actually getting into the airlock and got to a point where it blew the top off of the airlock last night which created quite the mess. . . .
Response From Homebrew Heaven: Lots of foaming is actually a good thing, and the idea is to accomodate it. Keep cleaning out that airlock, or install a blowoff hose (put a length of tubing thru a stopper and attach to the bucket, put the other end into a jar of water). No, your beer is not ruined at all.There are LOTS of malt sugars in this kit, and when the yeast is . . .
5/16/2004 -- I noticed in the recipes from "Capturing Beer" that the author recommends using less bittering hops when brewing up a full 5 gallons (instead of boiling 2-3 gallons and adding water to the primary). Do you recommend tinkering with the bittering hops of your kits (St. Pete's, etc) when boiling up a full 5 gallons of wort in the brewpot?
Response From Homebrew Heaven: No. Our kits are designed for a full 5 gallon boil (or more). That is the best way to make beer, and that the way we recommend doing it. Using a concentrated wort (partial boil volume) doesn't properly utilize the hops (or malt) in the kit. It will still make good beer, but it is better to boil it all. Actually, I like to start with 6 . . .
4/9/2004 -- I have your St Peter's Pilsner kit but desire some info not found in kit. Two questions....Is there a full 5 lbs of the dry malt in the package ??What bitterness rating may I expect using your recipe exactly to the best of my ability ?? I've 8 years brew experience.
Response From Homebrew Heaven: The expected bitterness is 16 IBU's, but we don't give out the actual ingredients, weights etc for our Homebrew Heaven Ingredient Kits.
3/25/2004 -- I am returning to home brewing after about 10 years off - don't ask! I made several batches of a kit called something like "Irish Ale" which was suggested by the retailer where I bought my original supplies. It was amber colored and well received by all. My understanding was that pilzners and ales could be made without cooling, lagers and . . .
Response From Homebrew Heaven: Welcome back!There are two primary types of beer, ales and lagers, based on the type of yeast used to ferment them. Typically, lagers are the following styles:pilsnersbocksmarzen/oktoberfest/vienna beersAles have many different styles:stoutsporters weizenspale alesIPA'sbelgian alesThe above listing are generalities . . .
3/23/2004 -- I am a beginning homebrewer and I am trying to determine the Alcohol by Volume of your beer kits. How you you go about using the specific gravities (starting/ending) to determine the alcohol by volume?
Response From Homebrew Heaven: You can approximate the % alcohol by taking the starting gravity and subtracting the ending gravity. You then divide this value by 8.For Example:Start Gravity (OG) = 1.050Ending Gravity (FG) = 1.012Difference in gravity "points" = 3838 divided by 8 = 4.75% alcohol by volumeThis is a handy (easy) way to do it. There are other . . .
3/13/2004 -- 1. For a first time home brewer, is there a recipe that is cheap and easy, like only one thing to mix with the water? I want to have a test run to make sure I have the steps and the sterilization right, even if it makes a run of the Mill(er) style beer. I do not want to waste $30 on a good ale kit and turn it to vinegar as a learning experiment . . .
Response From Homebrew Heaven: 1. We try to make really, really EASY, and the first time success rate is 100%, as far as I can tell. I'd recommend our Back to Basics Ale Kit, tho, if you want to be cautious. It is only $22.50 and makes a very good beer. The instructions are good...they walk you thru step-by-step.Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=9562. . . .
2/20/2004 -- what ingredient kit do i have to buy thatsclose to the taste of coors light or bud light?
Response From Homebrew Heaven: That would be the American Pilsner Kit.Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=992
2/12/2004 -- just wondering what the approximate content(pounds) of dry malt is in your kits. Also, do you feel krausening has advantages over kegging?
Response From Homebrew Heaven: Each ingredient kit contains a different amount of dry malt extract...less in lighter beers (like American Pilsner) and much more in the Death By Barleywine kit. The actual amounts are considered proprietary. You will find most brewers prefer kegging to any kind of priming (krausening is just a for of priming). The drawback is the kegging . . .
2/12/2004 -- Is it possible to Brew your wort in two 2.5 gallon bacthes to use smaller pots that the inside stove will boil mor readily?
Response From Homebrew Heaven: Yes, this can be done. I would start with about 3 gallons in each, however, to allow for evaporation.
1/28/2004 -- My wife has finally given me the ok after we get moved into our house to get a kit from you guys. I was wondering which beer you all would reccomend as my first beer to try I was wanting to do Death By Barleywine but didn't know if that would be to hard to try for my first beer brewing experience.
Response From Homebrew Heaven: The Barleywine kit is one I would leave until you have a few batches in the bottle.Barleywine can almost take a year till its at it peak for consumption.Try something a little lighter, lets say a the Golden Ale or British Pale Ale.These should be ready in as little as three to four weeks.Now get going, no time to lose.
1/15/2004 -- I was wondering about using dry ice to chill the wort would this be practical and or feasible? I was thinking you could just set your wort into some dry ice and water and watch the temp drop what do you think?
Response From Homebrew Heaven: I've never done it, sorry. Dry ice can get pretty exciting when adding it to water, however. I imagine that dry ice would get expensive as well. Why not use a wort chiller?
1/4/2004 -- I have started a batch of this beer (St Peter's Pilsner) and have the primary fermatation going in a cool place, but at what temparture should the secondary take place.
Response From Homebrew Heaven: The temperature difference between the primary phase and the lager phase should be roughly 10°F. I guess I'd say the ideal temperature would be 45 deg F., but remember, nothing is absolute. Brewing is both a science and an art! Lower temperatures will extend the time required to finish, but will result in a clean, soft finish that is characteristic . . .
12/27/2003 -- A while back you answered a question about adding blackberries to make a blackberry wheat. How about adding cranberries for a cranberry wheat?
Response From Homebrew Heaven: Heck yes. I've found that the only thing limiting you is fear and common sense. Thankfully, I have little of either. About the only advice I can give is add too little, rather that too much. Sneak up on the amount you use.FWIW, we plan to introduce a vanilla wheat beer kit soon. So much for common sense.
12/14/2003 -- I added the champagne yeast approx 2 months ago. There are was a brief increase in bubbling for 2 days. The bubbling, however, has continued every 20-30 seconds since then and has not changed at all over the last month. Temp has been 66-70 throughout. I don't want to check a spec grav for fear of contaminating the batch. Should I try . . .
Response From Homebrew Heaven: This sounds pretty normal. Don't worry, a hydrometer reading won't contaminate your beer. Go ahead and take a reading. When the reading is less than about 1.028 it is ready to bottle.
11/30/2003 -- Is it possible to modify this or any other recipe as to gain a higher gravity or alcohol content in a lighter ale?
Response From Homebrew Heaven: Yes, by adding more fermentable sugars to the boil. This is often done with corn sugar or malt extract. Corn sugar is ok within limits, but using too much will add a "cider-like" taste. Malt extract is a better choice, but it will add some color as well. With Belgian ales, it is common to use clear candi sugar (rock candi). This keeps the . . .
11/26/2003 -- I recently bought Shamrock Stout. The bubbles were down to under a minute within 2 days, which is when I transferred to the secondary carboy. The bubbles aren't apparent now... which leads me to believe I should add more yeast. The temperature was 78 f at initial yeast introduction, yet now I am concerned that the yeast was not good... . . .
Response From Homebrew Heaven: It sounds just fine to me. A fast, vigorous fermentation is a good thing! It indicates good, fresh yeast and ideal fermentation conditions. This kind of thing is more common in summer months, but it sounds like you have it in a warm place.I assure you that even if you don't see them, plenty of yeast are still in there. I would just let . . .
11/10/2003 -- Hello, while unpacking I found a can of extract for barley wine. It had been in storage for over two years. Is it still good? The can is solid and there are no bulges.
Response From Homebrew Heaven: We don't sell any canned barleywine, and can't comment on it's storage life. I would certainly replace the yeast, however (if it came with yeast?).
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