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hehe - it's still in a secondary, but very very good. great spicy notes from the T-58, and some really nice malt/toffee/caramel/roast flavours going on. unsure whether i'll bottle this one or wait for a keg, but no rush. it's only getting better in secondary at the moment.


i've been thinking further on the second beer - the most recent in this thread; it did read 1100 OG, but I can't see now how it was possible. i DEFINITELY thrashed the crap out of it to mix it while i was filling the fermenter, so there was no syrup sitting at the bottom - but I can't see how it could be 1100... perhaps some uber-concentrated wort got into the tap and didn't get mixed.. next time i'll pour half a cup out first (or into a sanitised container, then back into the fermenter - no waste ). so, in hindsight, it's probably around 9%. still, it's more about the flavour. i do like the 'warming' notes you can get with a good strong ale.

KEG wrote: i do like the 'warming' notes you can get with a good strong ale.

A quick question Chris.
Do the warming notes settle?
I just bottled a Barleywine and sipping from the test jar I couldn't taste anything from the alcohol kick.
It came out at 9.5%

what recipe, what yeast, how warm did you ferment it?

it will probably round out a lot with age, but if you're tasting a harsh alcohol kick, it's possibly fusel alcohols from warm/stressed fermentation.

i get the idea that T-58 fermented too warm would be a killer for that, having seen how it is already when fermented cool. don't get me wrong, it's great fermented cool, but it could go over the top i'd think.


i think i might get off my arse today and get the original mule in a keg.. gotta finish a red ale that's in the keg first - it's a tough life

Amount Item Type % or IBU
0.50 kg Coopers Malt Extract - Light (104.4 EBC) Extract 5.88 %
5.00 kg Pale Malt, Golden Promise (5.9 EBC) Grain 58.82 %
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 35.29 %
20.00 gm Chinook [12.40 %] (60 min) Hops 23.1 IBU
40.00 gm Pride of Ringwood [8.80 %] (60 min) Hops 32.8 IBU
15.00 gm Northern Brewer [6.60 %] (60 min) Hops 9.2 IBU
60.00 gm Williamette [5.50 %] (20 min) Hops 18.6 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc



Beer Profile

Est Original Gravity: 1.083 SG
Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.11 % Actual Alcohol by Vol: 9.44 %
Bitterness: 83.7 IBU Calories: 855 cal/l
Est Color: 23.0 EBC Color: Color


It was a cupboard cleaner brew and i pitched 2 packets of Nottingham at 20c

It did catch me off guard, even in my cold shed it raised to 25c overnight before I turned the temp control on.

It could be fusel alcohols, it gives the same hot feel of a straight scotch.

How'd the mule turn out Keg?

I'm thinkin of doing something along the same lines

It turned out pretty good. I've actually still got some in a keg.

It spent a loooong time in a plastic secondary (sealed), but still copped a little oxygen I reckon. I'd describe it the same as earlier in the thread (spicy, toffee notes), but with some moderate rancio notes now - that's really the best description I can think of.