Decided to check the SG of the Barleywine tonight.
First off, let me just say that using a bucket when the fermentation blows out the side sucks. The sweet beer decided to congeal and create the most difficult seal to break that I have ever seen. It took me ~10 minutes to pry an opening at the top of the bucket.
On to the beer...
The gravity was down to 1.022, giving me a current ABV of 9.8%. Sipping on the sample was surprisingly nice, considering the age of the brew (9 days). The brew isn't harsh, not particularly boozy, and a pleasant malt flavor.
I think this is going to be a VERY good brew, especially once I oak and dry-hop it.
Chris, this sounds like it'll be amazing, and definitely a muscle-builder, what with your having to pry off that stuck lid. : ) I have to ask you about the "spent-grain" chocolate chip cookies you mention in your last post, too. We've just made our first all-grain brew (oneblockdiet.sunset.com) and have what looks like pounds of wet grain left over. I'd like to bake with it, as you suggested in a comment a few weeks ago on our site. Specifically, make bread. I figure I'll just dry out the grain and grind it, right? Any other tips? Much obliged.
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I'm not really sure how people use it to bake bread, i've always wondered that as well. I might have to do some research on it and see, since I want to start baking more bread and it would be a good use of the grain.
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