Beer Forum

I have a batch of Barleywine that had some fermentation issues and there are moderate, but noted fusils in the finish. I have aged the BW for about a year now and the fusils have either gone down or I am more accustomed to them. Will they go down more with more time? I really want to keep this beer (the grain bill was $$$) but it's getting killed in judging from the fusils and being hopped half way between an English and an American BW. I like it a little less hoppy than American BW, but the fusils are kind of offputting.

Should I keep it for another year or more, or should I recycle the bottles into another brew?

No they won't decrease over time.

That being said, they may become less noticeable. As a big beer like a barleywine ages, the beer tends to come together a bit more. Early on the flavor tends to have a "malt over here, hops over there" kind of thing, and as it ages, these meld and mellow a bit. As this happens, your fusels may end up being less noticeable and/or more bearable. But they won't go away.

Next time, make sure you pitch enough yeast, aerate well, and control your fermentation temperatures. Even though you may think you have your temps under control, a big ferm like a BW is going to get exothermic in a hurry, so just leaving it in a cool room aint gonna do it. Expect 7-10 degrees above ambient once it gets rocking.

If you can, use a fridge or freezer with a Ranco-type probe and a thermowell. That way, you're measuring off of wort temp, not ambient temp, for control. Expensive, but IMO, sooooooooo worth it. Think about it this way. A Craigslist fridge and a Ranco can be had for about $100 if you shop around. A few dumped batches and you're there anyway....

Yeah, last year I wasn't half the brewer l am today. I have truly seen the light shining out of Pope J's bung and can control these things a lot better. I know why I got the fusils, I was just wondering if it was worth keeping the beer. It gives me a headache the next day, so I might as well just recycle the bottles.

baltobrewer wrote:No they won't decrease over time.

Are you sure about that? I recall reading in Fix's book that fusels do decrease over time and residual yeast can convert some of it into ethanol. That's why many "hot" beers mellow with time. I've certainly experienced this with my high gravity Belgian-style beers.

Even if they dont "decrease" they will oxidise as the beer ages - dark fruit, plummy oxidised alcohol flavours go up... fusil flavours go down.

Also, I have noticed that beers with a harsh or hot alcohol note, tend to taste smoother and less bitey the warmer you serve them. Serve your Barleywine at room temp and it will taste a lot better

I have a case left, so Ill just let it ride unless I really need the bottles. Maybe taste annually. It might make an interesting experiment.

Buy more bottles or keg.
I'd keep it for your posterity

My barleywine was just sweet and nasty fusile for the first, uh, 16months. Now it's getting mighty fine. It cost more than the cornie it's in to make (and probably more than your bottles) so lager the puppies and open one after a year and then have one every 2 months. You may be hitting yourself and asking why you didn't make MORE by that time.

Then again, it could be shite. You're not out much other than bottles and storage space....

I kegged before I bottled, but I put the BW away in bottles because it's easier to store than another keg. I just wondered if it was worth it to keep or dump. I already have about 10 cases of beer laying around here, plus 8 full kegs, and I was looking to make some space.

Maybe Ill just pull them all out at the XMas party and turn the neighbors loose on them.