Barley Wine

[popric]

I'm about to do a 16 pint Barley Wine kit, does anyone have any advice on the best type of sugar to use, is it ok to use dme or will that overpower the barley flavour?

[Ditch]

Light DME?

Just surmising here. Only I used to trickle a small bottle of " Gold Label " into a pint of Guinness, as I drank it. That, as I recall, formed something of a 'Hop Shock' to the neck.

No way I'd fancy most, straight sugars in BW. LDME would be my gut reaction. This based, of course, on 'intuition', rather than experience.

Indeed, I posted, only tonight, how I too fancy a few of these 'mini kegs', so I can mess around with mad ideas, without ending up with 5 gallons of absolute torture to get through. The successes can always be repeated on the grand scale

Your post has proven yet one more nudge towards a little 'experimental area', beside the forth coming, full scale, Coopers Stout emporium.

[popric]

Thanks Ditch for your reply - looks like all the experts are flummoxed. I will take your hint and go down the dme route as I've got a few packs stashed away (not as many as you). Good luck to your Coopers enteprise I'm a great fan of thier stuff - always good quality and a damm sight better than most Pub rubbish. Cheers

Richard

[mysterio]

Straight DME sounds good to me, it won't overpower the barley flavour because, well, DME is made from malted barley. It will enhance it.