I brewed a 15% ABV BARLEYWINE that took 18 MONTHS. Was it worth it?

This is the single most ambitious project I've ever done over the course of the 10 years that I've been brewing, and over the lifetime of this channel. This Barleywine came out at 15% ABV and aged in the bottles to perfection over the course of 18 months. I honestly think this is the best thing I have ever made. Watch the video to replicate it for yourself! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/ikEXDegu... Recipe for 5 gallons (19 L) , your efficiency may vary: "Master of Crumpets" 15% ABV 62 IBU 24 lb Simpsons Maris Otter (78.1%) 2 lb Honey (6.5%) 2 lb Rahr White Wheat Malt (6.5%) 0.75 lb Dingemans Aromatic Malt (2.4%) 0.75 lb Simpsons Crystal Light (2.4%) 0.75 lb Simspons Crystal Medium (2.4%) 0.5 lb Simpsons Crystal DRC (1.6%) Mash: Single Infusion 60 minutes at 148 F (64 C) Water (ppm): Ca 103, Mg 5, Na 45, Cl 116, SO4 133, HCO3 87 Add to 10.5 gal (40 L) RO water: 4g Baking Soda (NaHCO3), 8g CaCl2, 1g NaCl, 2g Epsom (MgSO4), 8g Gypsum (CaSO4) 120 min boil: 60 min - 2 oz (56g) Challenger (9.6% AA) (43 IBU) 20 min - 1.5 oz (42g) East Kent Goldings (6.5% AA) (12 IBU) 10 min - 1.5 oz East Kent Goldings (6.5% AA) (7 IBU) OG: 1.121 Yeast: Lallemand Nottingham Aerate wort with 2 L of pure oxygen. Pitch and ferment at 65 F (18 C) for 1 month. Bottle condition with fresh bottling yeast and age for 12 months minimum. This beer will last for years and will develop rich flavors with age. FG: 1.011 ------------------------------------------------------- 0:00 Intro and welcome 0:47 Beer description and approach 2:28 Recipe 9:16 Brew day 12:43 Fermentation guidance and tips for success 16:39 Alternative yeast options 18:20 Packaging process and walkthrough 22:14 Fermentation follow-up 23:15 Pour and tasting notes 31:24 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #barleywine #highgravity #highabv #barley #wine #howtobrew #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain