Barley wine malt bill

[gitchegumee]

And today I'm down to 2.4P apparent extract. Further than I thought my yeast was capable of. It's a bit bitter, and the alcohol is quite overpowering, especially in the finish. This is typical, is it not? I cooled to 10C today, will remove the yeast daily, and I'll watch this over the next month or two. Thanks for the help!

[matt]

And today I'm down to 2.4P apparent extract. Further than I thought my yeast was capable of. It's a bit bitter, and the alcohol is quite overpowering, especially in the finish. This is typical, is it not? I cooled to 10C today, will remove the yeast daily, and I'll watch this over the next month or two. Thanks for the help!

Wow! 2.4P! We do a 12%abv, that normally stops between 5-6P(apparent).
I think the sweetness helps balance the alcohol and bitterness.
Found the conditioning, lagering really helps the final product. For us, 4-6 months.