Wort Stratification in Barley wine

I was shocked to see that the barley wine had split into 3 layers. The upper layer was translucent and fermenting. The middle layer was a layer of yeast, like a yeast cake. The bottom was a thick dark layer with no fermentation activity at all. Tried to swirl the fermenter to mix the layers but nothing happened. It was like trying to mix oil and water. I started to do some research what it could be. I found out that it was called wort stratification. When different sugars get layered. According to what I found, the cause is that the wort isn’t mixed thoroughly. I use an electric hand whisk to aerate the wort. I whisk it til the wort has a frothy head, maybe it’s not enough. I’ll go back to the good old shake the fermenter. I found two solutions to the problem; Either shake the fermenter or leave it be, to let the yeast to take care of it on their own.


It’s hard to see the upper layer, but the beige yeast layer and dark bottom layer are seen very easily.

In the morning, when I went to check on how the fermentation was getting on. The layers were gone. The yeast must have eaten its’ way through the thick layer. The scent coming out of the airlock are caramel and banana candy, yummy. Moral of the story, shake the fermenter don’t use an electric hand whisk.


Latest experimental beers well received 

I did a split batch from one beer. The wort was for a stout beer. Both were well received. Read more about them down below.

Servant of the Night

Servant of the Night is fermented with a lager yeast. 

Father of the Night

4 out of 5 isn’t bad for an experiment

 Father of the Night was fermented with abbey ale yeast to monastic chant. 

This experiment taught me a lot about yeast. That the same beer fermented with two different yeasts can change their flavor profiles. 

Innis & Gunn Original clone

I stumbled upon this recipe by accident. It was my first brew. I received a Coopers craft brew kit, which had a Bewitched Amber Ale brewing extract in it. I thought I should pimp it up a little. So, I added honey and brown sugar to it(the recipe is at the bottom of the page). After bottling and bottle aging. I gave a bottle to a friend, who’s a big Innis & Gunn drinker. When he tried the beer he said, “It taste exactly like Innis & Gunn”.


Batch size 8,5 L

  • 1 can of Coopers Bewitched Amber Ale brewing extract 1,3kg
  • Yeast that came with the extract
  • Honey 250g 
  • Brown sugar 185g 

I recommend doing a dry run to get the water mixing right. Boil 8L water for 15 minutes and cool to that it’s cold. Boil 5L for 15 minutes. Pour 2-3L of the cold water first into the fermenter. Then pour the extract into the fermenter. Pour some hot water in the can to get the last of the syrup out. Pour cold or hot water to get the right temperature until you get 8,5L. Ferment the brewing extract for 4 days at 22C. On the fourth day, make a syrup of the honey and brown sugar with a little water. Cool it down to 20C, then add to fermenter. Lower fermentation temperature to 20C. Ferment for 5 days then bottle. Let it bottle condition for 3 months. Then enjoy.