I dissolved 1.7 pound of my dark candi sugar into boiling water, cooled it to 70 degrees and added it to the fermenter. I stirred things up a bit, plenty of yeast still in suspension with a nice krausen. I figured stirring and whipping things up a bit would help oxygenate and keep my yeast good and happy.
It shouldn't be long and they will be feasting on that new sugar!
This should bump my OG up to around 1.095. ABV should top 9% if I can get it to drop to 1.025 . MY FG goal is 1.020 and that would give me a 9.84% ABV brew.
I am really excited about this barley wine. I haven't been overly impressed with summit hops to this point, but I have a feeling they will be subdued very much so after 4-6 month bulk aging of this one.