Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > new yeast at bottling for barleywine
Reply
 
LinkBack Thread Tools
Old 09-12-2009, 04:10 PM   #1
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 169 Times on 149 Posts
Likes Given: 4

Default new yeast at bottling for barleywine

I'm probably going to bottle a barleywine at the end of the month - I was going to wait until the end of October, but I am getting antsy and also thinking I could use the 3-gallon carboy the BW is currently aging in for another brew.

Anyways, I've got three gallons of BW that I brewed in May. It's been racked a couple of times. I am thinking I should pitch some new yeast at bottling, but really have no idea about how to go about doing it. I assume any cheap, dry yeast would be OK, right? But how much? The whole pack? Does it matter? Also, do I add it to the bottling bucket with the priming sugar and then rack on top?

The OG was 1.102 and current SG is 1.025. This works out to ~10% ABV.

Thanks for any advice/suggestions!

JLem is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 04:35 PM   #2
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 2 Times on 2 Posts

Default

Yes dry yeast is fine.

You may not need to add yeast, but I would to be safe. I would add about 1/2 a package. A whole package is fine too, but it will just result in more sediment. Very little yeast is needed for carbonation.

Just rehydrate it and mix it in with the sugar and rack on top as you described. Someone might have another method they prefer, but this will work fine.

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 04:58 PM   #3
TBrosBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: New Orleans, LA
Posts: 80
Default

Or you could use something like a steel turkey baster and put a small squirt into each bottle of a rehydrated dry yeast. That is the route I took, but either will work.

__________________
TBrosBrewing is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 05:40 PM   #4
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

^^^^ what they said.

Something else I have found helps especially with higher grav. brews is to riddle the bottles (pick them up, invert them, and gently rock back and forth) every couple of days. Do this for a couple of weeks. Keeps the yeast in suspension so it doesn't just cake to the bottom of the bottle prematurely without carbonating your tasty beverage.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 10:29 PM   #5
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 169 Times on 149 Posts
Likes Given: 4

Default

Thanks for the replies...and for the tip about riddling the bottles. I'll be sure to do that.

Any recommendations of level of carbonation for a BW? I know they're supposed to be low, but how low?

JLem is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2009, 12:33 AM   #6
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

I'd recommend 2.2 volumes for an American BW, 2.0 volumes for English.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2009, 01:21 AM   #7
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 169 Times on 149 Posts
Likes Given: 4

Default

Quote:
I assume any cheap, dry yeast would be OK, right?
Would a pack of Munton's Dry ale yeast work ok? I found a pack of it left over from an extract kit that never got brewed. The yeast has been kept in the fridge and the "use by" date is still good. I've heard not so good things about this yeast, so I'm not sure about using it to carb up a 10% ABV barleywine.
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barleywine to Secondary - More Yeast? GroovePuppy Beginners Beer Brewing Forum 2 06-01-2009 12:50 AM
Barleywine - Adding Yeast at Bottling hal simmons Bottling/Kegging 1 09-07-2008 07:58 PM
Bottling Barleywine -- extra yeast? Chad Bottling/Kegging 3 04-12-2008 04:29 AM
Good Dry Yeast for Barleywine? davarm General Techniques 7 02-28-2008 05:59 PM
Help with yeast for barleywine mxyzptlk General Techniques 8 01-10-2006 07:02 PM



Newest Threads

LATEST SPONSOR DEALS