New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Barley Wine FG of 1.004, how to increase mouth feel/FG




Reply
 
LinkBack Thread Tools Display Modes
Old 07-02-2011, 09:07 PM   #1
THCarnes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Tallahassee
Posts: 6
Default Barley Wine FG of 1.004, how to increase mouth feel/FG

Hello fellow brewers, first let me apologize for the long post. I brewed a barley wine recently that started at 1.090 OG and finished at 1.004 FG. I am looking at ways to increase the mouth feel and final gravity a few points to say 1.010-12.

To give a little background on the brew the mash was 16lb pale malt and 1 lb crystal 40. I mashed at 147 for 90min boiled for two hours to a final amount of 5 gallons. I pitched White labs WLP099 Super High Gravity Yeast from a 1L starter of a similar starting gravity. The beer showed visible signs of fermentation within 12 hours and fermented strongly for about 3 weeks. After fermentation slowed at around 4.5 weeks I thiefed out a sample to check the gravity and taste the beer. The beer had fermented down to 1.006 the mouth feel was very thin and it had an alcohol burn in the aftertaste other than that it was very tasty.

I have asked respected LHBC members and the owners of our LHBS about what I can do to make this a more palatable beer and they were unable to think of much that I could do.

I know it would be slightly out of style but would adding an unfermentable like Lactose to the brew increase the FG enough to make give the beer more body? Also what kind of flavors might it add to the final beer?

Any help is much appreciated.



__________________
THCarnes is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 11:45 PM   #2
commonsenseman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 532
Liked 1 Times on 1 Posts
Likes Given: 10

Default

Wow, that's some impressive yeast! For next time I'd suggest mashing a little higher, but I realize it's a little late for that.

I look forward to reading the responses from the beer gurus.



__________________

"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Caramel-Cyser-Graff
5 Gal: ESB
__________________________________________
Bottled: Organic Pyment,Traditional Wildflower Mead
Kegged:

commonsenseman is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 03:10 AM   #3
sagnew440
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: St.Louis
Posts: 237
Liked 4 Times on 4 Posts
Likes Given: 2

Default

You could probably use maltodextrin.

__________________
High Class White Trash Brewery
Whispering Eye Meadery
sagnew440 is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 03:21 AM   #4
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 161 Times on 148 Posts
Likes Given: 4

Default

Why that yeast?

_

__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 05:17 AM   #5
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,313
Liked 222 Times on 199 Posts
Likes Given: 1

Default

Why that yeast, and why a 1.090 beer? I have a 1.070 on dock for tomorrow, and that's probably the highest I've brewed in 2 years. I don't see a reason for a higher gravity beer.

The likely hood of improving it with new additions is small. Accept what you have and chalk it up to experience. Maybe some dry hop. I would not mess with lactose or other sugars; it is just going to give you a strange flavor.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 05:29 AM   #6
mcaple1
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Falcon, CO
Posts: 892
Liked 12 Times on 12 Posts

Default

Ummm....why not a 1.090 beer. I just did a 1.086 beer that went down to 1.010. Mmmmm....beer!

__________________
mcaple1 is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 12:49 PM   #7
THCarnes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Tallahassee
Posts: 6
Default

The reason for that yeast and mash temp was evaryone I have talked to in my brew club spoke of having trouble getting their barley wines down to the appropriate FG. I took every precaution to get the 1.010 FG I was aiming for however I guess I kinda over did it.

The reason I am brewing this large of a beer is I am wanted to age this and have some 5-10yrs down the road.

I am debating on whether or not to do anything to it or just charge ahead with bottling and see what happens.

__________________
THCarnes is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 01:00 PM   #8
commonsenseman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 532
Liked 1 Times on 1 Posts
Likes Given: 10

Default

Yeah, at this point you may be better of just leaving it. Hopefully mouthfeel will improve with time!

Oh & I love high gravity beers, i betcha all you'd have to change next time is mash temp. Let us know how it turns out!

__________________

"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Caramel-Cyser-Graff
5 Gal: ESB
__________________________________________
Bottled: Organic Pyment,Traditional Wildflower Mead
Kegged:

commonsenseman is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 01:05 PM   #9
DaleP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Webster Groves, Missouri
Posts: 142
Liked 9 Times on 9 Posts
Likes Given: 7

Default

Taste the lactose first, I hate the flavor. Brew another beer with the oposite goal in mind (fg really high) and blend.

__________________
DaleP is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 02:07 PM   #10
THCarnes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Tallahassee
Posts: 6
Default

Quote:
Originally Posted by DaleP View Post
Taste the lactose first, I hate the flavor. Brew another beer with the oposite goal in mind (fg really high) and blend.
So I tasted the lactose by itself and also in a shot glass with some water. I didn't taste anything at all when it was just the crystals themselves. I did notice when it was mixed with water that water felt, I really don't know how to put this, fuzzy, kind of like a glass of water that had set at the bedside all night and some of the next day.

Like I said earlier I might just go ahead and bottle it and try brewing it again changing either the yeast or the mash temp or go really crazy and change both. At the very least I have many friends in the beer club that will help me consume it and "diagnose" the problems in it.


__________________
THCarnes is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barley Wine Off Flavor jessebymail Fermentation & Yeast 3 03-05-2011 02:12 PM
Fermenting Barley Wine. eon Fermentation & Yeast 8 10-29-2010 04:18 PM
Barley Wine did not carb JMG680 Fermentation & Yeast 11 08-08-2010 09:01 PM
Barley Wine starter Photopilot Fermentation & Yeast 8 12-27-2009 02:09 PM
No carbonation is a 1.095 OG barley wine forces Fermentation & Yeast 9 12-03-2009 05:31 PM



Newest Threads