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-   -   Barleywine - champagne yeast help! (http://www.homebrewtalk.com/f163/barleywine-champagne-yeast-help-215413/)

bdo79 01-04-2011 01:08 AM

Barleywine - champagne yeast help!
 
I am new to homebrewing, really only brewed about a half dozen times before. My in-laws got me a beer of the month kit from Windriver Brewing, and I just finished brewing the Sleepy Time BarleyWine.

My issue is right as I broke out my hydrometer to take my OG, I literally broke out my hydrometer (rolled right off the counter). So I have no OG to go off of at this point.

My recipe used a 1056 smack pack and then provides a pack of Red Star champagne yeast they say to use in the secondary.

Can someone help with instructions?

1. Do I need the champagne yeast? What range of SG should I expect to make this determination?

2. Its been in primary for 10 days, when should I rack to secondary?

3. and, how would I pitch this champagne yeast if necessary?


Brian

Calder 01-04-2011 01:21 AM

You think we all know the ingredients of that beer!

RECIPE! If you want any decent feedback.

bdo79 01-04-2011 01:30 AM

Sorry, here is what was used in the recipe:

6 lbs. Amber malt extract
6 lbs. Dark malt extract
2 oz. Mt. Hood bittering hops
2 oz. Kent Goldings bittering hops
1 oz. Tettnanger aroma hops
1/2 lb. Crystal 40L
1/2 lb. Victory malt
1056 American Ale Wyeast


Brian

avidhomebrewer 01-04-2011 01:58 AM

Did you make a starter with the 1056? For a 5 gallon batch, if you made a nice starter, the 1056 should ferment that out fine, without the need for the champagne yeast. If the fermentation has slowed, I would rouse the yeast by gently swirling the carboy around for a few minutes. Let it ferment a while longer then. What temperature is the carboy at? If it is within the range of the yeast, you are fine; if not, warm/cool appropriately.

If you need to use the dry yeast, you can rehydrate it at any time in a few ounces of warm water (around 90 or so) for a few minutes. Use the whole pack and mix it with the war water, then pitch. Ferment at room temperature. This will probably dry out your brew some. That is one reason why I try to avoid champagne yeast.

bdo79 01-04-2011 03:13 AM

I did not make a starter for the yeast. New to this, so that concept is...well new to me.

The barleywine is in a plastic primary, but I do have a carboy available for my secondary. Should I swirl the plastic primary?

The temp is around 65 which is the low end of the range, but I will move it to up the temp a bit.

You mention "if" I need to use the champagne yeast, but I guess that is my question....without an OG, is there a range I am trying to get towards to say I don't need the champagne yeast?

dcp27 01-04-2011 03:25 AM

assuming those extracts were liquid, your OG is around 1.092 if you're at 5gals. if your SG doesnt get into the 20s, you need the champagne yeast. I'd give it at least another week before you bother to check that.

bdo79 01-04-2011 04:37 PM

Thanks, I will check it in a week and go from there.

Always appreciate the advice!

bdo79 01-17-2011 02:06 AM

1.027 was the reading

Rack it to a secondary and leave it there? Suggestions

Damn thing smells delicious!

tnbrewer371 01-17-2011 02:15 AM

Leaveit there for at least a month total imo

tnbrewer371 01-17-2011 02:24 AM

leave it in primary I mean at least for a month


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