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Old 06-17-2012, 02:34 AM   #31
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Pitch it in to the beer, can't hurt...

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Old 06-17-2012, 03:45 AM   #32
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The starter is good, pitch it. Not sure the amalyase was a good idea. Might turn out to be the right thing to have done.

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Old 06-17-2012, 04:17 AM   #33
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Quote:
Originally Posted by Calder
The starter is good, pitch it. Not sure the amalyase was a good idea. Might turn out to be the right thing to have done.
Im
Not sure what you are pertaining to in your last sentence. I just took a peek at the carboy and i am seeing signs of co2 coming up to the top in the form of tiny bubbles. The yeast starter looks and smells to be taking well to the amylase treated wort. Lets just hope it finishes the job in the carboy for this primary ferm while im in new york until mid july.
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Old 06-17-2012, 06:32 AM   #34
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Champagne yeast (and all wine yeast) cannot ferment maltose or maltotriose, there are also what are called "positive" competitive factor yeast meaning they will kill off any other yeast they encounter so once you add the champagne yeast 1) you will only ferment simple sugars, and 2) you will kill off your beer yeast so even if you use enzymes you may not get any further fermentation becasue the beer yeast is gone.

If you are going to use a wine yeast either use it after all of the beer yeast has finished, or use it alone on a seperate batch and blend the finished product with your "beer yeast only" portion.

EDIT: Maltose is just 2 glucose sugars connected and maltotriose is a 3 glucose chain. Alpha-amylase breaks starch into these components...which champagne yeast can't touch.

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Old 06-18-2012, 01:37 AM   #35
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Second ferment? These pics are as of today.
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Old 06-18-2012, 01:37 AM   #36
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Sorry for the double pic here is the other one note the temp.
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Old 06-18-2012, 05:18 PM   #37
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Definitely a second ferment!
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Old 11-03-2012, 02:01 PM   #38
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Some of these posts have given me insight to my question, but I'll post it anyway:
I brewed up my first Barleywine. I used a recipe I found, tweaked it a bit, and ended up with 1.115 for my OG. This was higher than anticipated. I did a yeast starter with WLP001. Everything looks great.
If I need to ferment more, which is likely, I thought about racking to a secondary fermenter, and pitching another WLP001 starter.
I haven't heard or read someone doing this, but I have only been brewing for a year now, and know I have SOOOO much to learn.
Thoughts on the second pitching? Other suggestions?
Thanks

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Old 11-03-2012, 02:49 PM   #39
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Quote:
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Thoughts on the second pitching? Other suggestions?
if the starter was made properly you should be fine, but if you want/have to go that route, i'd recommend brewing a smaller beer and racking the BW onto that cake instead of making another starter. at least that way you get something to drink in the meantime, which will help ensure you give the BW the time it needs
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