New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fast fermentation of my barley wine




Reply
 
LinkBack Thread Tools Display Modes
Old 04-18-2010, 07:10 PM   #1
tpeterseufl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 35
Default Fast fermentation of my barley wine

So I pitched a barley wine onto a US-05 yeast cake. It was only a 2-gallon batch, and the cake was from a 3-gallon batch of an American amber. The airlock pretty much stopped after 72 hours. I took a hydrometer reading, and the 1.096 OG barley wine is down to 1.018. Should I be concerned with how fast or dry this fermented?



__________________
tpeterseufl is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2010, 09:16 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,650
Liked 130 Times on 124 Posts

Default

Speed isn't a problem unless the fermenter got hot. 1.018 isn't too dry for a big BW.



__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 02:07 AM   #3
Myke_J
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Lawrence, KS, Kansas
Posts: 219
Default

I brewed a 1.105 barleywine Friday. I checked it this morning at 9AM, around 38 hours since I pitched a 3.5L starter of Pacman, and it's down to 1.050 and chugging along nicely.

__________________
Myke_J is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 02:19 AM   #4
tpeterseufl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 35
Default

I tried hard to keep the temperature around 65. The sample tasted pretty good, but a little warm. I suppose some aging will help it mellow.

It sounds like a healthy amount of yeast can really do some damage in a short amount of time. The more I brew, the more amazed I am by those things.

__________________
tpeterseufl is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2010, 03:36 PM   #5
Myke_J
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Lawrence, KS, Kansas
Posts: 219
Default

To follow up on this, at 72 hours my barleywine has dropped from 1.105 to 1.022. So that's roughly 80% attenuation from the pacman so far and it's still looking pretty active. I'm hoping it's almost done and doesn't dry out too much more.

__________________
Myke_J is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2010, 04:13 PM   #6
Rick500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: KY
Posts: 2,617
Liked 9 Times on 7 Posts
Likes Given: 1

Default

I brewed a 1.105 barleywine on Saturday (I know I said Sunday in another post...it was Saturday...I lose track). I haven't taken a reading yet, but it was going nuts yesterday; today it's still going along at a good pace. I suspect it's 60 or 70% done. As long as the temp is okay, it's no problem.



__________________
Rick500 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
Aging my Barley wine with red wine soaked oak chips clept General Techniques 24 01-02-2011 08:56 PM
What makes a Barley wine.........well a Barley wine instead of a strong beer kkocher13 General Beer Discussion 5 01-08-2010 04:06 AM
Fast fermentation of Winter Warmer...too fast? jim12180 Fermentation & Yeast 2 12-14-2009 07:34 PM
Stuck fermentation barley wine cthompson116 Beginners Beer Brewing Forum 16 12-29-2008 08:51 PM
Should I Rack a Barley Wine to 2ndary if fermentation restarted after two weeks? ddwill Beginners Beer Brewing Forum 3 09-15-2008 01:18 PM