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Old 10-11-2012, 04:29 PM   #1
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Default Barleywine (11% ABV) aging in secondary for 7 Months - Add Yeast at Bottling?

Hello all,

Title says it all. Should I add yeast at bottling? or will it eventually carb up? Hoping to hand out at Christmas.

Thanks.

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Old 10-11-2012, 04:46 PM   #2
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I would think it to be fine. I did about the same thing.

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Old 10-11-2012, 05:26 PM   #3
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How long did it take to carb up?

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Old 10-11-2012, 08:52 PM   #4
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I brewed a barleywine in Nov 2011 (ABV 13%). Primary for 2 months, secondary on oak spirals until May of this year. At bottling time, I added (kept talking myself out of it, but did it anyway) 1 packet of Red Star Champagne yeast and the appropriate amount of priming sugar. I opened the first bottle at my Homebrew Club last night. I was perfectly carbonated and tasted wonderful. I imagine that it will be even better in another year or so (assuming it will last that long).

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Old 10-12-2012, 06:27 PM   #5
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i had a 12% barleywine that was conditioned for 6 months and the yeast did not survive that long. about 5 months after bottling, zero carbonation. adding more yeast isnt a bad idea, and if i ever bottle a barleywine again that is what i will do. force carbonating is so much easier though...

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Old 10-12-2012, 06:28 PM   #6
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I would add more yeast if I were you. I've had problems with bigger beers and carbing.

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Old 10-12-2012, 06:41 PM   #7
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I would add more yeast too. Just go for a nice neutral strain and it doesnt take much. Their only job is to cough up enough CO2 for carbonation.

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Old 10-12-2012, 07:01 PM   #8
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How much should i add, half a packet?

Also, how should I add it? Rehydrate and lightly stir into bottling bucket just like corn sugar?

Thanks!

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Old 10-12-2012, 08:54 PM   #9
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I would just all a whole pack of like safale 04 or 05. I believe 04 is more flocculant. You should rehydrate it (with pre-boiled and cooled ~80F) before you put it in the bucket as the alcohol in the beer can shock and/or kill it. I like to put it in before I start racking so it gets mixed as it fills.

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Old 10-14-2012, 04:04 PM   #10
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Well, I would maybe used something else than us05 or s04 in your case. 11% is about their maximal resistance. To take them directly in a 11% alcool liquid, it might be such a shock for them. I would maybe use, at least the s33 or t58, that are better for high ABV, or go with a strong belgian yeast. You won't have enough fermentation for them to add flavors, and you'll be sure they survive the shock.

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