Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > barley wine ferment...

Reply
 
LinkBack Thread Tools
Old 01-27-2007, 04:49 PM   #1
uglygoat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
uglygoat's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,779
Liked 7 Times on 7 Posts
Likes Given: 1

Default barley wine ferment...

brewed this beast up on 12/31/06

15 lbs pale malt
5 lbs munich malt
.5 lbs biscuit
.5 lbs special b

og was 1.098 for my six gallon batch.

pitched atop white labs irish ale yeast cake from previous batch. wl says this yeast can handle higher gravity...

almost a month later gravity is down to 1.035ish

i want to get it down around 1.025 or so, but don't know if the irish yeast is really up to the task. i've been swirlling the fermenter once a week to try and rustle up the yeast, which seems to have helped a bit. at two weeks into the ferment the gravity was 1.045ish

i'm reluctant to pitch champaign yeast, i don't want this beer too dry. any thoughts or suggestions?

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
uglygoat is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2007, 06:49 PM   #2
jager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2006
Location: Gonzales, Louisiana
Posts: 83
Default

what temperature did it ferment at?



I would rack it off and up the temperature a couple of degrees and see if that helps.



currently your at 64% attenuation, but if you want to get to 1.025 that would equal 74%, and white labs lists wlp004 as having between 69% and 74%. So achieving 74% might be a little bit of a stretch at this point.


Dave

__________________

Last edited by jager; 01-27-2007 at 07:04 PM.
jager is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2007, 08:52 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

You're pushing the limit on that yeast, but most of the very high gravity yeasts have high attenuation and you don't want that. (Wlp099 can hit >80%) I'd rack it to a secondary & give it another month. The yeast is low flocculation and you should have plenty in suspension.

I haven't had a problem with champaign yeast drying out barleywines, it doesn't seem to process the heavy sugars.

__________________

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 01-27-2007, 10:21 PM   #4
perry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Posts: 218
Default

jager, how does one figure percentage of attenuation? Is there a formula?

thanks, -p

__________________
perry is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2007, 02:35 AM   #5
uglygoat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
uglygoat's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,779
Liked 7 Times on 7 Posts
Likes Given: 1

Default

it's been at 64 F for the duration.

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
uglygoat is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2007, 03:33 AM   #6
skou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Mesa, Arizona
Posts: 319
Liked 2 Times on 2 Posts

Default

Try some Lalvin D-47 yeast. It isn't champagne yeast, but is still good up to 14-15%.

steve

__________________
skou is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2007, 07:01 AM   #7
jager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2006
Location: Gonzales, Louisiana
Posts: 83
Default

I'd try to bump the temperature up to 68 or 70.


attenuation = original gravity minus final gravity divided by original gravity then times that number by 100 (but when you do the gravities don't include the 1 (like 1.050 would be just .05)

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


Quick Reply
Message:
Options
Thread Tools


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
pomegranate wine won't ferment Spar Wine Making Forum 18 07-28-2009 01:18 AM
Barley Wine With Wine Yeast? Orangevango Recipes/Ingredients 4 11-29-2008 02:02 PM
Can I ferment an ale from a wine yeast? Dextersmom General Techniques 2 03-28-2008 03:13 PM
Why won't my white wine ferment? woog11 Wine Making Forum 4 09-04-2007 02:24 PM