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Old 04-01-2007, 02:30 PM   #1
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Default Barleywine 1.145- 1.040?

My barleywine has slowed to a crawl. It's at 1.040 from 1.145. Thats pretty decent attenuation but a bigger FG than I've ever had before. I added a few drops of Beano several weaks ago and it didn't really help much. I haven't added any yeast nutrient in quit a while, should I add a bit more, or is 1.040 acceptable? I was hoping for 1.030. It's in the secondary and is 3 months old.

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Old 04-01-2007, 07:26 PM   #2
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Hey JnB, That is a huge OG. I would think that you could get lower than that by pitching a champagne yeast. What type did you start out with? What was the recipe you used? Cheers

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Old 04-01-2007, 07:46 PM   #3
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I don't know. You're looking at 70% AA and almost 14% abv, so your yeast might be maxed out.
Back in the day when they made those, I'm sure they'd have been happy with that TG. But then, they had different tastes, it would've aged awhile and developed some sourness, and would've been hopped to high hell in the first place, all so as to make that 1.040 less than hot syrup.
My suggestion would be taste it, and if you like it, great, and if you don't then throw a little Brett Brux and/or pediococcus in the carboy and leave it for six months in a not-too-cool place. Maybe throw away the stopper when you're done.

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Old 04-02-2007, 04:40 AM   #4
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30 lbs of grain and nearly 90 IBU's. I'm going to try some more Beano and age a little longer. I still have some very slow bubbling. I wish I would have racked to secondary a little earlier to leave a little more active yeast in the carboy. I did taste it, it wasn't bad. It definately is too green to drink still.

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Old 04-02-2007, 04:46 AM   #5
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I have a beer in my secondary that has a OG of 1.15, it is only at 1.045 as well! Was in primary for two months and is now sitting in secondary. Going to leave it there for a couple of months and see what happens.
Let me know how you get on.

Haggis

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Old 04-02-2007, 05:47 AM   #6
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Physically shake the carboy?

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Old 04-02-2007, 01:59 PM   #7
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On my stalled Maibock, I used Liquid Beano and 2 weeks later, I had no additional action, not a single bubble. Then I mashed up a Beano pill in sanitized and cooled water, stirred it up, dissolved it, tossed it in, and got action in a couple of days.

I can't say why, but the drops didn't work for me...

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Old 04-02-2007, 02:05 PM   #8
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Quote:
Then I mashed up a Beano pill in sanitized and cooled water, stirred it up, dissolved it, tossed it in, and got action in a couple of days.
I suppose most guys would get more action if they used beano...
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Old 04-02-2007, 04:24 PM   #9
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Quote:
Originally Posted by cweston
I suppose most guys would get more action if they used beano...
Bada bing!
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Old 04-03-2007, 04:21 AM   #10
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What kind of yeast did you start with? If you didn't use a high alcohol tolerant yeast then I don't think your gravity is going to get much lower with beano. As mentioned earlier your yeast are probably maxed out at 14% abv. Beano may increase the fermentability of the remaining sugars but if your yeast are too drunk to ferment them then your gravity won't drop much further. Adding a champagne yeast may help you reach the desired FG.

But congratulations on the truly epic OG!!!

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