dzamba

Recipes 

I heard that some barleywines will not carbonate well with priming sugar alone, and that some brewers use champagne yeast to carbonate it. How does this work? Do I add the yeast to the bottling bucket while I'm racking... and do I still use priming sugar?

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

jkarp

Recipes 

I did it with my barleywine last year after it aged in the secondary for 5 months. Came out perfect, but you've got to be careful. Be damn sure you really did hit your target FG or you could end up with bottle bombs when the champagne yeast kicks in.

I just added a half pack of hydrated yeast to the bottling bucket along with the priming sugar.

smizak

Recipes 

I second that warning, make SURE your intial yeast has done it's job as thoroughly as possible. Agitate the carboy and raise your temp a little if you can, just to be sure.

__________________
On Deck: AIPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Apfelwein

Bottled: Amarillo Sour Saison, Apfelwein w/amber candi syrup, Bourbon-Oaked Cider, Robust-ish Porter

vespa2t

Recipes 

yes, Champagne yeast works great for carb'ing a high grav brew. Imparts almost no flavor. I pitch it right in the bottling bucket prior to bottling. I let it hydrate for about 30min in some disolved DME first...Works fantastic.

__________________
-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.

dzamba

Recipes 

I wasn't following a recipe for this one. SG was 1.090 got it down to 1.020 and racked to secondary last night. Maybe it'll go down a little more. I'll bottle next weekend (if possible) with the champagne yeast.
Thanks for the advice.

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

Paco

Recipes 

So assuming the FG is fully reached, the champagne yeast won't work more on the remaining (unfermentable) sugar, correct?

__________________
My Blog - My business web site - My brew log