Adding Sugar? - Barleywine - Page 2

jmferris · 02-21-2011, 03:08 PM

Quote:

Originally Posted by eelpout

I guess I dont understand that.
So if I dont add extra sugar, yeast will stop eating the sugar thats already there?
or did I read that wrong?

It really depends on how big your beer really is. Someone can correct me if I am wrong, but I believe that this technique is commonly used for high-alcohol brews, as yeast can die off in more alcohol-rich environments. Really, it is akin to tempering your yeasties to survive the long haul.

FWIW, my last barleywine had an OG of 1.095 and a FG of 1.030. Not really a high-alcohol brew, coming in at about 8.6%, so it wasn't an issue for me. I am sure that I lost some of the brave little buggers along the way, but I had a big enough starter to get it over the hump and ferment out completely.

**JLem** · 02-21-2011, 03:18 PM

Quote:

Originally Posted by jmferris

It really depends on how big your beer really is. Someone can correct me if I am wrong, but I believe that this technique is commonly used for high-alcohol brews, as yeast can die off in more alcohol-rich environments. Really, it is akin to tempering your yeasties to survive the long haul.

FWIW, my last barleywine had an OG of 1.095 and a FG of 1.030. Not really a high-alcohol brew, coming in at about 8.6%, so it wasn't an issue for me. I am sure that I lost some of the brave little buggers along the way, but I had a big enough starter to get it over the hump and ferment out completely.

Also, the simple sugars from non-malt additions are easier for the yeast to metabolize. So much so that if there is too much in the wort initially, the yeast may not fully ferment the more complex sugars. However, I have never found under 10% simple sugars to be much of a problem.

gravit8 · 02-08-2012, 06:52 PM

Soooo...how are these doing a year later? I've got a 5 gal brewcraft barley extract kit on an extened boil right now, going to add 1lb of candi sugar and 1lb 'brewers' sugar (56% maltose cs) during the boil and about another 1lb of brown sugar at flame out. There is a total of 8lbs briess light gold DME in the pot already...

I'm expecting a fairly high OG and I'm giving it about 3 hours total on the boil to try and smooth it out. Using safale s-04, two packets worth. only 2 oz of hops, magnum and fuggle (both US).

Just curios how the other batches turned out.

gravit8 · 02-08-2012, 09:03 PM

ehh so I added 2lbs of brown sugar about 10 minutes before I pulled the pot off. OG is reading ~1.110 with my wort at a cool 59 degrees, ready to add yeast. I'll add updates later

gravit8 · 03-02-2012, 06:33 PM

3 weeks in primary at a stable 63f, xfer to 2ndary today.

gravity dropped fro OG 1.110 to a current 1.024, attenuating pretty close to the expected bottom of the s-04, nice darker amber/brown color still a but cloudy but a great rounded carmel mouthfeel. Could have used more hops but this'll be more english style I guess.

I'd still like to hear about the results from others on this thread, I know the BW style is a long-range project but, ehh...? Anyone?