OpenGlobeBrewer
Member
Hey guys,brewed an all grain barley wine last weekend and instead of 1.100 I ended up starting at 1.071. I was planning on adding bourbon soaked oak chips (never use oak before) to this but now I am worried it won't have the gravity to stand up to the oak. Fermentation is slowing down and I'll be racking to two 3 gallon car boys soon, adding the oak to one. Should I leave it as is and proceed with my plan, skip the oak all together, add sugar to both to raise the gravity, or add sugar to the one with the oak and leave the other alone? Thanks for your input!