Hi there folks,
I brewed "Brewing Better Beer"'s 7-yo barleywine at the beggining of July. The mash temperature was a few degrees too high, so it had a hard time reaching a decent FG (OG: 1.120, FG: 1.032). I pitched three times; once with some Wyeast yeast, then 3 weeks after that with WL San Diego, then 3 weeks after that with WL English Dry (the one I intended to pitch in a first place). It's been sitting in secondary for 3 more weeks now.
I'm going to bottle today; IIRC what is in the recipe, I should use half the usual amount of priming sugar for this big one, i.e., around 80g in 1L of water. As I pitched the English Dry less than a month ago, I'm not planning to pitch more yeast.
Does that sound right, in particular for the amount of priming sugar?
PS: If anyone can have a look at the recipe in the book, I'd be glad to know. I can't seem to find the book right now...