Partial Mash Yeast:
California V Yeast Starter:
n/a Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
4 Original Gravity:
1.091 Final Gravity:
90-100 Boiling Time (Minutes):
Light Brown Primary Fermentation (# of Days & Temp):
14 days, 60-75 degrees Additional Fermentation:
Bottle Conditioning Secondary Fermentation (# of Days & Temp):
14, 60-75 degrees Tasting Notes:
Very bitter on the back end, no carbonation, still sweet from priming sugar
Hey, I was attempting to make a 5 gal IPA and instead ended up with a 4 gal nearly Barleywine. This is only my second batch and I haven't been taking gravity readings (like I will next time) but using an online calculator I figure this beer is sitting at 9%. I have already tried this beer after a week (I know, I'm eager!) of conditioning, and it is pretty much flat. I'm realizing now that it may be too much for the yeast. Any experience with California V and alcohol tolerance? Any hope for my flat beer? Will it finish conditioning after several more weeks?
Any thoughts will help. Thanks!