tpeterseufl
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- Joined
- Mar 17, 2009
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So I pitched a barley wine onto a US-05 yeast cake. It was only a 2-gallon batch, and the cake was from a 3-gallon batch of an American amber. The airlock pretty much stopped after 72 hours. I took a hydrometer reading, and the 1.096 OG barley wine is down to 1.018. Should I be concerned with how fast or dry this fermented?