sencindiver
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- Nov 25, 2011
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I have a nearly all grain Barley wine (added DME to get to a 1120 OG). Hit all my numbers. Hit it well with bottled oxygen and stone for 2 min. Pitched a 2 liter starter of 1056. Start well - pretty big blow off - settled down and I left it at 68/70 degrees for 6 weeks. At 6 weeks OG at 1055. Pitched a packet of dry champagne yeast - little activity - moved it to 1052 after 2 weeks. Left it alone for 4 weeks - still at 1052 - so made another 2 liter starter of 1056, racked off the yeast to another carboy, added 1 tbs of Amylase to the 5 gals - repitched and left for 12 weeks at +- 70 degrees. Again little activity - now down to 1049.
One suggestion from the brewers at a local brewpub - was to oxygenate again - and repitch another 2 liter starter. Others at my LHBS objected to this.
I would like to get the beer to around 1030 - 1035 - tastes very sweet now. I have never done such a big beer before and have so much time and % $s into this beer - that I don't want to totally screw it up and dump.
Any experience ? Thanks
One suggestion from the brewers at a local brewpub - was to oxygenate again - and repitch another 2 liter starter. Others at my LHBS objected to this.
I would like to get the beer to around 1030 - 1035 - tastes very sweet now. I have never done such a big beer before and have so much time and % $s into this beer - that I don't want to totally screw it up and dump.
Any experience ? Thanks