Amanofbeer
Active Member
Hey guys, just wondering how long I should expect a barley wine to start fermenting...with a 2 liter starter og at 1.050 36 hours in advance, I thought this would have been a quicker start. This vial is newish, but it was exposed to heat in the 80s at times for 5 straight days, so I'm slightly worried about the viability. 24 hours after pitching on the yeast starter, it only smells like it's trying to ferment (you know what I mean) but there is little visible evidence of fermentation. Is it normal for barley wines to start off this slow and then go wild as I have read? At what point should I consider to re-pitch yeast? Also, og of the barley wine (including starter) was about 1.100.
Here are the details:
Malts:
11 lb 2 row pale
.8 lb caramel 90
.8 lb caramel 40
1 lb honey @flameout
1 lb table sugar @60 mins
Starter: 1 lb extra light malt extract
Starting Gravity: 1.100
yeast: WLP001
Only took 6 gallons of first runnings, boiled down to a useable 3.5, never mind later runnings.
total starting volume: 4 ish gallons
Have been aerating periodically, but maybe not all that aerated considering the strength?
Thoughts?
Here are the details:
Malts:
11 lb 2 row pale
.8 lb caramel 90
.8 lb caramel 40
1 lb honey @flameout
1 lb table sugar @60 mins
Starter: 1 lb extra light malt extract
Starting Gravity: 1.100
yeast: WLP001
Only took 6 gallons of first runnings, boiled down to a useable 3.5, never mind later runnings.
total starting volume: 4 ish gallons
Have been aerating periodically, but maybe not all that aerated considering the strength?
Thoughts?