Steve973
Well-Known Member
About a week and 3 days ago, we brewed an english barleywine that started at 1.090. We used White Labs London Dry ale yeast, and now it's down to 1.030. We have 7 more points until 75% attenuation is reached, but the bubbling is down to about 1 per 15-20 seconds through the airlock. I was wondering if it'd be okay to try to finish the beer off by racking it to secondary and introducing some of the WL Super High Gravity ale yeast. Or would that alter the character of the beer too much even though most of the fermentation happened with the english ale yeast? Comments welcome and appreciated. And thanks in advance!