undyingpirate
Member
Hey everyone,
So, I recently brewed up a barleywine that I'm going to be aging until about 2/18/13 in celebration of a big moment in my life. The problem is that it way over-attenuated. I had an expected OG of 1.108, but I didn't realize with such a large beer that getting your normal efficiency is tough, so I ended up with a 1.091. I had already made a really big starter with WLP099 and that took it all the way down to 1.004, way too dry. So now I have this really high ABV beer with no body like you would expect from a barleywine, so I want to restore some of that body. I have only heard of backsweetening with lactose and have never done it before. Would this be the best way to restore some body? And if so, what is the technique on how to do it? I would like it to be somewhere in the 1.018-1.022 range. It has been in primary for just about a month and I'm not planning on moving it to secondary for about another month. Thanks in advance for any help,
-SEAN
So, I recently brewed up a barleywine that I'm going to be aging until about 2/18/13 in celebration of a big moment in my life. The problem is that it way over-attenuated. I had an expected OG of 1.108, but I didn't realize with such a large beer that getting your normal efficiency is tough, so I ended up with a 1.091. I had already made a really big starter with WLP099 and that took it all the way down to 1.004, way too dry. So now I have this really high ABV beer with no body like you would expect from a barleywine, so I want to restore some of that body. I have only heard of backsweetening with lactose and have never done it before. Would this be the best way to restore some body? And if so, what is the technique on how to do it? I would like it to be somewhere in the 1.018-1.022 range. It has been in primary for just about a month and I'm not planning on moving it to secondary for about another month. Thanks in advance for any help,
-SEAN