Hello All,
I just brewed a barley wine. I have 4 gallons of 1.112 wort that is fermenting right now. I have 1.6gal 1.200 wort in bottles (after I pulled the 4gal that's now fermenting out of the boil, I boiled the remaining wort even longer). I also have WLP099 super high gravity yeast (I did a 6L starter, so I've got plenty).
I'm trying to figure out the best way to add the 1.200 wort and WLP099 yest to my ferment. I was planning on waiting until the 4gal ferment gets down to ~1.060 (this would take 36-48 hours), then pitch the WLP099 along with some of the 1.200 wort. After this, I was planning on adding more of the 1.200 wort every day until either it stopped fermenting or until I ran out of 1.200 wort.
Regarding how much 1.200 wort I would add each time, I was planning on adding enough wort to get the gravity up to between 1.090 and 1.100.
Regarding pitching the WLP099, I was planning on getting it started with a watered-down solution of my 1.200 wort, waiting for it to get to high krausen, then pitching it into the fermenter.
Any tips or tricks or advice?
Thanks!
I just brewed a barley wine. I have 4 gallons of 1.112 wort that is fermenting right now. I have 1.6gal 1.200 wort in bottles (after I pulled the 4gal that's now fermenting out of the boil, I boiled the remaining wort even longer). I also have WLP099 super high gravity yeast (I did a 6L starter, so I've got plenty).
I'm trying to figure out the best way to add the 1.200 wort and WLP099 yest to my ferment. I was planning on waiting until the 4gal ferment gets down to ~1.060 (this would take 36-48 hours), then pitch the WLP099 along with some of the 1.200 wort. After this, I was planning on adding more of the 1.200 wort every day until either it stopped fermenting or until I ran out of 1.200 wort.
Regarding how much 1.200 wort I would add each time, I was planning on adding enough wort to get the gravity up to between 1.090 and 1.100.
Regarding pitching the WLP099, I was planning on getting it started with a watered-down solution of my 1.200 wort, waiting for it to get to high krausen, then pitching it into the fermenter.
Any tips or tricks or advice?
Thanks!