dzamba Well-Known Member Joined Feb 27, 2008 Messages 107 Reaction score 0 Location Queens, NY Dec 5, 2008 #1 og was 1.090 big barleywine but it stopped at 1.026. should I repitch to try to get it down a little more? what if I tried a different type of yeast?
og was 1.090 big barleywine but it stopped at 1.026. should I repitch to try to get it down a little more? what if I tried a different type of yeast?
czeknere Well-Known Member Joined Sep 2, 2008 Messages 146 Reaction score 0 Location Reading Dec 5, 2008 #2 If my calculations are right, thats ~ 71 % attenuation. What yeast are you using and what attenuation are you expecting? How long has it been in the primary?
If my calculations are right, thats ~ 71 % attenuation. What yeast are you using and what attenuation are you expecting? How long has it been in the primary?
OP OP dzamba Well-Known Member Joined Feb 27, 2008 Messages 107 Reaction score 0 Location Queens, NY Dec 5, 2008 #3 I made a starter with west coast ale yeast from white labs. been in the primary since Nov 9.
jcarson83 Well-Known Member Joined Jun 14, 2006 Messages 929 Reaction score 21 Location Springfield, MO Dec 5, 2008 #4 Your good for a barely wine.
czeknere Well-Known Member Joined Sep 2, 2008 Messages 146 Reaction score 0 Location Reading Dec 5, 2008 #5 I would agree.
OP OP dzamba Well-Known Member Joined Feb 27, 2008 Messages 107 Reaction score 0 Location Queens, NY Dec 5, 2008 #6 It tastes like a barleywine. Thanks for the reassurance. Na Zdrowie!
