to pitch or not to pitch

Surfman · Mar 22, 2008

my 1st barley wine is in the fermenter. the og was 1.094 and i used witbread yeast. the sg has been stuck around 1.021 for the past few days, should i pitch more yeast, if so, what kind. champagne? this is my 1st big beer and i have never experienced stuck fermentation.

thanks :mug:

sully · Mar 22, 2008

i could be wrong but that looks like the yeast did a pretty good job.

Arneba28 · Mar 22, 2008

If it was a traditional barleywine type recipe that should be finished for the most part. If you used Wyeast's strain then its prob done. most of there yeasts have a 10% tolerance I believe

conpewter · Mar 22, 2008

I would agree, seems done. Not too bad for a large OG actually, now just need to let it age for a good while.

RichBrewer · Mar 22, 2008

I agree too! It sounds finished to me. This one is going to take a long time to be at it's peak. You will need to be patient.

Surfman · Mar 23, 2008

thanks for the feedback, i plan on letting it go in secondary for a few months then a few more in the bottle.

to pitch or not to pitch

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to pitch or not to pitch

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Surfman

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sully

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