Hi there folks,
I'm waiting for an OG-1.120 barley wine (31# Marris Otter, parti-gyle) to reach 1.025, but the fermentation has stopped at 1.060 after 1 week -- it is now 2 weeks in the primary with no change. I'm guessing this is due to a greater mash temperature than needed (around the 160F mark). I'm going to repitch some WL San Diego (sim. california) yeast, and I'm wondering if I need to make a starter for this one. Package says a starter is needed for OG-1.070 beers, but it is now at 1.060, though with less fermentable sugars.
Your take?
Thanks!
I'm waiting for an OG-1.120 barley wine (31# Marris Otter, parti-gyle) to reach 1.025, but the fermentation has stopped at 1.060 after 1 week -- it is now 2 weeks in the primary with no change. I'm guessing this is due to a greater mash temperature than needed (around the 160F mark). I'm going to repitch some WL San Diego (sim. california) yeast, and I'm wondering if I need to make a starter for this one. Package says a starter is needed for OG-1.070 beers, but it is now at 1.060, though with less fermentable sugars.
Your take?
Thanks!