I brewed a pretty huge Barleywine 18 days ago. SG of 1.123. Anyway, after I let primary fermentation subside, I figured I'd rack to another big carboy and repitch w/ champagne yeast to finish her off. I didn't take any SG readings, but I figured, with a 1.123 starting gravity (according to promash), the champagne yeast would still have some stuff to chew on. So, I did just that, over the weekend. 3 days later, there is no acitivity whatsoever. Thoughts?
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)