I just brewed a batch of Charlie Papazian's "Colonel Coffin Barley Wine" that is in his book The Complete Joy of Homebrewing
and my O.G. was exactly 1.100 just like the book said it would be. We used a strong ale yeast like the book said (Wyeast 1056 - American Ale™
) and boy is this beer perking in the glass carboy. The intended F.G., according to the book, is 1.022-1.035.
I have a few questions... Prior to bottling should I add champagne yeast for carbonation or getting the last little bit of sugars out or if I am fine with just using the liquid yeast?
Should I re-rack this beer into a secondary and do anything then or wait until bottling. I just don't want to mess up this beer since it was very pricey.
Also if anyone has brewed this beer before and has any tips or has any comments on how this Barley Wine tasted, please post!
Thanks! - Wes