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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Barleywine - champagne yeast help!
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Old 06-13-2012, 08:38 PM   #21
grssmnperez
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Right now it only champagne yeast goin.

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Old 06-13-2012, 09:50 PM   #22
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I'd be interested to see how far down it goes, Champagne/Wine yeasts typically only eat simple sugars.


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Old 06-16-2012, 11:22 PM   #23
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Quote:
Originally Posted by wyzazz
I'd be interested to see how far down it goes, Champagne/Wine yeasts typically only eat simple sugars.


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After this i ricked and added some amylase. Also made a starter with the wlp099 using the partially fermented wort to get it used to the alcohol and champagne yeast that was already in there and stalled out.
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Old 06-16-2012, 11:30 PM   #24
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Quote:
Originally Posted by wyzazz
I'd be interested to see how far down it goes, Champagne/Wine yeasts typically only eat simple sugars.


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So heres where we are at so far. I aerated and added some amylase from my lhbs. I also made a starter of wlp099 using the partially fermented wort to take it to the next level because the sugars were not fully fermented. Thoughts?
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Old 06-16-2012, 11:31 PM   #25
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Sorry for the somewhat double post i thought it didnt go through the first time.
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Old 06-17-2012, 01:33 AM   #26
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How long has it been since adding the amylase? Give it a few weeks.
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Old 06-17-2012, 02:17 AM   #27
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I added this afternoon but i already mixed the starter so its kinda too late to turn back now as far as i know but i am going on vacation for three weeks and leaving this friday.
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Old 06-17-2012, 02:18 AM   #28
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Quote:
Originally Posted by wyzazz
How long has it been since adding the amylase? Give it a few weeks.
That reading was taken before putting the amylase in.
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Old 06-17-2012, 02:19 AM   #29
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Quote:
Originally Posted by grssmnperez View Post
That reading was taken before putting the amylase in.
Let the amylase sit for a while, it will take time for it to work at fermentation temps.
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Old 06-17-2012, 02:30 AM   #30
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Quote:
Originally Posted by wyzazz

Let the amylase sit for a while, it will take time for it to work at fermentation temps.
Wht about the starter i just made? It wont survive for a month for when i come home.


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