Barleywine 1.145- 1.040? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Barleywine 1.145- 1.040?

Reply
 
Thread Tools
Old 04-01-2007, 02:30 PM   #1
Jeepsn beer
HBT_LIFETIMESUPPORTER.png
 
Jeepsn beer's Avatar
Recipes 
 
Aug 2006
Posts: 108
Liked 2 Times on 1 Posts



My barleywine has slowed to a crawl. It's at 1.040 from 1.145. Thats pretty decent attenuation but a bigger FG than I've ever had before. I added a few drops of Beano several weaks ago and it didn't really help much. I haven't added any yeast nutrient in quit a while, should I add a bit more, or is 1.040 acceptable? I was hoping for 1.030. It's in the secondary and is 3 months old.
__________________
Primary- Sweet traditional Orange blossom mead


Secondary- Coconut Porter
-Amarillo pale ale

Kegged n' bottled-

-Dry traditional mead
-Chocolate Robust Porter
-Willamette apricot Blonde
-Blueberry melomel
-Edworts Apfelwine
- Red raspberry melomel
- AG Octoberfest

 
Reply With Quote
Old 04-01-2007, 07:26 PM   #2
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
 
Gabe's Avatar
Recipes 
 
Apr 2006
Central coast
Posts: 715
Liked 2 Times on 2 Posts


Hey JnB, That is a huge OG. I would think that you could get lower than that by pitching a champagne yeast. What type did you start out with? What was the recipe you used? Cheers

 
Reply With Quote
Old 04-01-2007, 07:46 PM   #3
abt
Recipes 
 
Mar 2007
Posts: 83
Liked 3 Times on 3 Posts


I don't know. You're looking at 70% AA and almost 14% abv, so your yeast might be maxed out.
Back in the day when they made those, I'm sure they'd have been happy with that TG. But then, they had different tastes, it would've aged awhile and developed some sourness, and would've been hopped to high hell in the first place, all so as to make that 1.040 less than hot syrup.
My suggestion would be taste it, and if you like it, great, and if you don't then throw a little Brett Brux and/or pediococcus in the carboy and leave it for six months in a not-too-cool place. Maybe throw away the stopper when you're done.

 
Reply With Quote
Old 04-02-2007, 04:40 AM   #4
Jeepsn beer
HBT_LIFETIMESUPPORTER.png
 
Jeepsn beer's Avatar
Recipes 
 
Aug 2006
Posts: 108
Liked 2 Times on 1 Posts


30 lbs of grain and nearly 90 IBU's. I'm going to try some more Beano and age a little longer. I still have some very slow bubbling. I wish I would have racked to secondary a little earlier to leave a little more active yeast in the carboy. I did taste it, it wasn't bad. It definately is too green to drink still.
__________________
Primary- Sweet traditional Orange blossom mead


Secondary- Coconut Porter
-Amarillo pale ale

Kegged n' bottled-

-Dry traditional mead
-Chocolate Robust Porter
-Willamette apricot Blonde
-Blueberry melomel
-Edworts Apfelwine
- Red raspberry melomel
- AG Octoberfest

 
Reply With Quote
Old 04-02-2007, 04:46 AM   #5
dibby33
 
dibby33's Avatar
Recipes 
 
Nov 2006
Hobart, Tasmania
Posts: 2,127
Liked 15 Times on 15 Posts


I have a beer in my secondary that has a OG of 1.15, it is only at 1.045 as well! Was in primary for two months and is now sitting in secondary. Going to leave it there for a couple of months and see what happens.
Let me know how you get on.

Haggis
__________________

Primary
s : Ginger Beer, Wheat Beer
.
Secondary :
Empty
Bottled
: all drunk
Drinking : A Lot.
Next Up : Wheat Beer with grainy things

 
Reply With Quote
Old 04-02-2007, 05:47 AM   #6
Chillbrook
Recipes 
 
Jan 2007
Niagara Region, Canada
Posts: 73

Physically shake the carboy?

 
Reply With Quote
Old 04-02-2007, 01:59 PM   #7
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
 
Sir Humpsalot's Avatar
Recipes 
 
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts


On my stalled Maibock, I used Liquid Beano and 2 weeks later, I had no additional action, not a single bubble. Then I mashed up a Beano pill in sanitized and cooled water, stirred it up, dissolved it, tossed it in, and got action in a couple of days.

I can't say why, but the drops didn't work for me...
__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
Reply With Quote
Old 04-02-2007, 02:05 PM   #8
cweston
 
cweston's Avatar
Recipes 
 
Feb 2006
Manhattan, KS
Posts: 2,014
Liked 18 Times on 11 Posts


Quote:
Then I mashed up a Beano pill in sanitized and cooled water, stirred it up, dissolved it, tossed it in, and got action in a couple of days.
I suppose most guys would get more action if they used beano...
__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

 
Reply With Quote
Old 04-02-2007, 04:24 PM   #9
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts


Quote:
Originally Posted by cweston
I suppose most guys would get more action if they used beano...
Bada bing!
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 04-03-2007, 04:21 AM   #10
haish
Recipes 
 
Apr 2006
Auckland, New Zealand
Posts: 7

What kind of yeast did you start with? If you didn't use a high alcohol tolerant yeast then I don't think your gravity is going to get much lower with beano. As mentioned earlier your yeast are probably maxed out at 14% abv. Beano may increase the fermentability of the remaining sugars but if your yeast are too drunk to ferment them then your gravity won't drop much further. Adding a champagne yeast may help you reach the desired FG.

But congratulations on the truly epic OG!!!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barleywine W/ Rye? vtchuck Recipes/Ingredients 4 06-27-2008 04:30 PM
My First Barleywine Dextersmom General Beer Discussion 5 04-15-2008 09:18 PM
Barleywine help riored4v Recipes/Ingredients 8 04-11-2008 09:23 PM
1st Barleywine Big Al All Grain & Partial Mash Brewing 2 02-16-2007 08:26 AM
barleywine rod General Beer Discussion 4 04-09-2006 03:25 PM


Forum Jump