Recipe Type: Partial Mash
Yeast: California V
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 4
Original Gravity: 1.091
Final Gravity: 1.022
Boiling Time (Minutes): 60
Color: Light Brown
Primary Fermentation (# of Days & Temp): 14 days, 60-75 degrees
Additional Fermentation: Bottle Conditioning
Secondary Fermentation (# of Days & Temp): 14, 60-75 degrees
Tasting Notes: Very bitter on the back end, no carbonation, still sweet from priming sugar
Hey, I was attempting to make a 5 gal IPA and instead ended up with a 4 gal nearly Barleywine. This is only my second batch and I haven't been taking gravity readings (like I will next time) but using an online calculator I figure this beer is sitting at 9%. I have already tried this beer after a week (I know, I'm eager!) of conditioning, and it is pretty much flat. I'm realizing now that it may be too much for the yeast. Any experience with California V and alcohol tolerance? Any hope for my flat beer? Will it finish conditioning after several more weeks?
Any thoughts will help. Thanks!