SATXbrew
Well-Known Member
- Joined
- Feb 25, 2008
- Messages
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Hi all! I have a question about my first barley wine I have been fermenting for about 3 months now. Here is the recipe.
20 lbs 2 Row
1.5 Crystal
1 biscuit
1L Calif Ale Starter
1 vile WL Calif Ale
I didn't have time to do a 2L starter, so that is why I added the additional vile. I know it is not ideal.
OG was 1.120
Gravity now is 1050 so it is just shy of 9% ABV
I was hoping it would go lower than that because I took a sample and it is super sweet. I am ok with the alcohol as it is, but I would like it to dry out.
I have half of this batch and my brother has the other. We decided to experiment and pitch more yeast to get the FG down. He pitched some champagne yeast and I pitched a vile of belgian yeast WLP500.
We did that about a week ago and nothing has visibly happened to either of our beers. I know you cant really go by that but I would have expected some sort of reaction.
So my question is, what is going to happen to the flavor if the yeast didn't eat any sugars? If I want to get the FG down more, where should I go from here? I will take a sample tomorrow to find out for sure if anything has progressed. How much can I expect the sweetness to go down on it's own? I am planning for about 1 year fermentation so I know that is still a long ways off.
Thanks for the help!!
20 lbs 2 Row
1.5 Crystal
1 biscuit
1L Calif Ale Starter
1 vile WL Calif Ale
I didn't have time to do a 2L starter, so that is why I added the additional vile. I know it is not ideal.
OG was 1.120
Gravity now is 1050 so it is just shy of 9% ABV
I was hoping it would go lower than that because I took a sample and it is super sweet. I am ok with the alcohol as it is, but I would like it to dry out.
I have half of this batch and my brother has the other. We decided to experiment and pitch more yeast to get the FG down. He pitched some champagne yeast and I pitched a vile of belgian yeast WLP500.
We did that about a week ago and nothing has visibly happened to either of our beers. I know you cant really go by that but I would have expected some sort of reaction.
So my question is, what is going to happen to the flavor if the yeast didn't eat any sugars? If I want to get the FG down more, where should I go from here? I will take a sample tomorrow to find out for sure if anything has progressed. How much can I expect the sweetness to go down on it's own? I am planning for about 1 year fermentation so I know that is still a long ways off.
Thanks for the help!!