bruderbier
Member
Ok, so I have a barleywine OG 1.115 that seems to have petered out after being pitched directly on a cake of WLP007 at 1.033 after 3 weeks. Apparent attenuation of 71%
A little higher FG than I was hoping, but it is what it is.
So, I'm planning to let it sit another week, secondary a few months, and then bottle. The question is: Assuming the gravity doesn't drop any more and I pitch some US05 or similar at bottling, will the priming yeast eat up some more sugar like 4 more points and give me bottle bombs? Should I add less priming sugar?
First Barleywine, sorry if it is a common question but I couldn't find an answer.
A little higher FG than I was hoping, but it is what it is.
So, I'm planning to let it sit another week, secondary a few months, and then bottle. The question is: Assuming the gravity doesn't drop any more and I pitch some US05 or similar at bottling, will the priming yeast eat up some more sugar like 4 more points and give me bottle bombs? Should I add less priming sugar?
First Barleywine, sorry if it is a common question but I couldn't find an answer.