ryansullivan
Member
A few months ago, I tried to make John Palmer's Fightin' Urak-Hai Barleywine. My mash was apparently incredibly inefficient, and I only got an OG of ~1.050 instead of the expected ~1.100.
In a desperate attempt to fix the gravity, I added 5 pounds of amber DME, which I couldn't add until the height of primary fermentation (this made a giant foamy mess all over my floor by the way, so I don't recommend trying it).
Anyway, after aging it for almost 2 months, I finally kegged it and sampled it. It is strong and has a slight whiskey taste from some oak cubes I added, but it overwhelmingly tastes like DME. The FG upon kegging was 1.022, which was not decreasing anymore.
Can this be fixed? Did I add too much DME too late? Should I try pitching more yeast?
In a desperate attempt to fix the gravity, I added 5 pounds of amber DME, which I couldn't add until the height of primary fermentation (this made a giant foamy mess all over my floor by the way, so I don't recommend trying it).
Anyway, after aging it for almost 2 months, I finally kegged it and sampled it. It is strong and has a slight whiskey taste from some oak cubes I added, but it overwhelmingly tastes like DME. The FG upon kegging was 1.022, which was not decreasing anymore.
Can this be fixed? Did I add too much DME too late? Should I try pitching more yeast?