Hello Everyone,
Currently I have american Barley wine in the primary fermenter (30 days) that I will be transferring over to the secondary later this week. I will age it for an additional 3 months, dry hop the last two weeks, and then bottle condition the beer. My barley wine has a SG of 1.105 and is currently sitting at 1.020, ~11%abv. My question is due to the high level of alcohol will I be able to bottle condition this beer with just priming sugar or will i have to pitch some fresh yeast as well? If so how much yeast should I add to the bottling bucket? and can I use the same yeast I fermented with (Nottingham) or do i need something like champagne yeast?
I do have the ability to force carbonate this beer in a keg and then bottle using my Blichmann beer gun, but i feel that this beer would age allot better in the bottle with natural carbonation.
Currently I have american Barley wine in the primary fermenter (30 days) that I will be transferring over to the secondary later this week. I will age it for an additional 3 months, dry hop the last two weeks, and then bottle condition the beer. My barley wine has a SG of 1.105 and is currently sitting at 1.020, ~11%abv. My question is due to the high level of alcohol will I be able to bottle condition this beer with just priming sugar or will i have to pitch some fresh yeast as well? If so how much yeast should I add to the bottling bucket? and can I use the same yeast I fermented with (Nottingham) or do i need something like champagne yeast?
I do have the ability to force carbonate this beer in a keg and then bottle using my Blichmann beer gun, but i feel that this beer would age allot better in the bottle with natural carbonation.