chemicalcraig
Well-Known Member
I brewed an imperial brown ale that kind of toes the line with a barleywine. Primary fermentation is done and it's sitting in the secondary. It started at 1.086 and got down to 1.017 giving 8.9% ABV and 80% AA. I used 2 packets of safale us05. My question is this: since I racked to a secondary and given the higher alcohol content and attenuation of this beer, do I need to pitch some yeast into the bottling bucket when it gets bottled? My thinking is that whatever little yeast made it to the secondary is probably stressed from working so hard and nearly dead from the toxic effects of alcohol on yeast.
What have people done with their barleywines?
What have people done with their barleywines?