I recently brewed a big barleywine with an OG of 1.128. I was hoping to make something for competition, but this one had the most attenuation that I've ever produced.
I mashed at 148 degrees...pitched onto a fresh PacMan yeast cake....added 3 times the normal amount of yeast nutrient. Then 3 days later I pitched a 1.5L of a WLP099 starter. Each day for the first 5 days I oxygenated with O2 for at least a minute.
Today is the 11th day of fermentation and it is at 1.002. I'm thinking that it might go down to .095.
I'd really like to hear from any of you that have brewed a 15% + beer. Now that I'm at 16.6%, I'm curious about pushing further.
Thanks to HBT and all of you for helping me make better beers.
I mashed at 148 degrees...pitched onto a fresh PacMan yeast cake....added 3 times the normal amount of yeast nutrient. Then 3 days later I pitched a 1.5L of a WLP099 starter. Each day for the first 5 days I oxygenated with O2 for at least a minute.
Today is the 11th day of fermentation and it is at 1.002. I'm thinking that it might go down to .095.
I'd really like to hear from any of you that have brewed a 15% + beer. Now that I'm at 16.6%, I'm curious about pushing further.
Thanks to HBT and all of you for helping me make better beers.