Hi all,
I have a barley wine that's stuck at 1.038
I racked it to a secondary well after the krausen had dropped (8 days), and I had pitched plenty of yeast (it blew off over a gallon in the first 36 hours of fermentation).
Its been in the secondary for almost 3 weeks, and the gravity hasn't dropped any since I put it in there, despite weekly rousing attempts.
Should I make a starter of a different yeast strain to finish it out? Add some nutrient? Make a starter of more of the same yeast?
(Initial gravity was 1.109)
Recipe:
Expected ABV: 10.5 %
Expected IBU (using Rager): 78.4
Boil Duration: 120.0 mins
Fermentation Temperature: 64 degF
Fermentables
UK Pale Ale Malt 19lb 0oz (83.3 %) In Mash/Steeped
German CaraMunich II 1lb 6oz (6.0 %) In Mash/Steeped
UK Rolled Oats 12.00 oz (3.3 %) In Mash/Steeped
German Munich Malt 8.00 oz (2.2 %) In Mash/Steeped
UK Chocolate Malt 2.00 oz (0.5 %) In Mash/Steeped
UK Roasted Barley 1.00 oz (0.3 %) In Mash/Steeped
Sugar - Turbinado 1lb 0oz (4.4 %) Start Of Boil
Hops
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used All Of Boil
US Centennial (8.5 % alpha) 1.00 oz Loose Pellet Hops used All Of Boil
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used 30 Min From End
Other Ingredients
Irish Moss 1.00 oz used In Boil
Yeast: Wyeast 1318-London Ale III - 3 vial equivalent
Schedule Name:Single Step Infusion (68C/154F)
I have a barley wine that's stuck at 1.038
I racked it to a secondary well after the krausen had dropped (8 days), and I had pitched plenty of yeast (it blew off over a gallon in the first 36 hours of fermentation).
Its been in the secondary for almost 3 weeks, and the gravity hasn't dropped any since I put it in there, despite weekly rousing attempts.
Should I make a starter of a different yeast strain to finish it out? Add some nutrient? Make a starter of more of the same yeast?
(Initial gravity was 1.109)
Recipe:
Expected ABV: 10.5 %
Expected IBU (using Rager): 78.4
Boil Duration: 120.0 mins
Fermentation Temperature: 64 degF
Fermentables
UK Pale Ale Malt 19lb 0oz (83.3 %) In Mash/Steeped
German CaraMunich II 1lb 6oz (6.0 %) In Mash/Steeped
UK Rolled Oats 12.00 oz (3.3 %) In Mash/Steeped
German Munich Malt 8.00 oz (2.2 %) In Mash/Steeped
UK Chocolate Malt 2.00 oz (0.5 %) In Mash/Steeped
UK Roasted Barley 1.00 oz (0.3 %) In Mash/Steeped
Sugar - Turbinado 1lb 0oz (4.4 %) Start Of Boil
Hops
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used All Of Boil
US Centennial (8.5 % alpha) 1.00 oz Loose Pellet Hops used All Of Boil
US Amarillo (8.0 % alpha) 1.00 oz Loose Pellet Hops used 30 Min From End
Other Ingredients
Irish Moss 1.00 oz used In Boil
Yeast: Wyeast 1318-London Ale III - 3 vial equivalent
Schedule Name:Single Step Infusion (68C/154F)