O.K. I brewed this Barleywine in early May. The rough recipe is below and it’s based on a couple of different recipes for a good, big barleywine. I used nice, fresh ingredients.
6 lbs Amber LME
6 lbs Amber LME(late addition)
1 lbs Caramel 120
8 oz Chocolate Malt
1 lbs Corn Sugar
2oz Cascade 60min
3oz Fuggles 10min
Danstar Windsor yeast.
At any rate, the brew day went well and I was spot on with the OG of 1.10.
After about two weeks on primary and no activity for some time, I transferred to secondary and took a gravity reading. I forget what it was now because I’m at work, but it was only at around 5.5% alcohol. Temperatures had been fairly steady at around 68.
On Monday I pitched some Danstar CBC-1 Conditioning Yeast which had started well and was bubbling nicely when I proofed it. Again, relatively steady temperatures. A few bubbles from the airlock but nothing to write home about.
The imperial stout I have going which had the same yeast pitched on the same day is blowing out of the airlock so much I had to use a blowoff tube for the first time ever. (Same temps, too.)
Last night I went ahead and stirred up the yeast cake and then moved out of the brewing cupboard to a warmer spot. A bubble every 20 seconds or so. Great. Then nothing this morning.
I’ve been told to try the following:
Rack off into another fermenter and cap it. Feed the yeast cake with some dissolved corn sugar and put it in a warm place all mixed up at the bottom of the old carboy. If it gets really active, go ahead and rack back on top of it and keep it somewhere warm. Like, 70 to 80 F warm.
If the yeast cake doesn’t get active, I’ve been told to go ahead and pitch some champagne yeast. (Which I believe would need to be kept really cool.)
There is no sign of infection at all. I’d like to stick with an ale yeast at least until bottling but I’m starting to think I may have to try a champagne yeast to get this stuff finished off!
Any other advice or ideas before I get home and try all of this?
6 lbs Amber LME
6 lbs Amber LME(late addition)
1 lbs Caramel 120
8 oz Chocolate Malt
1 lbs Corn Sugar
2oz Cascade 60min
3oz Fuggles 10min
Danstar Windsor yeast.
At any rate, the brew day went well and I was spot on with the OG of 1.10.
After about two weeks on primary and no activity for some time, I transferred to secondary and took a gravity reading. I forget what it was now because I’m at work, but it was only at around 5.5% alcohol. Temperatures had been fairly steady at around 68.
On Monday I pitched some Danstar CBC-1 Conditioning Yeast which had started well and was bubbling nicely when I proofed it. Again, relatively steady temperatures. A few bubbles from the airlock but nothing to write home about.
The imperial stout I have going which had the same yeast pitched on the same day is blowing out of the airlock so much I had to use a blowoff tube for the first time ever. (Same temps, too.)
Last night I went ahead and stirred up the yeast cake and then moved out of the brewing cupboard to a warmer spot. A bubble every 20 seconds or so. Great. Then nothing this morning.
I’ve been told to try the following:
Rack off into another fermenter and cap it. Feed the yeast cake with some dissolved corn sugar and put it in a warm place all mixed up at the bottom of the old carboy. If it gets really active, go ahead and rack back on top of it and keep it somewhere warm. Like, 70 to 80 F warm.
If the yeast cake doesn’t get active, I’ve been told to go ahead and pitch some champagne yeast. (Which I believe would need to be kept really cool.)
There is no sign of infection at all. I’d like to stick with an ale yeast at least until bottling but I’m starting to think I may have to try a champagne yeast to get this stuff finished off!
Any other advice or ideas before I get home and try all of this?