wonderbread23
Well-Known Member
Hi Everyone,
I have a huge barley wine (1.134 OG) that has hit about 63% attenuation with US-05 and is starting to poop out (it's slightly above 12% ABV right now). This is pretty much what I expected, and am now in the process of building a massive champagne yeast starter which will be pitched to the barley wine at high krausen.
Long story short, the champagne yeast seems to be sitting at the bottom of the starter (4 packs into 1200ml 1.040 wort). It is bubbling a bit, but I'm trying to observe it for high krausen so I may pitch it into the barley wine. Does champagne yeast top ferment... should I expect a big krausen? The starter is 1.040 all malt wort with nutrient and hit with a massive amount of pure O2.
I have a huge barley wine (1.134 OG) that has hit about 63% attenuation with US-05 and is starting to poop out (it's slightly above 12% ABV right now). This is pretty much what I expected, and am now in the process of building a massive champagne yeast starter which will be pitched to the barley wine at high krausen.
Long story short, the champagne yeast seems to be sitting at the bottom of the starter (4 packs into 1200ml 1.040 wort). It is bubbling a bit, but I'm trying to observe it for high krausen so I may pitch it into the barley wine. Does champagne yeast top ferment... should I expect a big krausen? The starter is 1.040 all malt wort with nutrient and hit with a massive amount of pure O2.