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[scdukeboy]

I've had a barley wine dry hopping for a couple months that I brewed on 12/7/11 with a 1.124 og. It taste incredible!...problem is it stalled out at 1.04 fg. Would it be okay to bottle??? I'm not kegging yet.

 

[Calder]

1.124 to 1.040 = 11% abv.

What yeast? My bet is the yeast pooped out and there are still a lot of fermentables in there.

What would I do? I'd probably make a starter with a high gravity yeast (about 2 liters), then add some of this beer to the starter (2 liters), once it is going pour the whole starter (gallon) in the beer. Put it in the corner and leave it for a couple of weeks and then see what is happening.

I'd use a Belgian yeast, because I have several handy, but you could use WLP099. I don't think Champagne yeast will cut it as it doesn't work well on the complex sugars.

 

[usfmikeb]

Did you say its been dry hopping for months?

 

[scdukeboy]

Did you say its been dry hopping for months?

Why? Yea, maybe 2 months.

 

[scdukeboy]

1.124 to 1.040 = 11% abv.

What yeast? My bet is the yeast pooped out and there are still a lot of fermentables in there.

What would I do? I'd probably make a starter with a high gravity yeast (about 2 liters), then add some of this beer to the starter (2 liters), once it is going pour the whole starter (gallon) in the beer. Put it in the corner and leave it for a couple of weeks and then see what is happening.

I'd use a Belgian yeast, because I have several handy, but you could use WLP099. I don't think Champagne yeast will cut it as it doesn't work well on the complex sugars.

Hey thanks...I don't have my notes handy but I know I used some Whitelabs in the beginning along with a repitch of some champagne yeast. I know now I must make starters for brewing these BIG beers from now on.

 

[Revvy]

I have a barleywine that is finished at 1.040 and I'm not afraid of bottling it, because I know it's done.

The original gravity was 1.170, I used plenty of yeast (two types) and gave it plenty of oxygen, so I'm confident that it is good to bottle.

 

[usfmikeb]

Why? Yea, maybe 2 months.

Dry hopping for long periods of time will typically yield grassy flavors. Generally speaking, I don't leave my dry hops in for more than 10 days.

 

[scdukeboy]

Dry hopping for long periods of time will typically yield grassy flavors. Generally speaking, I don't leave my dry hops in for more than 10 days.

Okay...thx. First time for dry hopping and my homebrew shop told me it didn't matter. I used 2oz dried whole leaf Columbus hops. To me, it already taste incredible right out of the secondary....go figure.

 

[Greyhound]

I would go ahead and bottle. You've gotten over 75% attenuation and you said it tastes incredible. If you had said it tastes too sweet, then maybe I'd say to try re-pitching.

 

[Calder]

Dry hopping for long periods of time will typically yield grassy flavors. Generally speaking, I don't leave my dry hops in for more than 10 days.

Is this from experience, or are you just repeating something you heard?

I usually dry hop for 14 days and have never had 'grassy' flavors. I once dry hopped for 5 months, and it turned out to be a great beer ..... again, no grassy flavors.