Brewers,
I'm getting ready to bottle a Lord Fatbottom Barleywine batch and I'm trying to figure out the best plan for bottling sugar. Bottle-bombs and/or over-carbonation are things I would like to avoid.
I will be re-yeasting, as it's been in secondary for about 5 months. With the FG at 1.030 (from OG of 1.121) I'm hesitant to add bottling sugar if there's still plenty of residual fermentables for the new yeast to carbonate properly. The sample doesn't taste overly sweet, but honestly with the hops still so forward, it's hard for me to tell.
At this point I'm thinking of adding half the bottling sugar I usually would, but I'd like to see if you guys have any experience bottling a brew of this type.
Would you add the "normal" amount of sugar? Half? No sugar? What do y'all think?
I'm getting ready to bottle a Lord Fatbottom Barleywine batch and I'm trying to figure out the best plan for bottling sugar. Bottle-bombs and/or over-carbonation are things I would like to avoid.
I will be re-yeasting, as it's been in secondary for about 5 months. With the FG at 1.030 (from OG of 1.121) I'm hesitant to add bottling sugar if there's still plenty of residual fermentables for the new yeast to carbonate properly. The sample doesn't taste overly sweet, but honestly with the hops still so forward, it's hard for me to tell.
At this point I'm thinking of adding half the bottling sugar I usually would, but I'd like to see if you guys have any experience bottling a brew of this type.
Would you add the "normal" amount of sugar? Half? No sugar? What do y'all think?