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adding dextrose

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Jan 29, 2012
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ozark
I goofed and mashed to high on my barleywine. Right now it sweet and stuck at 1.070. I started at 1.132. I was thinking about adding some dextrose to my secondary to help get my abv closer to 10% and help dry out some of the sweetness. Anyone have any tips advise on doing so.
 
Instead of adding dextrose you might consider blending it with a beer you mash really low and get good attenuation out of. That way you will have a better shot of it tasting right instead of futzing about with a 10% beer that pours like syrup.
 
I second blending... Maybe a mild ale that you mash low on to make it really dry


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What's it fermenting at? Maybe bring the temp up a few degrees and whirl it a little to bring yeast back into suspension?
 
Its sitting at 74 degrees. I have been monitoring it for 2 weeks. I also added champagne yeast before I remembered I had mash problems. It still hasn't changed. Im not as worried about the abv as much as I would like it to be less sweet.
 
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