Barleywine question... Relax or do something?

[Matteo57]

I pitched yeast into a barleywine last week Wednesday with a OG of 1.120! It's Tuesday now, and I did a gravity test just for kicks since I wanted to try both to see how they are coming along. I did a 11g batch and split into two fermentors. One I added 3 packets of us-05 the other I grabbed the yeast cake of a small session ale i used WLP 090 (SD Super Strain), split off 2/3 of the cake and then grew it up with another 5L starter just to be safe.
The two readings today were the us-05 was at 1.042 and the WLP090 was at 1.064.
From all I've read and seen before the 090 should be quicker and more attenuating than the us-05 any day... Airlock activity is slowing to about a bubble every 3-4 seconds now. I tried to re-suspend some of the yeast just now and have upped the temp to around 70-71. Should I just let it ride for now or should I make another small starter of maybe 1L of us-05 and add that into the mix or go to LHBS and get a packet of the high gravity yeast and pitch a 1L starter of that into it?
Also, the one with 090 I even shot with an extra minute of 02 about 6 hours into fermentation! That was on top of the 2 minutes I did at pitch time.

Thoughts?
Thanks!

 

[ColoHox]

I don't think you should worry about it until a few weeks have passed. One week is not long enough for a beer of this ABV. The temperature rise should help things along.

 

[blizzard]

Let it ride. Things are still on track. Let the yeast do its thing and check on it again in a few weeks.

 

[GuldTuborg]

That's a pretty high OG. The US05 is well known to deal with high gravity and alcohol situations quite well. Is the 090 of known origin? How does it deal with high gravity and alcohol worts? I think those would be my first questions. But, like was said, it's very early. Let this ride for a while and see how things progress.

 

[Matteo57]

From WL website regarding 090:
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Says it's very high alcohol tolerant which is why I chose it.
So don't do anything for a few weeks? like 2-3 weeks?
OK, I'll see what it does!
If it does poop out, go with a starter of 05?

 

[blizzard]

Give it two weeks. gently swirl the carboy every couple of days.

 

[GuldTuborg]

From WL website regarding 090:
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Says it's very high alcohol tolerant which is why I chose it.
So don't do anything for a few weeks? like 2-3 weeks?
OK, I'll see what it does!
If it does poop out, go with a starter of 05?

Oh...guess I could have checked that, too.

I'm with the others. Time and gentle agitation will help. Maybe an increase in temps would help, too. You're far enough into fermentation it shouldn't have a dramatic effect on flavor.

 

[LovesIPA]

If it does poop out, go with a starter of 05?

Don't use starters with dry yeast. Just rehydrate and pitch.

 

[Matteo57]

Don't use starters with dry yeast. Just rehydrate and pitch.

Even when you are adding to pooped out beer? I know in usual you don't do a starter but in this case even? I have read before when trying to restart something that you put in some fresh wort with yeast to start it going to town on the sugars you pitch it into the other wort to give it something to start on before throwing it into the higher alcohol and no oxygen environment.....


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