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Barrel Aged Barleywine--Priming Sugar and Yeast?

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Franktalk

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I have had a five gallon batch of 8.5% barleywine in a bourbon barrel for 6 weeks, and it's ready for bottling. A sample has convinced me that it's ready, and that it has the perfect amount of bourbon and oak flavor and aroma.

So, will I have to add yeast with my priming sugar to carbonate it or just priming sugar? I fermented it with S04 yeast in primary before racking to the barrel.
 
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Franktalk

Franktalk

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Thanks! How much should I add?
 

Lupulus

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CBC 1, 1-1.5 grams every 5 gallons.
S04 - 1.5 to 2 grams every 5 gallons.
 

cactusgarrett

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6 weeks? You're just fine not adding additional yeast. Long term aging is more what you're looking at when needing to reyeast. Four months and beyond is when I start to consider it.
 

Lupulus

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6 weeks? You're just fine not adding additional yeast. Long term aging is more what you're looking at when needing to reyeast. Four months and beyond is when I start to consider it.
S04 is high flocculating. High gravity does not help vitality.
 

cmybeer

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If it makes you feel better add it at the rate noted above. That said, proving you pitched enough yeast to begin with for a big barleywine (ie.more than one package) you should be just fine at six weeks post-brewday. It doesn't matter how flocculate the beer is, even if it's crystal clear, they're still some yeasties in there.
 
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