I made a version of James Spencer's fruitcake barley wine.
OG was 1.125. FG is 1.025. 13.1% abv by my calcuations. Fermented with WLP001. It has been is stable for the past week and the samples taste great.
I normally keg my beers, but for this one I want to bottle condition it. I have not bottle conditioned since I got started a few years ago.
I am going to give most of it away so I want the final product to be as clean as possible. I am planning to put it in a keg to clarify it (using biofine clear), then rack it to another keg using a clear beer top drawing draft floater to get off the trub.
I will then add the priming sugar to the second keg and bottle it flat using a beer gun.
I am concerned that between the clarifying and the high ABV the WLP001 will be tapped out for bottle carbonating.
My question - I have read many different opinions on how clarifyer will affect the yeast/bottle conditioning, how the high ABV may effect it AND many opinions on adding campaign yeast. I know this question has been asked before, but does anyone have any experience with WLP 001 at that ABV and with a clarifying agent OR adding campaign yeast to a barley wine to help bottle carbonation along?
My thought is I will add EC-1118 with the priming sugar to the second keg before racking it over/bottling it.
Any advice is welcome.
OG was 1.125. FG is 1.025. 13.1% abv by my calcuations. Fermented with WLP001. It has been is stable for the past week and the samples taste great.
I normally keg my beers, but for this one I want to bottle condition it. I have not bottle conditioned since I got started a few years ago.
I am going to give most of it away so I want the final product to be as clean as possible. I am planning to put it in a keg to clarify it (using biofine clear), then rack it to another keg using a clear beer top drawing draft floater to get off the trub.
I will then add the priming sugar to the second keg and bottle it flat using a beer gun.
I am concerned that between the clarifying and the high ABV the WLP001 will be tapped out for bottle carbonating.
My question - I have read many different opinions on how clarifyer will affect the yeast/bottle conditioning, how the high ABV may effect it AND many opinions on adding campaign yeast. I know this question has been asked before, but does anyone have any experience with WLP 001 at that ABV and with a clarifying agent OR adding campaign yeast to a barley wine to help bottle carbonation along?
My thought is I will add EC-1118 with the priming sugar to the second keg before racking it over/bottling it.
Any advice is welcome.