So my first barleywine is in primary chugging away happily. I used S-05 yeast. Part of the recipe is adding sugar after a few days directly into the primary. I'm pretty confident in doing that and using that technique. I am wondering if S-05 can get down to the predicted final gravity of 1.026 or if i should repitch a higher attenuating yeast with the sugar? The OG was 1.113. Part of me wants to wait until most visible fermentation is done, check gravity then add new yeast on the basis of that reading. Another part is thinking ," THROW IT IN NOW! ADD SUGAR! SHAKE THE FERMENTER! IT'S RUINED IT'S INFECTED!"(gnashing of teeth, etc.)
I really want the ABV to be around 11% and I think White Labs California Ale Yeast can get it there. Any thoughts?
I really want the ABV to be around 11% and I think White Labs California Ale Yeast can get it there. Any thoughts?