Rounder999
Active Member
- Joined
- Sep 30, 2008
- Messages
- 35
- Reaction score
- 0
I brewed a Listermanns kit English barley Wine, 13# LME, 5 weeks ago, 2 in the primary three in the secondary. OG was 1095 FG is 1028. I pitched 2 7gr packs of Coopers dry yeast, had a very fast and vigorous fermentation, it was 1030 in 4 days.
My question is since the yeast seems to have given up, which I think is due to the higher gravity, will I be OK to add a 3/4 cup of dextrose for bottling and end up with Carbonation? Or will my yeast refuse to wake up?
My question is since the yeast seems to have given up, which I think is due to the higher gravity, will I be OK to add a 3/4 cup of dextrose for bottling and end up with Carbonation? Or will my yeast refuse to wake up?
