My friend and I brewed a barleywine with that went from 1.110 to 1.014 in 4 days!!! What can I say...I make good starters...anyways, it's still fermenting and I really don't want it to drop any further as its already a bit drier than i wanted it to be. We mashed at 150 so I'm really surprise that we have 87% apparent attenuation so far. Wanted it to be dry..but not that dry
Would racking it into a secondary now encourage fermentation to stop while not having any loss in the yeasts ability to clean-up the brew? I know its beneficial to keep in primary long enough but I don't usually secondary so not sure if it will have the same benefits.
assuming it drops a few more points, i've read that there a few options to up the gravity, leaning towards a bit of lactose at the moment...
Thoughts?
Would racking it into a secondary now encourage fermentation to stop while not having any loss in the yeasts ability to clean-up the brew? I know its beneficial to keep in primary long enough but I don't usually secondary so not sure if it will have the same benefits.
assuming it drops a few more points, i've read that there a few options to up the gravity, leaning towards a bit of lactose at the moment...
Thoughts?