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Partial mash, barleywine, WLP 099

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dutch05

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I brewed up a barleywine last Sunday, had OG of 1.093, added wort at day 2 to bring anticipated OG of 1.109, after very good fermentation for 2 1/2 - 3 days, it has ceased, I am at 1.040.
I used the WLP 099 high gravity yeast, which should give me greater than a 80% , should be down to 1.027 or so.
I aerated after boil and the first three days, but nothing happened after third time. (White Labs suggests aerating every day for 5 days)
Any ideas as to where I go from here? I know, first answer is let it set which is fine, but should that be all? Anything I can/should do other than that?

From my SUDS report

Dutch's Barleywine
Registered to Dutch
Style: 12A English-style Barleywine
Method: Partial Mash
Min Recipe Max
O.G. 1.080 1.109 1.120
T.G. 1.020 1.027 1.030
Alc % 8 10.5 12
I.B.U.50 95.6 100
S.R.M.10 15.1 22
Ingredients:
1 lbs Carapils Malt (STEEP)
1 lbs Munich Dark Malt (STEEP)
1 lbs Maris Otter (STEEP)
3.3 lbs Amber Malt Extract Syrup (EXTRACT)
6 lbs Light Malt Extract Syrup (EXTRACT)
2 lbs Light Malt Extract Syrup (EXTRACT)
2 oz Galena 13.1% BOIL 60 minutes
1 oz Columbus 14.2% BOIL 30 minutes
1 oz First Gold 8% BOIL 30 minutes
1 pkg White Labs 099 High Gravity Ale
Boil Time: 60 minutes



Notes:
1/6/08
steep/mash grains for 30 minutes w/one gallon 150F
sparge grains with 1/2 gallon 170F
add LME and water to bring to 3 gallons and bring to boil
at boil add Galena hops for 60 minutes
at 30 minutes add Columbus hops
in fermenter, add ice water to top off to 4 1/2 gallons
OG 1.093
at 70F, aerate, add 4 tsp yeast nutrient and WLP 099 high gravity yeast
1/7/08 I had little or no fermentation, aerated for 10 minutes, good fermentation begins within 2 hours,
1/8/08 SG down to 1.040, made wort of 2 quarts water, 2 lbs LME, First Gold (30 minutes) aerated welland
added to primary, vigorous fermentation all night
1/9/08 fermentation slows to trickle
1/10/08 SG of 1.040 with no fermentation visible

SUDS Recipe/Batch Repo1/10/2008 10:26:23 AM
 

david_42

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My barleywines tend to have a long fermentation tail. The last 10 points can take a month or more.

You were at 1.040, added a LME and got back to 1.040 in two days, which says some of the 'original' 40 points has fermented.
 
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