Beardedterror
Well-Known Member
I brewed an English Barleywine a little over 2 weeks ago. I had an OG of 1.097, which was right on the money (thanks to my brand new refractometer). I just took my initial sample post-ferment, and I ended up with a gravity of 1.017, giving me an attenuation of around 83%. Usually, this wouldn't be an issue, but I used WLP002 (London ale yeast), which is supposed to be between 63-70%. I'm concerned that this is going to turn out much drier than I wanted it to be. What could I have done to have this active of a ferment?
I did make a good, healthy 2.5L starter for it. Fermentation temps never got above 68. I'm baffled.
P.S. I did drink the hydrometer jar. It tastes pretty good thus far, but there's a noticeable hotness to it from the alcohol. Will aging mellow out the alcohol flavor, or is it something I'll just have to deal with?
Thanks!
Beard
I did make a good, healthy 2.5L starter for it. Fermentation temps never got above 68. I'm baffled.
P.S. I did drink the hydrometer jar. It tastes pretty good thus far, but there's a noticeable hotness to it from the alcohol. Will aging mellow out the alcohol flavor, or is it something I'll just have to deal with?
Thanks!
Beard