Barleywine...

Brewing Processes
1

I am gonna throw this one out there to the masses because I want some different ideas.

Over a year ago my Wife Moonbeam brewed up her first Barleywine. Man, it has all the potential to be a great beer now. 90 some-odd IBU, almost 12% alcohol, and so very complex… Problem is that it simply didn’t bottle condition. Almost no carb at all. I suspected this and I should have taken care of this problem in the beginning when we added priming sugar to the beer and no extra yeast. Now of course a year later, it is too sweet, and it taste like priming sugar…

So, I wan’t to correct this problem! I’ll ask you to fill in the blanks… I was thinking I would make a good vigorous starter, open each bottle and add new yeast to this beast before I just change my mind and hit it with some brett!

X = Yeast?
X = How many cc of vigorous yeast per bottle?

2

I recently made a Barleywine. The OG was 1.112 and the FG is 1.024. It’s a 12% ABV Barleywine. I like to use S05 for this beer (2 packs) as I can achieve 80% attenuation with it. I hopped it up to 119 IBU’s (as calculated by Beersmith). I plan to bulk age it in a carboy for 3 months and then keg it and force carb to a volume of my liking.

3

Pretty much the same here. About 90 IBU’s, 1.115 and finished a .028. Tasted wonderful before bottling. Adding priming sugar just put it over the top and the yeast (what little unhealthy yeast was left) just didn’t have the oomph to finish the job, simple sugars or not… Kinda like trying to eat a one pound cheesecake right after finishing a big steak. Now it is way too sweet, and nare even a hiss when I pop a cap.

4

X=US-05 Rehydrated per instructions.
Y=x/number of bottles.

It won’t take much, if it will work at 12% ABV.   I have put 1/2 pack in at bottling a 10% ABV barleywine for insurance, and it carbonated with no problems.

You might see how high Nottingham can go, as that would be another clean one to try…

5

Thanks brotha… That’s what I was thinking. I figure I would rehydrate, and then add an X amount of cc using a small syringe and get it warmer.

6

You guys don’t use champagne yeast at bottling?  I have a BW only 2 months old aging in a carboy and I plan on using that when I go to bottle.

7

Never had to.

I don’t even re-pitch at bottling for my Champagne beers that start at 10.5-11% and ramp up to 11.5-12% while adding 4-5 volumes of CO2.

8

Although, I’ll note, that I pitch a metric assload of yeast in the primary.

9

I’ll add extra yeast at bottling to make sure there’s enough in there to carb it up but I’m just using US-05 or something similar.

10

I think we’ve discussed this…but how much is that again  ;D

11

Just over a $#!+ ton…  :smiley: