Question . I have a English style Barleywine that started at 1.080 and finished at 1.040 and obviously needs to be restarted as it should finish around 1.023.
I have racked to secondary and had to go out of town for a week or so and the carboy has been in the basement at cool temps 40-50’s , by the way the beer is beutifully clear at this time.
Can I slowly warm the beer back up to room temp and repitch to restart and finish the fermentation or am I stuck with a tasty but overly sweet beer ? ??? ???
1.080 is not that big of a beer and you shouldn’t have a problem with it, but . . .
It sounds like you racked to secondary prior to the fermentation being completed.
This means you likely have a stalled fermentation. The best fix is to warm it up to fermentation temp (mid 60’s) and add a working population of yeast, figure about the amount that you racked it off.
Two ways, First, get a growler of fresh active yeast from a friendly brewpub
second, make a small beer and pitch the yeast cake at 1 week. No O2 addition.
Thanks ! I will have to repitch since we have no brew pubs around here .
I am about to do a cream ale , so your saying use the yeast cake from that
and repitch the bigger beer ?
Will that work ?
Absolutely,
that will work