cousindave
Apprentice
- Joined
- Feb 28, 2010
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I brewed a barley wine in anticipation of my 10th wedding anniversary back in July. Fermentation has stopped waaay too early and the result is a cloyingly sweet beer. (SG=1046) I need to get a few more gravity points out fo this beer in time to condition and bottle it before May. The specifics are below:
3 Hour Boil...
OG=1100
Pitched about 400ml of fresh slurry (1332)
3 week primary, transferred to secondary at 1050. (I needed the conical for another batch)
Current SG = 1046
ABV= 7.2%
Target ABV was 10% (for our Tenth Anniversary)
Sample was quite clear and golden brown in color. Aroma was all sherry and vanilla. Mild hop bitterness, though I'm hoping to trick my palate with carbonation (the sample was still). Alcohol warmth was apparent but a bit subdued, extremely sweet in the finish and coats the tongue.
Any pointers would be greatly appreciated. Do the great minds in this forum think a lager yeast would help? I'm leery of making a starter for that, never used a lager yeast before... (7 years home-brewing, only made ales. Never had a stuck fermentation)
Or perhaps a champagne yeast? Will that dry it out too much... Am I just stuck with it as is and need to make the best of the situation? Any thoughts friends?
Thanks in advance.
3 Hour Boil...
OG=1100
Pitched about 400ml of fresh slurry (1332)
3 week primary, transferred to secondary at 1050. (I needed the conical for another batch)
Current SG = 1046
ABV= 7.2%
Target ABV was 10% (for our Tenth Anniversary)
Sample was quite clear and golden brown in color. Aroma was all sherry and vanilla. Mild hop bitterness, though I'm hoping to trick my palate with carbonation (the sample was still). Alcohol warmth was apparent but a bit subdued, extremely sweet in the finish and coats the tongue.
Any pointers would be greatly appreciated. Do the great minds in this forum think a lager yeast would help? I'm leery of making a starter for that, never used a lager yeast before... (7 years home-brewing, only made ales. Never had a stuck fermentation)
Or perhaps a champagne yeast? Will that dry it out too much... Am I just stuck with it as is and need to make the best of the situation? Any thoughts friends?
Thanks in advance.