Barley Wine-fermentation Tips?

[mikem108]

Theres a lot of different info on the Web about fermenting a Barley wine
Rouse the yeast
Add champagne yeast- Don't add champagne yeast!
Take the fermenter for a walk!

Who's made one successfully and what are the tricks for full fermentation?

 

[sinkas]

2 x us05 sachets, bobs ur unk

 

[mikem108]

Exactly what I did and it took off, just worried about it running out of steam

 

[Jye]

2 packets of re hydrated yeast should be fine and it might be worth while raising the temp a few degree towards the end to insure proper attenuation.

Did you use any sugar in the recipe?

 

[mikem108]

No sugar, but mash temp of 65C to get it nice and fermentable

 

[Samwise Gamgee]

I used the Super High Gravity Yeast (WLP099)
did the job well and it was quite active from an early stage

 

[mika]

So not necessary to drop it on an existing yeast cake ? Thought you needed really active yeast to chew thru a 1.100 beer, or at least rack and pitch a second lot half way thru fermentation or something like that.

 

[Kai]

Yeah, you need a big active healthy culture. Doesn't have to be part of a yeast cake, it's just a lot easier and more economical doing that then it is making a massive starter. Plus you get more beer.

 

[mika]

So if we were starting up a regular run of the mill yeast (WY1272 for example) what size starter would be needed, litre wise as I'm not counting yeast cells.

 

[Stuster]

So if we were starting up a regular run of the mill yeast (WY1272 for example) what size starter would be needed, litre wise as I'm not counting yeast cells.

According to the MrMalty site, for 23L of 1100 beer, you'd need three packs of yeast made up with a 13L starter. :lol:

I think it might be a bit easier to brew a standard gravity ale and use the yeast cake.

 

[Kai]

I've brewed less than a handful of beers over 1.070 and most of them have been with slurry from another ferment. I do find myself sincerely doubting that you'd need a 13L starter for 23L of 1.100 OG beer. If making a starter I'd go for 3-4L of 1.040 wort and I bet it would ferment out happily maybe.

 

[Stuster]

I'm sure you're right, Kai, that size starter should be enough. You'd have to ferment it out, wait for it to settle and pour off most of the liquid of course. I always re-use yeast and plan so that I use yeast cakes for big beers. Just easier that way IMO.

 

[Plastic Man]

I havn't breweed a beer over 1.070 so can't comment from personal experience - but there was a great interview on basic brewing radio last year with a guy from Briess Malt about brewing big beers. This guy really knew his stuff and had some great tips. It was called "life after 1064" and was based on a presentaion he'd done at the US Homebrew convention (I think). From memory it was about Aug last year. He talked about yeast types and pitching rates plus a lot of other bits and peices.

richard