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Date: 07 Aug 2006 12:39:50
From: Bilz
Subject: Barleywine -- time to bottle
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Hi all,
I have brewed my first 5 gallon batch of barleywine. It sat in the
primary for 2 weeks, and has been in the secondary for about 4 months
now. I think that I would like to bottle now, but I am not sure if I
need more yeast or not.
It stopped bubbling within the first week or so in the secondary. I
have kept in in a dark, cool place in my basement for 4 months now. I
plan to bottle condition. Here is my question:
Do I need to pitch more yeast? If so, how much? Should it be a more
tasteless yeast... say bakers yeast? Or should I go with an ale (or
champaign) yeast?
Any thought from those more experienced than I?
Thanks,
Brian
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Date: 07 Aug 2006 19:51:25
From: John 'Shaggy' Kolesar
Subject: Re: Barleywine -- time to bottle
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On 7 Aug 2006 12:39:50 -0700, <BrianGenisio@gmail.com > wrote:
> Hi all,
>
> I have brewed my first 5 gallon batch of barleywine. It sat in the
> primary for 2 weeks, and has been in the secondary for about 4 months
> now. I think that I would like to bottle now, but I am not sure if I
> need more yeast or not.
>
> It stopped bubbling within the first week or so in the secondary. I
> have kept in in a dark, cool place in my basement for 4 months now. I
> plan to bottle condition. Here is my question:
>
> Do I need to pitch more yeast? If so, how much? Should it be a more
> tasteless yeast... say bakers yeast? Or should I go with an ale (or
> champaign) yeast?
Go with the same yeast you used for fermentation. If you have to use
something different, stick with an ale yeast. Bakers yeast or champagne
yeast are going to ferment sugars that ale yeast will not, and give some
funny non-beer flavors.
Also, add the yeast and give the beer a couple days to make sure that it
doesn't start up another fermentation before you bottle. Don't add the
yeast and then bottle right away, or you may end up with too much
carbonation.
John.
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Date: 07 Aug 2006 13:00:28
From: Denny Conn
Subject: Re: Barleywine -- time to bottle
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John 'Shaggy' Kolesar wrote:
> Also, add the yeast and give the beer a couple days to make sure that it
> doesn't start up another fermentation before you bottle. Don't add the
> yeast and then bottle right away, or you may end up with too much
> carbonation.
Hey, John, the only way I've ever done it is to add the yeast and bottle
immedialtely. Have you personally had problems from doing that?
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 07 Aug 2006 20:14:01
From: John 'Shaggy' Kolesar
Subject: Re: Barleywine -- time to bottle
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On Mon, 07 Aug 2006 13:00:28 -0700, <denny.g.conn@ci.eugene.or.us > wrote:
> John 'Shaggy' Kolesar wrote:
>
>> Also, add the yeast and give the beer a couple days to make sure that it
>> doesn't start up another fermentation before you bottle. Don't add the
>> yeast and then bottle right away, or you may end up with too much
>> carbonation.
>
> Hey, John, the only way I've ever done it is to add the yeast and bottle
> immedialtely. Have you personally had problems from doing that?
No, but I've heard of people that have. I think it's more important if
you're using a different strain at bottling time, or if someone less
experienced had a stuck fermentation that they weren't aware of.
I doubt the risk is very high, to me it's just a conservative "play it
safe" thing.
John.
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Date: 07 Aug 2006 12:41:21
From: Denny Conn
Subject: Re: Barleywine -- time to bottle
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Bilz wrote:
>
> Hi all,
>
> I have brewed my first 5 gallon batch of barleywine. It sat in the
> primary for 2 weeks, and has been in the secondary for about 4 months
> now. I think that I would like to bottle now, but I am not sure if I
> need more yeast or not.
>
> It stopped bubbling within the first week or so in the secondary. I
> have kept in in a dark, cool place in my basement for 4 months now. I
> plan to bottle condition. Here is my question:
>
> Do I need to pitch more yeast? If so, how much? Should it be a more
> tasteless yeast... say bakers yeast? Or should I go with an ale (or
> champaign) yeast?
>
> Any thought from those more experienced than I?
I alwyas toss a pack of dry yeast into the bottling bucket when I bottle
BWS. Just to be safe. I prefer something neutral like US-56.
---------- >Denny
--
Life begins at 60...1.060, that is.
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