On Saturday I brewed my first barley wine. The OG was 1.110 (though I am suffering from notus-missingus so I have to rely on my memory). Tonight I grabbed a sample to take a reading and do a forced fermentation test on to see how much lower it could/might go.
My sample measured 1.010... in 3 days.
I pitched the wort onto a saf-05 yeast cake from a pale ale so it had a good strong pitch of yeast, but 3 days seems really fast.
Plus my calculated final gravity should have been in the 1.020 range.
My recipe was
22# pale
1.5# golden naked oats
2.5# lyle's gold syrup
1# D-190
Mashed @153
Can my primary be done already?
I'm wishing I had mashed higher because it's really thin right now, is there any additions I can make in secondary to add some sweetness back in? I know it's going to need a long aging to smooth out the est. 11-12%ABV
My sample measured 1.010... in 3 days.
I pitched the wort onto a saf-05 yeast cake from a pale ale so it had a good strong pitch of yeast, but 3 days seems really fast.
Plus my calculated final gravity should have been in the 1.020 range.
My recipe was
22# pale
1.5# golden naked oats
2.5# lyle's gold syrup
1# D-190
Mashed @153
Can my primary be done already?
I'm wishing I had mashed higher because it's really thin right now, is there any additions I can make in secondary to add some sweetness back in? I know it's going to need a long aging to smooth out the est. 11-12%ABV