Search results

I have been aging out this beer since February on Wyeast 3724 and the dregs from a bottle of Boulevard Saison Brett 2013. Mash temp was 150F, fermentation temp was 68F and everything was going smoothly. By around May the beer had stalled at 1.020 and I was planning to heat up the beer...

'Normal' depends on what yeast strain you are using and what temp. If its WLP001 and your at 66-68 deg F (19-20C) that's pretty normal. Lack of airlock activity doesn't necessarily mean yeast activity has ended. Testing it with a hydrometer is the only way to know.

You're correct that your FG will be higher than 1.019 due to the high mash temp. I brewed a large beer recently (OG 1.090) that I mashed at 162F (!) in order to pitch brett after primary with plenty of sugars remaining. Using WLP 001 it came out around 1.029. I would expect yours to finish...

Last paragraph is all you need to read. You will learn more by brewing some beer.

Begian Red by New Glarus (WI) Tyranina Sheep Shagger, Bitter Woman IPA, and Scurvy IIPA. (WI) Ale Asylum Hoppalicous (WI) Rush River BubbleJack (WI, MN) Surly Furious, Wet if it's out (MN) Might be able to find some Founder's specialties that you can't find in Ohio

How was your mash pH? Givin that you acidified the water, and the RIS recipe presumably had a decent % of dark specialty grains, you might have ended up a bit too acidic and not gotten great mash effeciency. Also, 67% isn't really that low. It's hard to know what causes the difference...

Is there any reason you need that much Barleywine? I would just scale back to the 4-5 gallon range for batch size until it fit in my mash tun. Could also adjust to like 1.2 Qt/lb and still be OK.