norsemanjpa
Active Member
- Joined
- Nov 11, 2014
- Messages
- 40
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HEEEEEELP MEEEEE :-O
First time poster here
I Have been brewing for 20+years and have never had a bad batch. (Well there was the time I forgot to wash thr bleach out of the carboy before filling it but that was wine) So I put together a barleywine with extract (feelin lazy, extract on sale) OG was 1.090+. All malt with the exception of a little molasses, honey and a jar of lingonberry preserves (its a Norwegian thing) I used liquid yeast which seemed to work OK. Primary ferment was brisk and apeared normal. The problem is it stopped fermenting at 1.060 sg. I pitched champagne yeast and nothing much hapened. I may pitch champagne yeast again with some nutrient/energizer. ANY THOUGHTS?
First time poster here
I Have been brewing for 20+years and have never had a bad batch. (Well there was the time I forgot to wash thr bleach out of the carboy before filling it but that was wine) So I put together a barleywine with extract (feelin lazy, extract on sale) OG was 1.090+. All malt with the exception of a little molasses, honey and a jar of lingonberry preserves (its a Norwegian thing) I used liquid yeast which seemed to work OK. Primary ferment was brisk and apeared normal. The problem is it stopped fermenting at 1.060 sg. I pitched champagne yeast and nothing much hapened. I may pitch champagne yeast again with some nutrient/energizer. ANY THOUGHTS?