bctdi
Well-Known Member
I am making my 1st barleywine pitched onto a yeast cake from a 5 % amber ale (1056) . OG was 1.086 and after 8 days no more bubbling. Checked gravity and it was 1.017. I mashed at 148 for 90 minutes and used pure o2 to oxygenate at pitching time and again the next day. Is this normal? I've been reading threads on here saying to give it at least a month to ferment out, so when I saw 1.017 I was shocked. I fermented at 65 for 4 days and bumped the temp up to 67 after that. The sample tastes great with no off flavors and only a slight alcohol warming. Should I be concerned about this thing fermenting that fast? I have made belgians before and they normally take at least 3 weeks to fully ferment, but that was belgian yeast , so not exactly a good comparison.