« on: January 27, 2011, 07:12:07 PM »
I am gonna throw this one out there to the masses because I want some different ideas.
Over a year ago my Wife Moonbeam brewed up her first Barleywine. Man, it has all the potential to be a great beer now. 90 some-odd IBU, almost 12% alcohol, and so very complex... Problem is that it simply didn't bottle condition. Almost no carb at all. I suspected this and I should have taken care of this problem in the beginning when we added priming sugar to the beer and no extra yeast. Now of course a year later, it is too sweet, and it taste like priming sugar...
So, I wan't to correct this problem! I'll ask you to fill in the blanks... I was thinking I would make a good vigorous starter, open each bottle and add new yeast to this beast before I just change my mind and hit it with some brett!
X = Yeast?
X = How many cc of vigorous yeast per bottle?