General Category > Yeast and Fermentation

Fermenting a Barleywine

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--- Quote from: morticaixavier on January 14, 2013, 03:42:23 PM ---
--- Quote from: davidgzach on January 14, 2013, 03:14:18 PM ---So I have this 1.100 Barleywine fermenting at 61F.  It's steady but not going crazy.  The plan is to leave it here until the activity slows dramatically, then raise to 65F and burn it out at 68F.  Good plan?


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sounds good!

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I like to ramp up my ales to 68-70F with a fermwrap in the winter when my cellar's ambient temp dips into the upper 50's to low 60's. Helps the beer finish properly.


--- Quote from: euge on January 10, 2013, 01:26:35 PM ---I think a loose ROT could be 1-2 seconds per gallon?  Re-aerating not sure about and maybe not recommended. I pitched an entire additional fresh slurry of 001 my last high gravity ferment (1.106) when the brew got below 1.050 as insurance. It was below 1.010 at the final reading.

Just chugged along and took about 2 weeks at 70-ish temps.

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