[davidgzach]

My first Barleywine is about ready to be bottled.  I used the WLB 037 yeast and it attenuated 88% from 1.100 to 1.012!  I'm at about 11.69% ABV. 

With this in mind, should I:

A) Rack and bottle as normal?
B) Rack, crash cool, and bottle as normal?
C) Rack, add some dry yeast and bottle?
D) Rack, crash cool, add some dry yeast and bottle?

Thanks!

Dave

[hopfenundmalz]

C has my vote.

[Jimmy K]

E) Rack, rehydrate some dry yeast, add to beer and bottle.

[davidgzach]

E) Rack, rehydrate some dry yeast, add to beer and bottle.

Rehydrating was assumed, but you got me.....

Also, when you add the yeast, what is the process?  Add, stir, bottle?  I've never needed to add yeast at bottling before.

Dave

[morticaixavier]

I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

If you do not have kegs,

Add the priming sugar and yeast to the bucket before racking and let the first part of the syphon get a bit of a whirlpool going. Nice thing about a barley wine is that a tine amount of oxidation is not going to hurt you at all, it might even give that extra note of complexity that you want (key word here is TINY)

[kramerog]

Adding the rehydrated yeast with your carbonation sugar and then mix.

[davidgzach]

I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

If you do not have kegs,

Add the priming sugar and yeast to the bucket before racking and let the first part of the syphon get a bit of a whirlpool going. Nice thing about a barley wine is that a tine amount of oxidation is not going to hurt you at all, it might even give that extra note of complexity that you want (key word here is TINY)

Mort,

I like the idea.  A little extra effort, but worth it I would say.  I'm waiting for my bottling wand to arrive in the mail.  I guess I'll wait a little longer before bottling.

Dave

[morticaixavier]

I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

If you do not have kegs,

Add the priming sugar and yeast to the bucket before racking and let the first part of the syphon get a bit of a whirlpool going. Nice thing about a barley wine is that a tine amount of oxidation is not going to hurt you at all, it might even give that extra note of complexity that you want (key word here is TINY)

Mort,

I like the idea.  A little extra effort, but worth it I would say.  I'm waiting for my bottling wand to arrive in the mail.  I guess I'll wait a little longer before bottling.

Dave

Can't hurt to wait a little longer. How long has it been at terminal gravity? I like to leave big beers for as long as I can spare the space (at least a couple three extra weeks) before bottling as well.

[davidgzach]

It's been at FG for about a week, but I fermented it slow and steady at 63F.  I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew!  I'll try to be patient as I freed up a bucket the other night, kegging my AIPA.  That will at least get 5 gallons of something off of my to do list.....

It's at just about 3 weeks total.  I'm going to try and hold out for 4 weeks.

Dave

[gauzzastrip]

It's been at FG for about a week, but I fermented it slow and steady at 63F.  I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew!  I'll try to be patient as I freed up a bucket the other night, kegging my AIPA.  That will at least get 5 gallons of something off of my to do list.....

It's at just about 3 weeks total.  I'm going to try and hold out for 4 weeks.

Dave

That sounds like a lot of brew!

[davidgzach]

It's been at FG for about a week, but I fermented it slow and steady at 63F.  I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew!  I'll try to be patient as I freed up a bucket the other night, kegging my AIPA.  That will at least get 5 gallons of something off of my to do list.....

It's at just about 3 weeks total.  I'm going to try and hold out for 4 weeks.

Dave

That sounds like a lot of brew!

Hmmm.  Let's see.  I have 4 x 5G light lagers in primary, 5 x 5G ales kegged and conditioning, 2 on tap, 2 lagers in the fridge ready to go, the barlerywine ready to bottle and 4 cases of various high gravity brew.  I gues you are right now that I add it up!   

[davidgzach]

I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

Mort,

I bottled today.  Cleaned and sanitized a keg, racked the Barleywine, added 3/4 cup of corn sugar, rehydrated 1/2 packet of US-05 and added.  Purged the headspace with CO2, turned down the pressure to about 5psi and filled bottles with my new growler filler that hooks up to my tap. 

This was by far the most enjoyable bottling experience I ever had.  Great idea!  This is now my new process whenever I bottle!

Dave

[morticaixavier]

Cool! glad to here it went so well.