I've got my first barleywine fermenting. 1.103 OG. Fast ferment test went down to 1.020. Using Irish Ale yeast pitched on active cake from previous batch (1st batch spent 1 week in primary and then moved to keg to make sure yeast was really active). The barleywine's been fermenting 3 weeks, and it's down to 1.036.
Due to poor time planning, I can either: A. move it in the next week to secondary (plan to use a keg) and leave it for a while, or B. Leave it for 4 more weeks (7 weeks total) in primary, and then to the keg for secondary.
It's a 20l batch in a stainless conical, if that changes advice. Thanks
If by Irish Ale you mean WLP004 its alcohol tolerance is between 8-12%. 1.103 - 1.036 is 8.8%ABV so it's possible the yeast has simply hit its alcohol threshold. Pitch a more robust yeast to finish the fermentation
Thanks MTB. I ran my fast ferment test with a spoonful of this yeast (collected from previous batch) and it fermented right down to 1.020, so I don't think alcohol tolerance is the issue? Using Gigayeast 080. If it's anything like 1084, it should be able to handle 12%.
I should have added... I can hear bubbles out the airlock every 5 seconds.
Just a thought but, due to the different health of each yeast cell, some of them would have been killed off by the alcohol, leaving less yeast to finish the job. Using the old stuck ferment ( I realize it's not actually "stuck" ATM) method to get it ticking over properly may help. If you're not aware, this involves swirling the FV to get the yeast back up into suspension and raising the temp by a couple of degrees. Not familiar with that yeast but 3 weeks seems like a long ferment time.
Last Edit: Jul 28, 2019 9:45:45 GMT 10 by Wereprawn
Thanks wereprawn. Yep - have been slowly raising the temp over 3 weeks from 17 up to 24, and giving it a gentle swirl every other day. It still seems happy, so I'll leave it in primary and transfer to secondary when I get back. Thanks all for the input.
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