Hi!
I am fermenting a Barleywine atm which had an OG of 1.098. I threw the Wort on a yeastcake of ordinary bitter directly after botteling, so the yeast count should be enough.
My concern is, that A09 tends to finish on the higher side but I love the esters it provides (and the floculation as well).
So my plan is to throw in a pack of relatively neutral US 05 after 3 days of fermentation. The reasoning behind this timing is that the majority of ester production should have happened already, but there should be still some sugar left for the US 05 to also get going. Then, when the A09 slowly does not find anything eatable any more, US 05 should still be able to find some consumable sugars to bring gravity down a bit further.
I hope to reach something around 75% attenuation this way to get 10% abv.
Does this sound like a good idea to you guys, or am I missing something? Never brewed a beer this big before.
It is currently in the bathtub to keep the temperature around 17-18 C, my girlfriend loves that!
Also that the whole bathroom smells wonderfully like caramelly english beer ...now that the yeast decided to climb through the air lock (no blow off tube installed, but needed), she even has some bubbelly yeasty visuals to adore that drop from the airlock into the bathtub, slowely colouring the water in a nice beery beige.
If you have a girl that tolerates stuff like this, it is wise to keep her I guess
I am fermenting a Barleywine atm which had an OG of 1.098. I threw the Wort on a yeastcake of ordinary bitter directly after botteling, so the yeast count should be enough.
My concern is, that A09 tends to finish on the higher side but I love the esters it provides (and the floculation as well).
So my plan is to throw in a pack of relatively neutral US 05 after 3 days of fermentation. The reasoning behind this timing is that the majority of ester production should have happened already, but there should be still some sugar left for the US 05 to also get going. Then, when the A09 slowly does not find anything eatable any more, US 05 should still be able to find some consumable sugars to bring gravity down a bit further.
I hope to reach something around 75% attenuation this way to get 10% abv.
Does this sound like a good idea to you guys, or am I missing something? Never brewed a beer this big before.
It is currently in the bathtub to keep the temperature around 17-18 C, my girlfriend loves that!
Also that the whole bathroom smells wonderfully like caramelly english beer ...now that the yeast decided to climb through the air lock (no blow off tube installed, but needed), she even has some bubbelly yeasty visuals to adore that drop from the airlock into the bathtub, slowely colouring the water in a nice beery beige.
If you have a girl that tolerates stuff like this, it is wise to keep her I guess