barelywine priming trouble

[wortchillergoal]

I have a barelywine that has been bottled for 10 months now that has not carbonated. I thought I might open the bottles and add a dried yeast flake or two to each bottle. Anyone have this trobule or have thoughts on my solution or perhaps a different one?

[Tom C]

I too have a 12 month old Barley Wine that took a long time to carbonate. I chose to let it sit longer and age over time. There are, however, tablets that can be purchased that you place one per bottle and it carbonates the bottle. Haven't seen them, only heard of them. I almost considered these due to my BW being in Grolsch bottles, but as I said waited a few months longer...certainly can't hurt the barley wine.

Good luck

Tom C

[barley ben]

The tablets are called Prime Tabs. I have never used them before but basically all they are is dextrose pills (corn sugar). I know you can get them through mail order and I think most hbs stock them if you don have any luck with aging it more.

[wortchillergoal]

I don't think availabe fermentables is my problem. Hydro reading is over 20 and it started at 94. I would think that there is enough sugar to activate the yeast.

[barley ben]

You could be right and just need the little extra yeast. you could get a sanitized eye dropper, make a starter and add like one or two drops to each bottle. On the other hand, with an OG that high, all the remaining sugar that you reading is showing could be unfermentable.

[Fast_Eddy]

Originally posted by wortchillergoal
I don't think availabe fermentables is my problem. Hydro reading is over 20 and it started at 94. I would think that there is enough sugar to activate the yeast.

This is a misconception. Just because your hydro reading is high doesn't mean that there are fermentables left. The remainder could be UN-fermtable dextrins, raffinose, etc. Hydrometers don't measure the amount of sugar in a solution but rather the solutions density relative to pure water.

I'm not saying that you're wrong - but you might be.

[wortchillergoal]

I came up with my line of thinking consulting with the assistant brewer from a local micro who has a good yeast background. We both could be wrong so here is the puzzle, do I add more priming sugar or yeast first? These forums are better than a battery of rocket scientists or brqain surgeons.

[barley ben]

Both??? They recommend that you use 3 prime tab per 12 oz. bottle. What if you added just one oe two tabs and a drop of yeast slurry. Also do you think it could be possible that with the obvious high alcohol content, your yeast quit working?

[wortchillergoal]

I don't know about the alcohol as the asst. brewer thought the yeast strain was up to the task, and I don't use union yeast so no strike. I am concerned about getting to much sugar and blowing tops. This stuff tastes great flat so I hope to save it. Adding to the puzzle, I had a brown ale do almost the same thing. It finally carbonated after sitting bottled for 3 to 4 months. In between these two batches I had a pale ale go with out any hitches at all. Keep cooking up your ideas guys we are doing great things here.

[YamahaXS]

What do you want to drink?

If you are like me, you don't want an overly sweet drink. Of course, its a BW, and therefore will be sweeter than not, BUT, if it was up to me, I would add a bit of high gravity yeast slurry to each bottle BEFORE I added more sugar. The yeast won't die if there isn't food for them, as long as they are tolerant of alcohol.

IF you have a deadline (say my birthday, which is in late September) then you chould definitely add both prime tabs and yeast.

[YamahaXS]

Is your beer warm enough?

[wortchillergoal]

I believe that I need to decide my plan of attack before I open the first bottle. I don't want to expose this wonderful gift from the brew gods to oxygen any more than I have to.

[sallad]

if you've let your beer age in the carboy for a very long time, its possible that all - or nearly all - of the yeast settled out. is there any yeast cake at the bottom of the bottles? did you add any priming sugar at bottling?

[YamahaXS]

Originally posted by wortchillergoal
I believe that I need to decide my plan of attack before I open the first bottle. I don't want to expose this wonderful gift from the brew gods to oxygen any more than I have to.

ahh, well akin to the photographer's dark room, there is the brewers co2 room. You need some scuba gear, or other breathing apparatus, and a large quantity of CO2. seal up a closet, install a 1 way valve on the door, and fill with co2. Now you are free to putz around iwth your beer all you want! :D

[Fast_Eddy]

That's a helluva funny mental image ;)

[wortchillergoal]

Yes to both questions. Also the beer was aged at temps that would induce fermentation. Yamaha, lol, perhaps I could go up on the next shuttle and do this in space.

[toneyc]

You wouldn't need a whole closet... I have used sandblast machines that were about the size of a chest freezer with long rubber gloves and a plexiglass window that you stood in front of with your arms stuck in the gloves. All your work was right there in front of you but you were insulated from it by the chamber.

:)
Toney.

[wortchillergoal]

It has been some time since I asked for he;p and thoughts with this so now the news of what happened. If you notice this thread goes back to Aug of "03". I went a couple more months than took action.

I opened the bottles and used dried yeast, somewhat old, and nothing seemed to happen. The other day my wife asked me to move some of my beer during a good house cleaning. I picked up a bottle of this barelywine and thought if it is not carbonated now it is dumped.

It carbonated and taste pretty damn good. I would even say worht the wait.

[toneyc]

Wow, 10 months! That is awesome!

:)
Toney.