Barleywine F.G. ???

[paul84043]

My Barleywine has been sitting in the secondary for several months now, it had an O.G. of 1.095 and was 1.030 when I transfered it.
I tested it last night just out of curiosity, it's still sitting at 1.030, it hasn't budged at all in 2 months.
What's a decent F.G. for a Barleywine? should I expect it to get to at least a 1.020?
It was a St Pats kit with champagne yeast so I seriously doubt that it died due to the alcohol content. Should I repitch to get it going again?

[sallad]

thats an apparent attenuation of about 67%. not to bad for some beer yeasts, but i think you'd expect better from champagne yeast. (champagne yeast stats seem to be given in residual sugar, don't know how this translates to an attenuation..) you can try swirling it to stir up some yeast (careful not to splash! don't want oxygenation!), or adding some yeast hulls or even another pack of yeast.

[paul84043]

I've thought about the options, but I was hoping to hear from someone that has made a few Barleywines as to what they finish out at.
I would expect a Champagne yeast to render a fairly dry product...??

[quantum24]

1030 seems high... even for a barleywine, i would expect closer to 1025-1020. you might try running your list of ingredients through a recipe calculator to see what the predicted FG is. (btw, i would expect a lower fg even if you had used an american ale yeast of equivelent). if you think you are to high, than i would try swirling and or repitching and or adding yeast hulls.

[S.F.B.]

I have done a few brews with similar OG's to your barley wine. They all finished in the 025-030 range. According to my local brew shop guy, that is pretty normal when using large amounts of extract. There is only so much fermentables available in extract.(?) Don't know if that is completely accurate. He has never steered me wrong in the past. Just my $.02

[paul84043]

Well, it's a St Pats kit with an O.G. of 1.095 and it is supposed to finish with around 9.5% ABV. So, if you reverse engineer that...I would expect the gravity to finish out a bit lower than it is.

I just wanted some feedback from others that have done this similar type of beer...I think I'll go to my HB shop and see what they have on hand to give this baby a kickstart...
Thanks your all your input.

Paul.

[wortchillergoal]

I have done barely wines with OGs in the mid 90s and with out using champange yeast have gone below an FG of 20. I used a scot ale yeast and roused it quite often.