Botched Grain Bill

You now have a beer that has a significantly higher starting gravity than what you expected. Did you take a hydrometer reading to compare it to your expected OG? It's obviously a different beer, and will be higher in alcohol content, likely significantly so, but I would not pitch it. Let it ride and see what happens.

 

What is the size of your fermentor? If you are using a bigger fermentor (e.g., 5 gallons or larger) you could add some water to 'create' a larger volume and lower gravity beer.

Cheers!

 

Out of curiosity, what was your measured OG?

Cheers!

 

Whoa!!

That is on the upper range of a Barleywine. I would strongly recommend that you add some water to your fermentor (sooner rather than later).

Cheers!

 

Unless you want to try a barleywine...
Without diluting it down, your yeast are probably going to surpass their upper limit and crap out, leaving a higher FG than you wanted.
What was your expected OG and FG?

 

You really wanted to reply to the OP with your query, right?

Cheers!

P.S. I share your thought/concern that the yeast might 'poop out' with that high of an OG. That was my motivation to recommend that he add water and add it quickly.

 

Yeah, I should have multi-quoted, since what I wanted to say sort of piggybacked off what you said before.

 

Let it ride. It may be glorious.
And probably dryhop the ever living hell out of it.

 

Jason, you are experienced in using 1318. Is this an alcohol tolerant strain? Will this strain successfully ferment an 1.12 OG beer (which could be an 11-12% ABV beer)?

Cheers!

P.S. I am uncertain whether the OP made a yeast starter for this HUGE beer.

 

From my experience with 1318 I know it can ferment 1.080 wort down to 1.015 while 1056 will take the same wort to 1.014. That's the highest I have pushed 1318.
That being said I expect this beer to be an ester bomb at this point. The yeast is stressed due to the gravity and the lack of O2, so it's going to be a gamble. I do want to use 1318 for my wheat wine this summer.

 

If 1318 is not alcohol tolerant then there is a possibility that the yeast will stop working at a specific gravity less than ideal (e.g., 1.050). If this happens the resulting beer will be a syrupy mess.

In my opinion the OP is better off adding some 'top off' water to mitigate the potential of the yeast not finishing the beer.

Cheers!

 

If I was in his shoes I would pitch a couple packs of us-05 and have a beer. Right now the damage is done as far as possible off flavors goes. No temp control, no oxygen, and severely under pitched all adds up to a disaster. I'm not sure either of our answers are going to equate to tasty beer at this point.

 

Hopefully @Maich will report back in another few weeks how this batch turns out.

I personally have not lost all hope here.

Cheers!

 

To me the biggest problem is the grainbill (OP got the banner right )...2 sachets of US-05 should fix any underperformer in the way of alcohol tolerance, but the massive amounts of flaked adjuncts will make it something other than a Barleywine...if the OP was looking for a NEIPA, then blending might be a potential solution...all is not lost

 

This seems like a mistake you can learn from. You don't see experiments that ask what a crap-ton of wheat and oat adjunct grains mean for a beer. I'd let it ride strictly out of academic curiosity, but I would retain no hope of sensory enjoyment of the beverage.

 

Are you certain that it just wasn't rung up incorrectly?