Help with my Barleywine

Discussion in 'Homebrewing' started by Carrigan, Apr 15, 2014.

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  1. solo103

    solo103 Initiate (0) Apr 8, 2012 Florida

    Maybe I should have been more specific and worded it better. When I worked at a brewery that used dry yeast we would pull off some wort and rehydrate in that instead of using plain water to rehydrate, so I guess "starter" would not be the best word to use in that particular situation. I do make a starter with all liquid yeast I use and would def recommend it if the op ever switched to liquid yeast.
     
  2. Carrigan

    Carrigan Initiate (0) Mar 13, 2014 Virginia

    Im using a plastic bucket. Reason being I wanted to rack it to my carboy.
     
  3. Carrigan

    Carrigan Initiate (0) Mar 13, 2014 Virginia

    I did rehydrate my yeast. I will check my gravity and then stir it to maybe kick start it.
     
  4. ericj551

    ericj551 Pooh-Bah (1,638) Apr 29, 2004 Canada (AB)
    Pooh-Bah

    Fair enough. I would still say that rehydrating dry yeast with wort isn't the best practice. The reason why you rehydrate is because as the yeast reabsorbs water, it can take in too much sugar (from the wort) and die. IIRC, rehydrating in wort can kill up to 50% of the cells.
     
  5. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    I'm assuming that was a typo?
     
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  6. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    That is not substantively different than adding the dry yeast directly into the fermenter.
     
  7. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    There's no reason to take a gravity reading at this point if you're sure that no fermentation has occurred. You'd be exposing your wort needlessly to air. The two main things that are critical right now are: (1.) your wort is at a comfortable temp for the type of yeast that you used (usually 65-67 is best for most); and (2.) leave it alone for another day.
     
  8. WelshBrewer

    WelshBrewer Initiate (0) Mar 17, 2013 Oregon

    No, no typo, if I remember correctly it called for 11, I pitched 12, evidently it was correct worked perfectly.
    It has been in a 15G Dads Hat Rye Whiskey barrel for 3 months, and its absolutely awesome, about 2-3 more months and I will carb and bottle.
     
  9. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    Was this a five gallon batch? Who said it needed 11? Mr Malty, maybe? (I haven't used that site since it told me to use 7 vials of WLP-080 in my 5 gallon Imperial Cream Ale). You realize you pitched over three and a half trillion cells? I'm having a hard time wrapping my head around this.
     
  10. Lansman

    Lansman Savant (1,116) Mar 19, 2011 Missouri
    Trader

    @raymo55 is the king of barleywines on BA. He can help provide some support.
     
  11. WelshBrewer

    WelshBrewer Initiate (0) Mar 17, 2013 Oregon

    The original post from me gave the details 18G, 1.092 and I used BeerSmith
     
  12. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    Sorry, it makes sense now.
     
  13. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    If there are no signs of fermentation at this rather late stage...it won't hurt and certainly can help...give the wort another round of aeration.
     
  14. GoldenChild

    GoldenChild Pundit (843) Nov 18, 2009 Michigan

    It's because of the bucket. Open the lid and you will see fermentation
     
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  15. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    I dont know what kind of brewery you worked for, but rehydrating dry yeast in wort is a good way to slash your viable cell count in half.
     
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  16. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I agree that buckets can trick you. You think you sealed the lid all the way around, but upon further inspection...
    If the OP didn't open the bucket and look, he ought to.
     
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  17. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Didn't see an answer to your question, this might help.
    http://www.midwestsupplies.com/yeast-energizer-vs-yeast-nutrient.html

    Maybe he works for Wyeast, says he is from OR.

    This is true, no argument as to fact. There are breweries out there that just sprinkle in the dry yeast, as they are buying by the 1/2 kg brick and have found what what amount works for them.
     
  18. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    Make sure there is enough liquid in your air lock. Last week I had a stuck air lock. I had 2 identical batches with one bubbling away and the other doing nothing. It made no sence to me why this was. I put pressure down on the lid and bubbles came up through the air lock. After that the air lock bubbled like the fermenter next to it.
     
  19. solo103

    solo103 Initiate (0) Apr 8, 2012 Florida

    We won 2 golds 2 silvers and a Bronze at the Best Florida Beer Championships so we must have been doing something right. Cheers
     
    hopfenunmaltz likes this.
  20. kdb150

    kdb150 Initiate (0) Mar 8, 2012 Pennsylvania

    Take a whiff somewhere in the vicinity of your bucket. It should be very easy to detect if there is excess CO2 in the air, and hence fermentation has begun. It also doesn't hurt at this point to give the bucket a few good swirls.
     
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