Help with my Barleywine

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.

 

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.

 

I'm assuming that was a typo?

 

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

 

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.

 

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.

 

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.

 

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

 

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

 

Sorry, it makes sense now.

 

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.

 

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

 

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.

 

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.

 

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.

 

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.

 

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

 

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.