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Barley Wine is a huge ale with a huge malt bill and a huge hop load to balance it. This English-style Barley Wine has intense, concentrated malt flavor with vinous, dried fruit, and molasses notes laced with a charge of hop bitterness and a considerable alcohol content. There's no better special-occasion beer - just brew a batch, wait, and congratulate yourself in six months or more. Recommended:2-stage fermentation and yeast starter.
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Beer Kit Yield 5 Gallons Recipe and Instructions Click Here! Beer Style British/American Strong Ale Regional Style No Color Amber Original Gravity 1082 Total Time to Make 6 months
Browse 3 questions and 19 answersShow all answers | Sort byWhen is the red star champagne yeast supposed to be added? During secondary fermentation or bottling? ThanksBest Answer: That yeast is added at at bottling(step 23 of the instructions) to ensure bottle carbonation.I'm using the safale dry yeast and was curious if anyone made a starter using this or just added more yeast and if so how many dry packets did you use? Thanks!Best Answer: You would either want to do a 1.5 to 2 liter starter or add 3 packets of dry yeast to meet the manufacturer's recommendation. 2 would probably do it. You can prevent future problems by aerating really well if you do not have enough yeast.So, I was advised to add the red star yeast during secondary fermentation, which I did. Did this ruin my barleywine? Or, should I add a primary yeast again and then add the red star yeast during bottling? thanks all!Best Answer: It is highly unlikely that you ruined your batch. If most or all of the fermentable sugars are digested by the primary yeast you may not get much, if any, flavor profile from the red star (which tends to be less desirable than your primary yeast). The red star should just help snag the last fermentables. You most likely won't need any additional yeast during bottling, but barleywines are notorious for being tricky to naturally carbonate. In summary, your beer is fine, no need to add more yeast. :-)
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