cousindave
Apprentice
- Joined
- Feb 28, 2010
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Friends,
I have a fermentation issue you may be able to help out with: Recently brewed my first BarleyWine and believe I have a stuck fermentation. Due to some poor attention to detail on my part I would up with a 3hour boil in order to get volumes/gravity where they were intended. My concern is that such a long boil will caramelize the sugars too much. Is it possible to caramelize to the point that the sugars are no longer fermentable? My chemistry knowledge is light in this area, so I'm not sure if this is something that happens with a longer boil? Perhaps I should just let it sit in secondary another 4 months or so...?
Whay do you folks think?
Just for the sake of discussion:
This was an AG brew.
OG was 1100
Pitched ~400ml fresh yeast slurry (1334) from a local brewery
Fermeted at ~68F till I noticed it sticking, then moved to a warmer area of the house (~74F)
Current SG 1050
Brewed July 22, 2012
I have a fermentation issue you may be able to help out with: Recently brewed my first BarleyWine and believe I have a stuck fermentation. Due to some poor attention to detail on my part I would up with a 3hour boil in order to get volumes/gravity where they were intended. My concern is that such a long boil will caramelize the sugars too much. Is it possible to caramelize to the point that the sugars are no longer fermentable? My chemistry knowledge is light in this area, so I'm not sure if this is something that happens with a longer boil? Perhaps I should just let it sit in secondary another 4 months or so...?
Whay do you folks think?
Just for the sake of discussion:
This was an AG brew.
OG was 1100
Pitched ~400ml fresh yeast slurry (1334) from a local brewery
Fermeted at ~68F till I noticed it sticking, then moved to a warmer area of the house (~74F)
Current SG 1050
Brewed July 22, 2012