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KTbrew wrote:I have a barleywine/strong ale which stopped fermenting at 1.028. I'd defiantly like to get it down further. I started it off on a yeast cake and re-pitched when it was at about 1.050. O.G. was 1.095. A portion of the wort was soured with lacto prior to boiling so it does have a little acidity to it.
Do any of you have recommendations on what yeast would work well to get this fermented out a little better? I'm thinking probably a wine yeast. Or maybe there's a great ale yeast that I don't know about yet which would work well?
Denny wrote:KTbrew wrote:In the first place, 1.028 is a great FG for a 1.095 BW. How do you know there are any fermentables left? Do a forced fermentation test. If that shows you still have fermentables, then you can worry about yeast. But I think it's as likely that it's done as stuck.
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