This weekend I bottled the barleywine that I brewed so long ago. Let me give a short review of all that has happened with this beer:
1.) First thing to do was to dry hop with the last of the Cascade hops. I simply tossed the pellets into the fermenter (still primary at this point) and resealed the lid.
2.) After pitching the champagne yeast once the lock stopped bubbling, fermentation stuck at gravity 1.032.
3.) The first thing recommended to me by the LiveJournal homebrewing group was to try adding yeast nutrients and swirling the beer around a bit to oxygenate. No change in gravity.
4.) Several weeks pass with no change in gravity. I attempt to make a starter with a second pack of yeast, but my attempt is foiled when a fruit fly makes its way in and contaminates it! Bah!
5.) A few more weeks pass. I purchase a glass carboy and rack the beer onto to some oak chips within. Still no change in gravity.
6.) Several months pass to this weekend.
Well, I think I left the beer on the oak chips a little too long. Pre-primed tasting is ULTRAOAKY. I’m sure it will improve with some time in the bottle and some fizz. They always do.