Newbie Barley Wine finished fermenting @ SG1012

[silverfox]

Hi all, Started Barley wine (Thomas Hardy Ale from Clone Brews) all grain on 19-07-2013
Starting sg was about SG1100. Fermented with Gervin ale yeast..
I checked it today ,Yeast head has dropped & it was at SG1012.
Tastes good but too dry.
Whats the best thing to do to get it back to SG1028-1032 range.
I also did a second run Pale Ale from the grains & that has finished at SG1002
Do I add some DME & get it refermenting?
Any suggestions?

Silverfox

[seymour]

Hi all, Started Barley wine (Thomas Hardy Ale from Clone Brews) all grain on 19-07-2013
Starting sg was about SG1100. Fermented with Gervin ale yeast..
I checked it today ,Yeast head has dropped & it was at SG1012.
Tastes good but too dry.
Whats the best thing to do to get it back to SG1028-1032 range.
I also did a second run Pale Ale from the grains & that has finished at SG1002
Do I add some DME & get it refermenting?
Any suggestions?

Silverfox

If you simply add more malt, it'll restart fermentation, thus driving the ABV higher, but will likely finish just as dry again. You could consider lactose sugar, which is not fermentable by standard ale yeasts, thus adds true residual sweetness, although stylistically that would make it more like a sweet stout/cream stout than a true Barleywine.

Next time, I'd alter the recipe with more crystal malt or unmalted grains and mash at a higher temperature, all of which would reduce the overall fermentability. Or of course, use a yeast strain which isn't as high-attenuating. Despite it's light body and dry finish, I bet your strong ale is pretty damn delicious as is.

[boingy]

Maltodextrin, also sold as "Body Bru" or "Body Brew".
It adds body, mouthfeel and a little sweetness.
It's a bit of a bodge but you don't really have many other options post fermentation.
Don't overdo it. Start with 500g for a 5 gallon batch, give it a few days to settle and make sure you sample a decent quantity of the ale before adding more. It's really easy to take just a sip and think you need more....

[Rookie]

Hi all, Started Barley wine (Thomas Hardy Ale from Clone Brews) all grain on 19-07-2013
Starting sg was about SG1100. Fermented with Gervin ale yeast..
I checked it today ,Yeast head has dropped & it was at SG1012.
Tastes good but too dry.
Whats the best thing to do to get it back to SG1028-1032 range.
I also did a second run Pale Ale from the grains & that has finished at SG1002
Do I add some DME & get it refermenting?
Any suggestions?

Silverfox

1100 to 1012 is pretty darn good. That strong a beer might need a bit of time to age.

[seymour]

1100 to 1012 is pretty darn good. That strong a beer might need a bit of time to age.

+1

[dean_wales]

I too would stick with it as it stands. Be proud of that attenuation.

If well matured and drunk cool it should be dangerously drinkable!