Beer Forum

So I am nervous about my barleywine because last time I attempted this style I bottled it way too soon and it ended up tasting awful. I want to know how I should decide when to bottle it.

I know usually you just bottle a beer when the FG is around its target value but I feel like when you have such a high OG and pitch it multiple times with new yeast it isn't so cut and dry. I tasted it a week ago (been in fermentation for about 3 weeks) and it seems to have fermented most of the way due to the big booziness, however it still tasted faintly like yeast.
What should I do?

What yeast did you use and how much? What was the OG and what is the SG now? Why are you in such a hurry to bottle? Have you considered racking it off the yeast when it's done and bulk aging for a while?

Im in no rush to bottle, Im just nervous about knowing when to.
I started with one vial of Whitelabs California V then added a packet of champagne yeast to the secondary. I fucked up the OG reading but it should be about 1.107. I am going to rack it again and check the SG tonight. The target SG is 1.030.

I was thinking of upgrading to a kegging system so I could let all the yeast drop out and force carbonate it then allow it relax for the rest of the year in a cool place.

If it helps anyone to give me advice the recipe info is under "big bang" at the link in my signature.

rule of thumb:

If you have to ask yourself is it too early to bottle, it's too early to bottle. Keep in mind that bulk aging is going to condition your beer faster anyways, why put it in a bottle so soon. If this is a typical 9-11% BW, I say give it a good 3 months in your primary.

Edit: I just read your 2nd post, what was your gravity reading before transferring it?