I need Yeast advice for Stuck Barleywine

[Ozwald]

I read that as aerating the starter, which I would think is a good idea. Aerating the batch, I'll agree with BDawg, not recommended.

[BeaverBarber]

I'm not sure that aerating is a good idea. The gravity has reduced already so there's a bunch of alcohol in there. Adding oxygen will oxidize the beer and cause a lot of unpleasant papery (as opposed to pleasant sherry-like) oxidation. Yes, the yeast will scrub oxygen out, but I'm not sure if there would be some irreparable damage caused by too much o2 at this point.

I've never been able to toss in new yeast and get any more than a point or two off of my final gravity, but I don't believe I've ever had one get stuck so far away from finishing. Maybe adding fresh, healthy, and nutrient-rich yeast will knock more off of his final gravity than I have experienced. I agree that adding the oxygen to the beer at this point is a bad idea...especially in a beer that has to age a while before drinking, but I considered oxygenating the beer a desperation move because at 1.052 the beer is nowhere close to complete, and if he can't get another 12-15% more attenuation, the beer is already ruined. Perhaps baby steps is a better idea.

[BrewerBC]

I was talking about oxygen in the beer. I thought it was a bad idea too. One of the guys at my LHBS told me to do it. I am having second thoughts now.

[BeaverBarber]

I was talking about oxygen in the beer. I thought it was a bad idea too. One of the guys at my LHBS told me to do it. I am having second thoughts now.

The reason he said to do it, and I agree, is because the beer is already ruined. At least this gives you the 1% chance that you can rescue it. You have nothing to lose.

[Ozwald]

I have a great beer bread recipe I give to people with under attenuated batches. Better than aerating it. I don't think it's a lost cause yet, though. I wouldn't expect the 007 to pull it off, but it might. I'd go straight for a heavy pitch of champagne yeast that's had a lot of nutrients & then use a mead-style nutrient regime for the next week or 2.

[BeaverBarber]

I have a great beer bread recipe I give to people with under attenuated batches. Better than aerating it. I don't think it's a lost cause yet, though. I wouldn't expect the 007 to pull it off, but it might. I'd go straight for a heavy pitch of champagne yeast that's had a lot of nutrients & then use a mead-style nutrient regime for the next week or 2.

Sounds interesting. The two definitely seem related. How do you make beer bread?

[spiderwrangler]

Sounds interesting. The two definitely seem related. How do you make beer bread?

Replace some or all of the water with beer. For an added bonus, whip up a batch of malt butter to spread on top.

[Ozwald]

Sounds interesting. The two definitely seem related. How do you make beer bread?

Replace some or all of the water with beer. For an added bonus, whip up a batch of malt butter to spread on top.

Depends on the bread. That won't work in a lot of artisan recipes. This recipe was derived & bastardized from something I found ages ago. It makes a dough that doesn't look like it'll bake at all & the time/temp seemed way off... but it cranks out some delicious bread. Especially when you use an overly sweet beer. If you have a 5 gallon batch that underattenuates, bottle it up & wait for Halloween. The neighbors/family will clear it out in bread-form before the Christmas lights come down - and all that baking keeps the furnace off & the house smelling wonderful. You can holiday it up with a pinch of your favorite holiday spice blend. Malt butter would go with this really well. So far, my favorite was a super malty Irish Red that froze up around 1.020 or so.

3c flour
4.5t baking powder
1.5t salt
1/3c packed brown sugar
12oz beer

Preheat oven to 370 (I live in the mountains, drop temp for lower altitude. ~350 @ sealevel).
Completely mix dry ingredients in large bowl. Slowly add beer to make thick, sticky dough.
Scrape into oiled 9x5 bread pan (this dough will not shape like traditional bread dough)
Bake for 50-60 min.