Barley Wine FG 1.030

[Corbières]

Anyone help here. Did a Young’s Barley Wine. Wanted high abv to bottle in 275ml bottles. 10L batch of the Kit + 500g dark DME + 500g medium DME (as it’s what I had in). SG 1.085 against brewers friend target of 1.080. Fermented at controlled 21c
Brewers friend FG 1.020 but only got to 1.030 at day 10 and actually achieved this on day 4. Is fermentation complete and safe to bottle?

 

[An Ankoù]

Anyone help here. Did a Young’s Barley Wine. Wanted high abv to bottle in 275ml bottles. 10L batch of the Kit + 500g dark DME + 500g medium DME (as it’s what I had in). SG 1.085 against brewers friend target of 1.080. Fermented at controlled 21c
Brewers friend FG 1.020 but only got to 1.030 at day 10 and actually achieved this on day 4. Is fermentation complete and safe to bottle?

I would say not.
Do you mean that it fell to 1030 on day 4 and today is day 10 and it's still 1030?
Have you checked your hydrometer in water at its calibration temperature?
If so, I'd say the yeast has given up the ghost and I'd chuck a sachet of Nottingham in there to get it going again.
Young's Ale yeast is a moderate attenuator.

 

[Corbières]

I would say not.
Do you mean that it fell to 1030 on day 4 and today is day 10 and it's still 1030?
Have you checked your hydrometer in water at its calibration temperature?
If so, I'd say the yeast has given up the ghost and I'd chuck a sachet of Nottingham in there to get it going again.
Young's Ale yeast is a moderate attenuator.

Yes fell to 1.030 by day 4 and not moved since. Hydrometer has been checked at its calibration temp of 20c
So would I get bottle bombs if bottled now ?

 

[Horners]

Yes fell to 1.030 by day 4 and not moved since. Hydrometer has been checked at its calibration temp of 20c
So would I get bottle bombs if bottled now ?

Even if you didn't get bombs would it not be sickeningly sweet at 1.030?

 

[Corbières]

Even if you didn't get bombs would it not be sickeningly sweet at 1.030?

So re pitch some more yeast ? Any guidance on how much ? Thanks

 

[An Ankoù]

So re pitch some more yeast ? Any guidance on how much ? Thanks

You get a sachet of Gervin ale yeast from Wilco and rehydrate it before pitching. If that doesn't work, the nuclear option wiould be to pitch a couple sachets of Champagne yeast or a teaspoonful of Safale F2.