I created two 1-gallon small-batch experiments on Wednesday June 12. Today, June 16, I transferred each of those beers to secondary to harvest their yeast for a big barleywine I brewed (today).
Active fermentation in the barleywine has already started–the blow-off tube is already bubbling–and it’s only been 3 hours since pitching. I assume this means the harvested yeast was still active. This leads me to two questions:
(1) If the assumption that the harvested yeast is still active is true, I assume this also means that fermentation wasn’t complete in the small batches?
(2) If #1 is true, will the “leftover” yeast in the secondary be sufficient to finish out the batches, or should I sprinkle a bit of US-05 in there?
I should state that the krausen on both small batches had dropped, though I didn’t check the gravities… I’m not all that confident in the small batch OG readings I took, anyhow, to put much faith in a FG reading.