From Newsgroup: alt.beer.home-brewing

On Nov 18, 6:33 pm, Jason Maur <jmau...@yahoo.com> wrote:

Hey all,

I recently brewed a pretty big beer by my
standards, a barleywine with an original potential
alcohol of about 13%, but after 2 weeks in my
primary fermentation, I'm confident that the
yeast hasn't done a very good job.

There are a few things you can do. When you move your beer to the
2ndary that will help stir up the yeast and will start a 2nd
fermentation period. Many barleywines are also brewed with a champagne
or a wine yeast for the higher alcohol content and white labs now
makes a pitchable high gravity yeast.
You shouldn't feel bad about re pitching yeast at all, as it is not unreasonable, or even out of the ordinary for high gravity beers. The
alcohol content kills the yeast and makes it hard for the yeast to do
its job at around 9%.
I would deff suggest getting the beer you have off of the yeast, and
into a 2ndary vessel for the time being. And then pitch a higher
alcohol strain with a little nutrient and perhaps a small 1qt, or even
1pt starter...
~J~

What can I do if I still have 9 or 10% alcohol?
Should I buy another yeast pack or try to reuse
the yeast that's in there already?

Any suggestions are appreciated.

Cheers,

     Jason

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