So, I am in day 15 and my barleywine looks to be completed at 1.025. Readings staying the same after 3 days. Planning to rack to secondary today. Below is the info on the brew. Question is, if 1.025 is not dry enough would you suggest adding another round of yeast? I was expecting around 1.020. Or just leave it.
6 gal
OG 1.090
FG 1.025

22lb MO
.75 c120
.75 Caramunich
.50 Honey Malt
1lb Sugar

1oz Summit(18%)60m
.5oz EKG(6.7%) 20m
.5oz EKG (6.7%)5min

Wyeast 1028 London Ale 1 gallon starter

mashed at 150 @80min at the end of mash temp was at 147.
Fermented at 68 for week then raised to 70 for the second.



Would like everyone advise. Thanks in advance.

Heath

You are a bit on the low side of the attenuation range for that yeast, and are well within it's alcohol tolerance. How does it taste? If it's fine, go with it as is, if it's overly sweet, pitching an actively fermenting second yeast may allow you to drop it a bit more.

You are just fine with a 1.025 FG. I recently brewed an English Barleywine with an OG of 1.110 that attenuated down to 1.029. It tastes fantastic and I did repitch to drop the gravity a few more points down from a 1.033. You are well within the perameters for a good barleywine and if you rack to secondary you may see a drop of a point or two over the long term secondary.

As Spider said, it really depends on how it tastes to you. Barleywines (esp English ones) should be on the sweeter side. If it tastes like it is in balance for a b-wine, then let it be. I have found that rarely will I gain significant gravity points when repitching an active starter esp. when the beer has attenuated so far already.

Thanks for the feed back. Since this is my first BW I may just let this one run the course and make any changes to the next one. I like the taste and I expect it to be sweet but not sure how much on the sweet side I like in a finished product. This one will give me good info. I will let it go and see.
Thanks again for the prompt advise.

Heath