flyangler18

Recipes 

Never for a barleywine, but I regularly do this when brewing Scottish ales, especially Wee Heavy.

flyangler18

Recipes 

Thames took it down to 1.027, and I do believe the Leviathan will be spending some time in that lovely barrel I just got.

Saccharomyces

Recipes 

I just racked the Imperial Stout out of my barrel after three weeks, that half I used the Thames Valley on, it's a great yeast for barrel aged beers. The esters, residual sweetness of the beer and the oak all meld into one really amazing beer.

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syd138

Recipes 

this looks really good.. I love barleywine.