Originally Posted by Oldsock
So are you thinking of using another strain in primary, then pitching one of those two to finish it off? I'm not a big fan of the "mega" beers, since they are often so sweet, so I'd do anything you can to get it dry.
I've never found wheat wines or big IPAs to age very well, so I'd probably go Barleywine, Imperial Stout, or Belgian.
Hope that helps a little, good luck.
Exactly--going to do a primary yeast of something like a 1056 or 1272. Then pitch the high gravity yeast a few days in.
I'll take your advice and look to see if i can find some more info on initial gravity before proceeding. The initial research I did seems to be that a lot of people are stopping their all-grain gravity around 1.100 give or take a few points. From listening to the CYBI, it seems it's real easy to give it a little too much simple sugar at the end, which can cause some residual sweetness. I think since I'm going to target a few percent less abv, hopefully I can avoid this issue. I also plan on reducing the size of my sugar additions towards the end as well, which should also help. When I get a recipe done, I;ll post it up to try to get feedback.