hatepickingnames

Recipes 

Realy love the deep complexity of american barleywines. Want to start the process of perfecting my own. I like SN's BF, Uintas 25th, and Mendocinos(although it needs to age a bit). Will prob keep everything around 1.100.

What yeast for a .100 sg american ale?

Northjerzyg

Recipes 

I made a 1.095 with us-05, and a nice healthy starter. Brought it down to about 1.020. Tasted great at bottling but hasnt fully aged yet.

seabass07

Recipes 

I used wyeast pacman for one that came out very good. It ended up at 13.6abv. Next one I'll use is the wyeast scotch ale yeast since it's very clean and has a high alcohol tolerance.

__________________
Fermenter 1: Strong Scotch Ale
Fermenter 2: Hot dog Imperial Stout?

Bottled: English IPA, Dark Candi Cider, RyePA
Aging: Belgian Dark Strong, English Barleywine
Next RIS

LexusChris

Recipes 

I used 2 packets of US-05 on my 1.101 OG barleywine. The maltbill was only 7% crystal malts and 4.5% sugar. My final gavity was 1.013.

With high gravity beers like this, it is recommended to really aerate well the wort prior to pitching. I use an O2 canister with a diffusion stone for 30-40 seconds.

I also hydrated the dry yeast prior to pitching. While not normally needed, it is difficult for the dry yeast to absorb water and get going metabolically in high gravity enviornments. (at least that is how I understand it, and why I hydrated first.. mabye someone else can clarify that point for me...)

Also, to help with room in my mash tun (and to improve hop utilization in the boil) I added 3# of DME (14% of fermentables) towards the very end of the boil.

After reading up on trouble with big beer fermentations, all the above really did seem to help. I got a very nice fermentation with high apparent attenuation, and the beer came out awesome!

Good luck,
--LexusChris