louie0202

Recipes 

For a Barley wine I am going to make, would you use a starter for Wyeast 3278. Just not sure in general if people use a starter for these situations.

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On Tap: American Cream Ale (AG), Random Beer (AG)
Primary #1: French Saison (AG), Orval Clone (AG), The Number Eight (AG), Argentine Malbec, Belgian Blonde (AG)

BryanThompson

Recipes 

I wouldn't do a starter to throw off the proportions but you might want to use two smack packs.

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Brute Brew Works
Primary: Three years of Lambics about to be blended for a Gueuze, Sour Brown Ale from Black IPA second runnings, Epic Flemish Brown waiting to go into a bourbon barrel
Secondary:None
Bottled: Traditional Mead aged on Maker's 46 soaked oak
Kegged: Nothing

Oldsock

Recipes 

I tend to pitch a blend along with some slurry of whatever brewer's yeast I have around. Just too much risk that the Sacch in the blend won't get out to a quick start. Adding some bottle dregs for more complexity never hurt either. Good luck!

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

louie0202

Recipes 

Thanks and I realized after reading that I won't do a barley wine because thats not really with the style....but I will pitch maybe some of my Abbey II with the Lambic Blend....that would work.

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On Tap: American Cream Ale (AG), Random Beer (AG)
Primary #1: French Saison (AG), Orval Clone (AG), The Number Eight (AG), Argentine Malbec, Belgian Blonde (AG)