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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > It's Barleywine time again and I have some yeast questions
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Old 11-19-2009, 09:48 PM   #1
imaguitargod
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Default It's Barleywine time again and I have some yeast questions

So, I've been doing my research on this one (alot to do on the subject actually) and there's alot of different opinions on the subject so I thought I'd just go ahead and ask the questions I'm iffy on.

My plan is to do a big American Barleywine, around 13%. Do to yeast tolerances is it best to just use the California Ale yeast and take what I get? Or shall I do this. Pitch a California Yeast, wait until fermentation poops out, then pitch a nice starter of wine yeast to finish things off. That way it'll definitly carbninate in the bottle (which people seems to have a problem with on these big beers). If I go that route, what's a good wine yeast to use?

Or should I just perchase WLP099 Super High Gravity Yeast and go with that?

Also, half way through fermentation should I throw some yeast nutrients in there regardless of what yeast I use?

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Old 11-19-2009, 09:58 PM   #2
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You'll definitely want to start with a normal ale yeast. Apparently the 099 is for distillers who are only interested in alcohol content and not delicious beery esters, etc.

Apparently any yeast strain can ferment to about 15% if you make a proper starter, etc. So I think you'll be fine during fermentation. The problem comes with the bottle conditioning.

If it were me, I'd buy a pack of US 05 and rehydrate for bottling.

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Old 11-19-2009, 10:02 PM   #3
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Be prepared with a massive starter and aerate the living snot out of the wort.

Have you given any thought to your intended OG?

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Old 11-19-2009, 10:12 PM   #4
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Originally Posted by flyangler18 View Post
Be prepared with a massive starter and aerate the living snot out of the wort.

Have you given any thought to your intended OG?
I'm thinking around 1.120 and finish around 1.020. Still formulating the recipe and hops and such. Not even sure what yeast strain I want to go with yet.
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Old 11-19-2009, 10:21 PM   #5
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I plan on brewing the "old monster" barley wine recipie from brewing classic styles. It calls for 4 yeast packages of american ale or an appropriate starter. I plan on making a 2 liter starter pitching the packet to that. Then allowing it to ferment and then stepping it up with another 2 liters of wort

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Old 11-19-2009, 10:33 PM   #6
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The American Barleywine recipe in BCS is OG 1.115, 12.5% ABV and it says to use WLP001, Wyeast 1056, or Safale US-05, no mention of needing to add more at bottling or anything like that. Ferments at 68 F and needs a stable temperature so the yeast doesn't drop out prematurely. Lemme know when you're brewing, I'd love to come hang out and eat peppers for everyone's amusement. I've been trying to make it to one of those Lakeside meetings but the BJCP study group is on Wednesday nights just about every week until February.

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Old 11-19-2009, 10:33 PM   #7
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I've never made a bareleywine, but do high O.G. meads...and we use what is called a yeast starter, and then also staggered nutrient additions. This helps feed the yeast, in an otherwise extremely sugary solution, so they don't become overwhelmed. you usually do additions at what are called sugar breaks, and these are usually done at 1/3, 1/2 and 3/4 sugar breaks. And contrary to a post further above, all yeasts do NOT take fermentation to about 15% abv.you will want an attentuative yeast (one that ferments wort thoroughly) with a high alcohol tolerance, such as Wyeast 1056 (American ale).

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Old 11-19-2009, 10:35 PM   #8
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btw, that recipe is for a 12.5% barley wine

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Old 11-19-2009, 10:46 PM   #9
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Quote:
Originally Posted by NotALamer View Post
The American Barleywine recipe in BCS is OG 1.115, 12.5% ABV and it says to use WLP001, Wyeast 1056, or Safale US-05, no mention of needing to add more at bottling or anything like that. Ferments at 68 F and needs a stable temperature so the yeast doesn't drop out prematurely. Lemme know when you're brewing, I'd love to come hang out and eat peppers for everyone's amusement. I've been trying to make it to one of those Lakeside meetings but the BJCP study group is on Wednesday nights just about every week until February.
Hmmm....someone knows me and my pepper habits...I wonder who this could be...shoot me a pm dude. I think I know who this is...
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Old 11-20-2009, 12:17 AM   #10
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If you want to be 100% sure you'll have enough yeast... just brew a simple extract pale ale a week before the barley wine, and pitch onto the cake for that. I did that for the 12% ABV 10-10-10 brew, and it took off like a rocket and attenuated really well.

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