So A buddy of mine and I are going to brew an american barley wine around thanksgiving, so I will brew a pale ale, this weekend to get a cake to pitch it on.
It is my understanding that wyeast 1056 and WL-001 are the same yeast strain. WL website say it has a high tolerance to alcohol, (10%-15%)
Has anyone used wyeast 1056 or WL-001 up to say 12-14 percent? How did it go? I dont know why, but I thought it had a lower threshold. Any thoughts or expierences would be helpful.