Gabe
It's a sickness!
I have a wlp007 Dry English and wlp028 Edinburgh yeast cakes to put a Barley Wine on. Which would you choose? Or not choose and why? Cheers
Good Cake?
- Thread starter Gabe
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Gabe
It's a sickness!
That was the reason I wasn't leaning toward the 007 possibly too dry.
Cap'n Jewbeard
Well-Known Member
And here you are getting my hopes up about Cake, when we have that "German chocolate cake" discussion going on in the other thread.
Thanks for the cake-tease, guys.
Thanks for the cake-tease, guys.
uwmgdman
Well-Known Member
The only other thing I can think of is yeast alcohol tolerance.....does one have a much higher threshold than the other? If it's quite different and you're expecting a real big barleywine, maybe go with the higher threshold yeast.....just thinking out loud
