imaguitargod
Well-Known Member
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?
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?