Planning on a Dry & Pale English Barleywine that will go up to 10%.
I want it to ferment relatively dry (1090 to 1015) and be able to bottle condition.
The WLP007 appears to be the aromatic profile I want for this beer, but also appears that 10% might me a climax. I already experienced a yeast that dies before bottle condition, then the beer oxided in the bottle and I had to dump it. This Barleywine is going to be aged for 18 months, and will be offered to my father's 60th anniversary, so I don't it to poop on me.
I plan to bottle early and age in the bottle.
1-2 weeks primary
1 week secondary with DH
1 week cold crash to be as clear as possible before bottling.
Would Nottingham be a better/safer choice? Or just bottle with fresh Nottingham (especially after a long cold crash) ?
Thanks!
I want it to ferment relatively dry (1090 to 1015) and be able to bottle condition.
The WLP007 appears to be the aromatic profile I want for this beer, but also appears that 10% might me a climax. I already experienced a yeast that dies before bottle condition, then the beer oxided in the bottle and I had to dump it. This Barleywine is going to be aged for 18 months, and will be offered to my father's 60th anniversary, so I don't it to poop on me.
I plan to bottle early and age in the bottle.
1-2 weeks primary
1 week secondary with DH
1 week cold crash to be as clear as possible before bottling.
Would Nottingham be a better/safer choice? Or just bottle with fresh Nottingham (especially after a long cold crash) ?
Thanks!