permo
Well-Known Member
I am planning a barley wine with OG in the 1.1000 range and I just harvested some super healthy slurry of 1275 from a red ale with 20 IBU and an OG of 1.050. Wyeast claims that it can go up to %10 ABV in it looks like an OG of 1.100 would be pushing or exceeding that capability.
Has anybody used 1275 on a barley wine or high ABV beer with success? I would hate to have a barley wine stall out on me, but I am really thinking I want a barley wine that focuses on malt with some unique yeast character.
Has anybody used 1275 on a barley wine or high ABV beer with success? I would hate to have a barley wine stall out on me, but I am really thinking I want a barley wine that focuses on malt with some unique yeast character.