Barleywine Dry-Yeast Choice

Hey guys, I am working on a barleywine recipe. I like using Safale dry-yeast. For most of my beer I use US-05. I am not against using liquid yeast. Does anyone know about Safbrew S-33? It is for high alcohol ales. I want to know if it would be good for an American barleywine, or will it give my beer a Belgian taste (Not that a Belgian taste is bad, I just want to know.)?
Thanks!

What's your poptential alcohol of the recipe?

My estimated ABV is 10.3%.


Style: American Barleywine
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 3.71 gal
Estimated OG: 1.097 SG
Estimated Color: 14.1 SRM
Estimated IBU: 91.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.37 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.30 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.33 %
1.00 oz Chinook [13.00 %] (60 min) Hops 54.5 IBU
1.00 oz Cascade [5.00 %] (30 min) Hops 16.1 IBU
1.00 oz Centennial [9.90 %] (15 min) Hops 20.6 IBU

US-05 can do that. Just use two or maybe even three packets.

eanmcnulty said:

Hey guys, I am working on a barleywine recipe. I like using Safale dry-yeast. For most of my beer I use US-05. I am not against using liquid yeast. Does anyone know about Safbrew S-33? It is for high alcohol ales. I want to know if it would be good for an American barleywine, or will it give my beer a Belgian taste (Not that a Belgian taste is bad, I just want to know.)?
Thanks!

Click to expand...

I used s-33 recently for a lazy magnolia southern pecan clonish beer and it turned out fine - but it seems people have had varied results with it. I kept my ferment @ 64-65 and it still almost finished in two days. I think it ferments so fast, it can get warm on you quick, which is what I think caused a lot of the estery profiles people describe using it. I'd just rock out some s-05 or S-04 or notty depending if you want the final product to be. Last barleywine i did, i pitched 2 packets of notty and fermented it @ 66. Abv on it was 11% and it's sitting on a little oak right now.

Nottingham has been revered for barley wines for a long time.

I'll stick with US-05 for the barleywine. Thanks, Guys!