I plan on making an extract version of a Barleywine, possibly the Bigfoot Clone from the Beer Captured book. I would like to substitute a dry yeast in place of Wyeast 1056 American or 1028 London. No particular reason; I just prefer working with dry yeasts.
Any suggestions? I've seen a few Barleywine recipes using Safale S-04.
Any suggestions? I've seen a few Barleywine recipes using Safale S-04.