Orangevango
Well-Known Member
- Joined
- Mar 21, 2008
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- 596
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I have only had a few barley wines, but those that I have had have always been a bit cloying. I know that there are ways to dry out a recipe with simple sugars, but I was wondering if anyone had tried making a highly alcoholic beer using a wine yeast instead of a beer yeast. I understand that a high FG is part of the barley wine style, im not trying to make a traditional barley wine. Any opinions on what yeast to use and ideas about the grain bill?