Originally Posted by MacBruver
If you want to be 100% sure you'll have enough yeast... just brew a simple extract pale ale a week before the barley wine, and pitch onto the cake for that. I did that for the 12% ABV 10-10-10 brew, and it took off like a rocket and attenuated really well.
So, are you saying that you just cool the wort all the way down in the kettle and add it straight to the used primary carboy? My huge problem is not being able to cool the wort fast enough.