Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > US Yeast in a UK-Style Barleywine?
Reply
 
Thread Tools
Old 09-21-2010, 05:09 PM   #1
Ouroboros
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indiana
Posts: 303
Liked 3 Times on 3 Posts
Likes Given: 1

Default US Yeast in a UK-Style Barleywine?

20 lb Maris Otter
1 lb CaraMunich
1 lb Flaked Oats
0.5 lb Golden Naked Oats
0.5 lb Special B
Dextrose to bring OG to 1.115

Single infusion mash @ 150F until iodine test shows conversion.

3 oz Glacier (6.7%) @ 120 min
1.5 oz Styrian Goldings (2.8%) @ 10 and 0 min

I have a large, healthy starter of Bells yeast that I'm considering using since it has very good alcohol tolerance and attenuation in my experience. The only "old world" yeast carried by my LHBS with a high enough advertised alcohol tolerance to do the job is Scottish Ale yeast, and the attenuation is a little lower than what I want in this big of a beer. Is its flavor worth the time and money of buying and building up a starter or would it work to stick with Bell's yeast? I'm looking for good flavor, not necessarily rigid adherence to style guidelines.


__________________
"I have come to believe that the whole world is an enigma, a harmless enigma that is made terrible by our own mad attempt to interpret it as though it had an underlying truth."


Pondering: Roggenwein, Irish Red, Another Single-Hop IPA, Roggenbier w/ local wild yeast
Primary: Hefeweizen, Nugget Single-Hop IPA, Chamomile Wheat
Secondary: Saffron Metheglin
Bottled: Belgian Strong Dark, Saffron Wheat, UK Barleywine, Tripel, IIPA
Ouroboros is offline
 
Reply With Quote
Old 09-22-2010, 02:08 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

the yeast you have will be fine.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 05-28-2012, 12:02 PM   #3
kpr121
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kpr121's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Pittsburgh, PA
Posts: 3,113
Liked 121 Times on 106 Posts
Likes Given: 162

Default

How did this turn out? I brewed up more of an American Barleywine, but I am deciding between US-05 and pitching onto a Bells yeast cake from a THA clone. Attenuation of the Bells was a concern for me because 05 has been known to rip through +80% quite often.
__________________
Ferm Chamber on top of Keezer / Through Wall / All in One Build


Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
Bottled: Random stuff(Cider, Mead, Wines)
Bulk Aging: Red wine, Blueberry "Brandy"
Up Next: Citra Blonde, Kolsch, IPA, IPA, IPA
kpr121 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
water/yeast for barleywine Jack Recipes/Ingredients 2 08-30-2010 01:49 PM
new yeast at bottling for barleywine JLem Recipes/Ingredients 6 10-01-2009 12:21 AM
Favorite Barleywine Yeast? beesy Recipes/Ingredients 0 06-17-2009 04:13 AM
Harvesting yeast: Green Flash Brewing - American Barleywine. giligson Recipes/Ingredients 3 03-29-2009 11:45 AM
Barleywine on white labs california ale yeast grrtt78 Recipes/Ingredients 2 01-20-2007 05:55 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS