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Old 09-21-2010, 05:09 PM   #1
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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.

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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
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Old 09-22-2010, 02:08 AM   #2
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the yeast you have will be fine.
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Old 05-28-2012, 12:02 PM   #3
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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.
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