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