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Old 10-24-2010, 05:43 PM   #1
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Default Has anyone used Wyeast 1026 in a Barleywine?

I'm looking to make an english barleywine sometime this week. I was going to go with either WLP002 English Ale or Wyeast 1968 ESB, but I have read a lot about Wyeast's Cask Ale yeast 1026 and it sounds like a nice malty yeast. Has anyone ever brewed a barleywine with this yeast and how did it turn out.

The beer is planned to be 12 to 13% and I'm planning on making a 4L starter for a 5gal batch.

Any input on this yeast would be greatly appreciated.

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Old 11-01-2010, 08:50 PM   #2
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I'm interested in this as well. I'm planning on cloning a SA Old Fezziwig (aorund 6-6.5%) and would like to try this yeast. I'm no expert though, but their site says that its tolerance is only 9%, so you may be pushing it trying to get 12-13% out of it.
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Old 11-01-2010, 09:41 PM   #3
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when I made my barley wine I used WLP002 in the primary. then when it went into its long secondary I pitched a vial of WLP099 High Gravity Yeast. Got good results this way as the flavor profile from 002 was present. 099 doesnt offer much of a flavor profile but it can survive the high alcohol percentages to keep fermentation going for a good high alc content. got mine up to 18.5% A.B.V.
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