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Old 10-24-2010, 05:43 PM   #1
Sep 2009
Somerville, NJ
Posts: 111
Liked 4 Times on 4 Posts

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
Mar 2010
Posts: 789
Liked 67 Times on 51 Posts

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.
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Secondary #1:
Secondary #2:
Kegged & Waiting:
ON TAP: Oatmeal Stout[br /]Holiday IPA

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Old 11-01-2010, 09:41 PM   #3
May 2005
Ocean beach, San Diego, CA, California
Posts: 305
Liked 9 Times on 9 Posts

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.
In Primary:

In Secondary:

On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

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