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Old 03-24-2011, 09:51 PM   #1
BradleyBrew
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So my next brew up for selection is the Rogue Old Crustacean Barleywine clone. This would be my first attempt at brewing over 10% abv. I'm going about 75% grain 25% lme and only brewing a 3 gallon batch. I guess my question is what type of yeast to use? I currently have 1 sachet of US-5, US-04, and US-33 high gravity yeast. I really dont want to use the US-33 as the yeast produces some noticable esters and I want this to be clean.

All being said, could I get away with 1 satchet of US-04 or 5?

 
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Old 03-24-2011, 11:16 PM   #3
BradleyBrew
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thanks for the reply. I have a porter brewing and is about complete using US-04. Could I just reuse the complete yeast cake??

 
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Old 03-25-2011, 04:54 AM   #4
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I know its not on your list, but the barleywine i currently have in the secondary was made with wlp-001, and when the wife racked and tasted it said it was pretty good. It also had 83% apparent attenuation, going from 1.110 to 1.018.

I would just go with the 05, probably get similar results.

 
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Old 03-25-2011, 04:27 PM   #5
NuclearRich
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I used Wyeast 1056. Basic stuff. It fermented very well, and is now aging along nicely. I think the limits listed for ABV limits of yeast are (as is anything) conservative.
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Old 03-25-2011, 05:13 PM   #6
bknifefight
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Quote:
Originally Posted by HardHatPat View Post
I know its not on your list, but the barleywine i currently have in the secondary was made with wlp-001, and when the wife racked and tasted it said it was pretty good. It also had 83% apparent attenuation, going from 1.110 to 1.018.

I would just go with the 05, probably get similar results.
I had a Barley Wine with WLP001 (same as WYeast 1056) and it had great attenuation (I think 1.121 - 1.018) as well.

Of what you listed, use the 05.

 
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Old 03-25-2011, 06:58 PM   #7
Teacher
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Us-05 has worked great for me as well.

 
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Old 03-25-2011, 10:31 PM   #8
BradleyBrew
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awesome... I'm just going to rock the US-05!

 
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Old 03-25-2011, 11:19 PM   #9
indigi
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Go with a pack and a half, though. You don't want to underpitch a beer this big and expensive only to let it condition for a few months and find some ugly yeast characteristics.

 
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Old 03-25-2011, 11:38 PM   #10
loadtoad00
 
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For my barleywine I did 1056 with a 3 liter starter, 4 weeks in primary, racked to secondary and pitched champagne yeast for 6 months. Bottle for > 4 months, turned out great. 1.124 OG 1.019 FG
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