Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > barley wine, wyeast 1945 or safale us-05, other ?
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Old 09-19-2012, 05:20 AM   #1
Bronco1500
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Default barley wine, wyeast 1945 or safale us-05, other ?

Hello all my brothers,

Im planning on doing a 5G extract barley wine kit I got from northern brewer. Ive never cooked up this one and got a few questions for those that have "been there done that."

Should I go to the lhbs and buy the liquid yeast, or just use the "alternative" dry yeast thats sitting in my fridge.

I read that this recipe needs BIG yeast. If I go liquid I will make a stir plate starter....but how big and how long before pitching? And if I go dry yeast should I do a starter ? Two packets right into the wort? Other ?

I guess basically Im asking how should I approach this recipie in reguards to all things yeast

If this kit is going to be sitting for 6-12 months I dont want to screw it up with something silly and avoidable.

Thanks for any help, it is appreciated.


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Old 09-19-2012, 05:39 AM   #2
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give www.mrmalty.com a read, there's a calculator on there too to help with pitching rates. also, starters are for liquid yeast, not dry.

edit: so with dry yeast, you just use more packets if you need more yeast... and i think dry yeast makes really good beer. that's what i've been using anytime i don't need a special type of yeast. S-04 and S-05 are my go-to yeast these days.


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Old 09-19-2012, 05:42 AM   #3
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Would you be against making a quick, lower gravity brew first, and then using a portion of the yeast slurry to ferment your BW? This is what I usually do for very big beers.
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Old 09-19-2012, 06:00 AM   #4
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thanks for the mr malty link. very helpful.

re-use slurry huh... never thought of that. Ill have some thinking to do.

Thanks for the quick responses too
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Old 09-19-2012, 06:03 AM   #5
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Quote:
Originally Posted by Bronco1500
thanks for the mr malty link. very helpful.

re-use slurry huh... never thought of that. Ill have some thinking to do.

Thanks for the quick responses too
Right. Any carboy of beer is essentially a massive yeast starter. If you pitched onto the whole cake it would probably be an overkill, but using half of the slurry into your new clean carboy would light your Barleywine off like a rocket.
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Old 09-19-2012, 01:40 PM   #6
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Quote:
Originally Posted by bottlebomber View Post
Right. Any carboy of beer is essentially a massive yeast starter. If you pitched onto the whole cake it would probably be an overkill, but using half of the slurry into your new clean carboy would light your Barleywine off like a rocket.
I just made a Barleywine with an og of 1.120 and this is what I did. I used the 1945 to make a stout and then washed and used that for the BW. It took off right away. once that stopped I did pitch some champange yeast. and it took off again.
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Old 09-19-2012, 03:51 PM   #7
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Quote:
Originally Posted by Frodo
give www.mrmalty.com a read, there's a calculator on there too to help with pitching rates. also, starters are for liquid yeast, not dry.

edit: so with dry yeast, you just use more packets if you need more yeast... and i think dry yeast makes really good beer. that's what i've been using anytime i don't need a special type of yeast. S-04 and S-05 are my go-to yeast these days.
Frodo, I have used both dry and liquid yeasts and made starters for them. I get very good results. Any reason you don't do a starter for dry yeast?
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Old 09-19-2012, 05:53 PM   #8
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Quote:
Originally Posted by DanaDana View Post
Frodo, I have used both dry and liquid yeasts and made starters for them. I get very good results. Any reason you don't do a starter for dry yeast?
I'll paste some references below. I believe a big part of it is that dry yeast is cheaper to buy than to create more with a starter. Also, yeast health is apparently at it's best when starting out dry and simply rehydrated prior to pitching.

http://www.howtobrew.com/section1/chapter6-5.html
http://www.homebrewtalk.com/f163/why...-yeast-207995/
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Old 09-19-2012, 06:22 PM   #9
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Quote:
Originally Posted by Frodo View Post
I'll paste some references below. I believe a big part of it is that dry yeast is cheaper to buy than to create more with a starter. Also, yeast health is apparently at it's best when starting out dry and simply rehydrated prior to pitching.

http://www.howtobrew.com/section1/chapter6-5.html
http://www.homebrewtalk.com/f163/why...-yeast-207995/
Also, the spec sheets for dry yeast often recommend against using a starter.
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Old 09-19-2012, 06:48 PM   #10
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I just used S-05 in a RIS that will be a hair above 10%, I've used it to close to 10% ABV before, no issues. It is supposed to be good up to 12% ABV. I use dry yeast for almost all my beers, S-04 or S-05. Cheap (even 2 packs), easy, very good results.


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