I just got a 3L barrel from www.barrelsonline.com/
. I'm going to condition the barrel with some red wine first, then I will be aging a barleywine that was brewed back in November.
I want to do a big rye next. Rye-On-Rye by boulevard is of course a world class example. My question is two fold: They mention two types of rye malt on the website..any idea of what they are? My LHBS only carries one type. http://www.boulevard.com/BoulevardBeers/rye-on-rye/
. Secondly, what type of yeast is usually used? Should I go neutral (05) and just let the rye shine through?
I was also thinking about putting some C120 in it. I love the raisiny taste but don't know if it would just be too much flavor. I'm shooting for a OG around 1.080 – 1.085 so it's going to sit for a while.
Thanks for the input!