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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > WLP007 vs Nottingham
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Old 02-08-2013, 06:39 PM   #1
Tiroux
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Default WLP007 vs Nottingham

Planning on a Dry & Pale English Barleywine that will go up to 10%.

I want it to ferment relatively dry (1090 to 1015) and be able to bottle condition.

The WLP007 appears to be the aromatic profile I want for this beer, but also appears that 10% might me a climax. I already experienced a yeast that dies before bottle condition, then the beer oxided in the bottle and I had to dump it. This Barleywine is going to be aged for 18 months, and will be offered to my father's 60th anniversary, so I don't it to poop on me.

I plan to bottle early and age in the bottle.

1-2 weeks primary
1 week secondary with DH
1 week cold crash to be as clear as possible before bottling.

Would Nottingham be a better/safer choice? Or just bottle with fresh Nottingham (especially after a long cold crash) ?

Thanks!


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Old 02-08-2013, 06:47 PM   #2
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Quote:
Originally Posted by Tiroux View Post
Planning on a Dry & Pale English Barleywine that will go up to 10%.

I want it to ferment relatively dry (1090 to 1015) and be able to bottle condition.

The WLP007 appears to be the aromatic profile I want for this beer, but also appears that 10% might me a climax. I already experienced a yeast that dies before bottle condition, then the beer oxided in the bottle and I had to dump it. This Barleywine is going to be aged for 18 months, and will be offered to my father's 60th anniversary, so I don't it to poop on me.

I plan to bottle early and age in the bottle.

1-2 weeks primary
1 week secondary with DH
1 week cold crash to be as clear as possible before bottling.

Would Nottingham be a better/safer choice? Or just bottle with fresh Nottingham (especially after a long cold crash) ?

Thanks!
Do you make a starter? If you are making that big of a beer with wlp007 (or any liquid yeast), you'll need to be sure you have enough yeast to ensure the yeast don't drop out.


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Old 02-08-2013, 06:48 PM   #3
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Quote:
Originally Posted by Tiroux View Post
Planning on a Dry & Pale English Barleywine that will go up to 10%.

I want it to ferment relatively dry (1090 to 1015) and be able to bottle condition.

The WLP007 appears to be the aromatic profile I want for this beer, but also appears that 10% might me a climax. I already experienced a yeast that dies before bottle condition, then the beer oxided in the bottle and I had to dump it. This Barleywine is going to be aged for 18 months, and will be offered to my father's 60th anniversary, so I don't it to poop on me.

I plan to bottle early and age in the bottle.

1-2 weeks primary
1 week secondary with DH
1 week cold crash to be as clear as possible before bottling.

Would Nottingham be a better/safer choice? Or just bottle with fresh Nottingham (especially after a long cold crash) ?

Thanks!
Where do you see that 10% is the death knell for this yeast? White Labs profile page says that the yeast works well in 10% abv beers.
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Old 02-08-2013, 06:58 PM   #4
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Do you make a starter? If you are making that big of a beer with wlp007 (or any liquid yeast), you'll need to be sure you have enough yeast to ensure the yeast don't drop out.
Of course. 2 steps starter for this one
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Old 02-08-2013, 07:00 PM   #5
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Where do you see that 10% is the death knell for this yeast? White Labs profile page says that the yeast works well in 10% abv beers.
People around, on forums. I don't doubt it can reach 10%, but would it be still in good shape to carb fine?
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Old 02-08-2013, 07:04 PM   #6
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I'd recommend using 007 for the ferment then pitching another yeast for the bottle conditioning.
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Old 02-08-2013, 07:09 PM   #7
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Of course. 2 steps starter for this one
Ok, I just wanted to get that out of the way. I did a dogfish 90 minute clone with wlp007 and it turned out great! It was 9.5%. I think you'll be fine.
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Old 02-08-2013, 07:10 PM   #8
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I'd recommend using 007 for the ferment then pitching another yeast for the bottle conditioning.
That might be the best way... That way I could cold crash for a week or over at really cold temp to clear out the beer prior to bottle...
Nottingham would resist a 10% shock?
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Old 02-08-2013, 07:14 PM   #9
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Nothing to add other than i split a batch of red ipa with 007 and notty and far preferred the 007.
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Old 02-08-2013, 07:16 PM   #10
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Nottingham is a beast. You can go well over 10% with it. Many here use it in extremely high gravity barleywines with good results.


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