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Old 11-28-2008, 11:40 PM   #1
Orangevango's Avatar
Mar 2008
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I have only had a few barley wines, but those that I have had have always been a bit cloying. I know that there are ways to dry out a recipe with simple sugars, but I was wondering if anyone had tried making a highly alcoholic beer using a wine yeast instead of a beer yeast. I understand that a high FG is part of the barley wine style, im not trying to make a traditional barley wine. Any opinions on what yeast to use and ideas about the grain bill?

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Old 11-29-2008, 02:01 AM   #2
Jul 2008
SW Oregon
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1. Try a lower mashing termp.
2. Use S-05, or WLP001, or similiar yeast that has fermented a pale or amber. (cake)
3. Grain bills can be up to 28-30 lbs.

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Old 11-29-2008, 06:21 AM   #3
Feb 2008
Healdsburg, CA
Posts: 380
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You can go ahead and use wine yeast but unless you're getting up to 15% or so in alcohol, you're not likely to be running out of the range that the chico strain (WLP001) and Nottingham are likely to get you.

In the meantime, go ahead and pitch some Montrachet or Pasteur and see where it gets you - they'll certainly dry you out and it could be really good. Go for it. Your LHBS, if they do anything with wine, should have some dried yeast for $0.99 or something.

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Old 11-29-2008, 01:45 PM   #4
944play's Avatar
Jul 2008
Santa Rosa, CA
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Great program on the Brewing Network about brewing with wine yeast and oak:
Guest Shea Comfort, "The Yeast Whisperer."

(What I take away: if you want DRY, add enzymes, not yeast.)
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Old 11-29-2008, 03:02 PM   #5
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Aug 2006
Whitehouse Station, NJ
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I fermented a 1.118 barleywine down to 1.024 in 6 days by pitching on the yeast cake left over from an American Amber. The wort was made from 28lbs of Marris mashed at 150F and one pound of table sugar.
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