In April I brewed a 1.114 American barleywine with 2.5 packets of US-05. Four weeks later (5/27) I racked it to secondary. The gravity had been stable for two weeks at 1.023, for an ABV of 12.2%.
It's now been aging for a total of 6+ months and I want to bottle it. It sounds like I should pitch a half pack of dry yeast at bottling to ensure carbonation. The real question is, what yeast?
Can anyone help me figure out the pros and cons of using any of the following to bottle condition this barleywine:
I just want to understand what my options are. Much appreciated, HBT.
It's now been aging for a total of 6+ months and I want to bottle it. It sounds like I should pitch a half pack of dry yeast at bottling to ensure carbonation. The real question is, what yeast?
Can anyone help me figure out the pros and cons of using any of the following to bottle condition this barleywine:
- US-05 (same yeast I fermented with)
- S-04 (more flocculant - is that a good thing for bottle conditioning?)
- wine/champagne yeast (better alcohol tolerance, but will it dry it out?)
I just want to understand what my options are. Much appreciated, HBT.