Wyeast 1056 vs WLP 001

[bwible]

Back to the original question: I know this is an old post, but 1056 should be able to handle 10% if you treat it right. I typically would make a weaker beer first and ferment that, then pitch your 10% onto the yeast cake. I have made barleywine with 1056 many times.

For stronger beers, I’ve had great success with 1028 for darker beers like RIS. And 1728 also has a higher alcohol tolerance and is reportedly more versatie than I have been giving it credit for. I have a 1728 now that I plan to do a few beers with.

 

[dmtaylor]

I want to make sure I’m reading this correctly. Is this stating bry-96 and the Elysian house strain are the same yeast?

These are about as closely related as any two yeasts can possibly be related. I would consider them to be identical IMHO.