2 yeasts for barley wine

[blackbeer]

i will be brewing my last 2 batches of the season towards the end of march. i will brew a 1.046-ish pale ale with wyeast 1056 and the following saturday i will brew my barley wine finale with wyeast 1728. i was thinking of racking my PA into secondary on the day i brew my BW and putting the BW right into the PA's primary trub and then 3 days later pitch a bloated package of 1728. the BW will be around 1.100. i've never racked right onto another beers trub but i would think it would be a seriously good starter.

any thoughts or experiences?

 

[MattyIce]

I have a batch going like this right now. I brewed a 1.050 APA with 1056 then racked a 1.095 barleywine on to it. Once fermentation slowed, I pitched a 1L starter of wlp099 into it along with a sugar addition to dry it out. I will be aging it for a year, but I had a taste about two months after brew day, and it was awesome.

 

[philosofool]

I don't really see the reasoning behind adding the 1728, and adding after the beer has reached 4-6% abv is probably not the best idea. To give you some advice, what are your goals with this beer? What were you planning to accomplish with the 1728?

 

[blackbeer]

honestly the 1728 was just because it was going to be in my next order and i got the idea of dual yeasts for complexity or whatever. plus it looks like my brewing schedule will line up for it. i am just looking for an americanized british style barley wine if there is such a thing. 20 lbs of maris otter, 1/2 lb of 75l crystal and 1/2 lb of 60l crystal and 2 oz of roasted barley for color. the ibu will be around 75 with magnum for bittering and kent goldings and citra for flavor. the recipe will be basically a sweep-the-kitchen batch with my remaining ingredients plus a few purchases.

maybe i could leave off the 1728 and just rack right into the PA's fermenter. i'm thinking it would be a good idea to probably stir the heck out of it afterwards right?

any worries about the trub contributing off flavors? i tend to get a lot of sludge in my primary because i stir my wort after it cools to get it to pitch temp.

 

[philosofool]

I would leave the Scotish Ale yeast out; it's not going to contribute much: both yeasts are fairly clean and alcohol tolerant.

It sounds like a pretty good recipe. I wouldn't worry about the trub, but do make sure you taste the APA when you transfer, in case there's a blooming infection. I wouldn't stir it, I'd seal the fermenter and shake it. This is better for adding oxygen, which is a vital yeast nutrient in the first stage of fermentation.