Aeration ?

[JCB]

What's the highest abv anyone has sucessfully brewed without an oxygen tank? What type of yeast and what aeration techniques was used? I want to make another barleywine. I made the last one ~8.5% in fear or making something my yeast couldnt handle.

 

[dwarven_stout]

14.5% ABV

No aeration- pitched on WLP 099 yeast cake from a Belgian Pale that I brewed specifically to make yeast.

 

[dcp27]

11.5% ABV, S-05 and WLP530 slurries, shaken/stirred

 

[JCB]

if i were to brew a 1.055ish stout with Wyeast 1056 and use that yeast cake for a 1.110 barleywine do you think Id get good results? I'm also thinking about adding champaigne yeast to 2ndary.

 

[dcp27]

if i were to brew a 1.055ish stout with Wyeast 1056 and use that yeast cake for a 1.110 barleywine do you think Id get good results? I'm also thinking about adding champaigne yeast to 2ndary.

yes, I'd guess you'd finish a lil over 1.02 (unless it's loaded with specialty malts) with the 1056 alone. my S-05 one finished at 1.021 from 1.113

 

[SpanishCastleAle]

~12.8% ABV using the Wyeast Gulden Draak yeast (can't remember #, it was a PC strain a little over a year ago). I made a Belgian Pale Ale (with starter) and used the cake for the big beer. I added the suger in the fermenter. OG was 1.100 and FG was 1.004. This was the 10/10/10 brew.

 

[Homercidal]

I got over 10% but I can't honestly say that I even shook my fermenter. It was my last extract batch, and I probably only aerated by dropping the wort through a strainer as it came out of the CFC.