barleywine part mash

[marcagio]

Hi there!

After my vacations I decided to stay off alcohol for 30 days and it's almost over! I kegged a nice raspberry wheat last week and started a batch of a light ale (very basic : 6lbs gold LME and I poured in the kettle 1oz saaz 1h boil.) with saffale us-05 which has been fermenting for a week now.

Last night I bought a part mash kit for a barleywine from my supplier, It's a "best case" from "noble grapes" called "zz-tod's barleywine".

It's got a real big load of LME and a big bag of grains (dark crystal, amber and light crystal)

70g galena 30m
20g cascade 8min
56g cascade finish (Why the hell would I add finish hops for a beer made for aging?).

anyway, the recipe calls for a single package of nottingham and I shouldn't have any problems fermenting this to 9% in 2 weeks?... Reading about barleywines in forums tells me it can't be that easy so I want YOUR OPINION.

Should I clean my fermenter and follow the instructions or should I transfer my light ale in a carboy and keep the cake of this saffale us-05 (even tho there is some trub and saaz leftovers) and throw in my wort with the nottingham?

 

[erick0619]

As long as the beer was not over 1.060 og you should be fine using the yeast cake, also 1 oz at 60 is very little and should not carry over any flavor into your barleywine. It may be considered a massive over pitch but you could always pour some of it out into sanitized jars and save for later brews.

 

[pricelessbrewing]

Be sure to aerate the crap out of it when adding to your fermentation vessel. Maybe add some of it, shake the crap out it, add more wort, repeat until bucket is filled.

Pitching on yeast cake, I don't like to do it. If you want to though, I would reduce the yeast cake by a third. Honestly you're probably best off pitching two packs of rehydrated notty though if that's the yeast you want to use.

I'd probably skip the flameout hops, as it's kinda a waste in a barleywine. If you want hop aroma, add it as a dry hop prior to packaging.


I would probably leave it on the yeast for at least a month, then rack to a keg for aging.