Bourbon County Yeast Strain?
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deadwolfbones
Well-Known Member
Shouldn't really matter as long as it's tolerant of the high alcohol. Any yeast flavor will be masked by the bourbon and roasted malts.
Northern_Brewer
British - apparently some US company stole my name
You'd imagine it's their house yeast, which apparently is a really nice one - @Gadjobrinus who used to work there (not directly in brewing) has suggested WLP023 for Goose IPA clones, but I suspect it would struggle with the alcohol.
WLP540 is a distantly related British yeast which has much better alcohol tolerance so that might be worth a shot, otherwise you're looking at specialist stuff like WLP099.
Yeast character always matters....
WLP540 is a distantly related British yeast which has much better alcohol tolerance so that might be worth a shot, otherwise you're looking at specialist stuff like WLP099.
Yeast character always matters....
deadwolfbones
Well-Known Member
That's good info re: Goose's house yeast, but I have to ask... you made many 15% BA beers where you could taste the yeast?
I always thought it was 001. That is what I've seen in most of the clones I've seen.
Aside from quads, big sours, big brett beers, and other big versions of yeast-driven styles (hello extra-imperial saisons and weizens, f'rinstance), yeast can still affect other things in a beer that big, such as FG (either by apparent attenuation characteristics or maxing out alcohol tolerance), body and mouthfeel, clarity, etc.
That said, I'd probably start by looking at Nottingham. It's clean, it attenuates well, it has a pretty high tolerance, and it's a very low-maintenance strain.
Northern_Brewer
British - apparently some US company stole my name
You can always taste the yeast, unless the beer is so ludicrously unbalanced that it's just not a very good beer. Personally the only 15% drinks I consume are made from grapes rather than barley, and yeasts certainly make a massive difference to wine. But I did recently have some 10% imperial stouts from Cloudwater side by side where one had shared the barrel with a diastatic yeast and one hadn't, and it had completely transformed it from the usual gloopy mess into something with poise and balance. (can you tell I'm not a fan of US-style FG>1.030 strong stuff?
)That's because random people off the internet are lazy and just go with what they know. You'll see recipes on the internet for English bitter with 001, doesn't mean it's right.
