English Barleywine, which yeast?

[Stauffbier]

What's your preferred yeast for an English Barleywine? Why do you prefer it?

 

[kingwood-kid]

1318. I love the over-the-top esters it produces, along with the maltiness it preserves. As flavorful as any clean yeast I can think of. It doesn't attenuate very well, but that can be easily fixed by adding a tiny amount of something that does.

 

[aryoung1980]

WLP028 Edinburgh Ale because it produces wonderful malt forward beers without destroying hop character.

EDIT: It took mine from 1.107 to 1.026

 

[Stauffbier]

I'm definitely going for something that will attenuate well. I'll be shooting for 13%...

 

[jimyson]

I was happy with WLP007. Finished well and provided a slight estery profile that compliments. Mash low, add some simple sugars, oxygenate heavily. This should finish nicely.

 

[MaddBaggins]

I haven't tried it, but I think this could be interesting. You'd probably need something else to finish it though.
WLP023

 

[MaddBaggins]

I haven't tried it, but I think this could be interesting. You'd probably need something else to finish it though.
WLP023

I should have finished my thought last night. Kinda drunk.

I should say I haven't tried it on a barleywine. I did use it a few months back on a pumpkin ale. It really brought some malt character forward with nice fruity undertones. I'll use it again next year on the pumpkin ale.

 

[Stauffbier]

Thanks for the input friends. I'll be mulling this over and doing a bit more research. I'd like to use a yeast that can finish the job alone, without pitching a second strain. Although, it depends on whether I can come up with a strain that will maintain the flavor profile of an English Barleywine.

 

[Calder]

I think you will struggle to find an English yeast that will run 13% and attenuate well. English yeasts are generally lower attenuators than their American counterparts, and 13% is asking a lot of most yeasts.

I like WLP022, because it attenuates well, but probably maxes out about 11%.

To be sure of finishing, I think I'd plan to use two yeasts. An English yeast for flavors, and something to finish it off (3711, WLP099, or other).

Either pitch both together (make the English starter 2 to 3 times that of the other yeast), or pitch the English yeast first, and then pitch an active big starter of the second yeast after a few days.

 

[jammin]

here's a fun idea -

primary pitch of Wyeast 1968/WLP002. their clean/fruity esters are really tasty. they leave a really smooth malt profile that is super tasty. ferment at 64 to start and roust the yeast on day 7 or whenever you see fermentation really slow down

secondary pitch of WLP090 for a clean, HIGHLY attenuated finish.

Shoot big .. like 1.125ish and low


throw in an oak spiral for icing on the cake

 

[z-bob]

What about much maligned S-33?

 

[Stauffbier]

I think you will struggle to find an English yeast that will run 13% and attenuate well. English yeasts are generally lower attenuators than their American counterparts, and 13% is asking a lot of most yeasts.

I like WLP022, because it attenuates well, but probably maxes out about 11%.

To be sure of finishing, I think I'd plan to use two yeasts. An English yeast for flavors, and something to finish it off (3711, WLP099, or other).

Either pitch both together (make the English starter 2 to 3 times that of the other yeast), or pitch the English yeast first, and then pitch an active big starter of the second yeast after a few days.

My common sense and experience tells me that you are likely correct when it comes to pitching a second strain..

here's a fun idea -

primary pitch of Wyeast 1968/WLP002. their clean/fruity esters are really tasty. they leave a really smooth malt profile that is super tasty. ferment at 64 to start and roust the yeast on day 7 or whenever you see fermentation really slow down

secondary pitch of WLP090 for a clean, HIGHLY attenuated finish.

Shoot big .. like 1.125ish and low


throw in an oak spiral for icing on the cake

I have used 090, and I think that may be the strain I choose as my secondary strain.

I like the oak idea, but I love oak. I tend to over use it. On this batch I'm thinking less is more. I want to go au natural I think.


I can live with the idea of pitching a secondary yeast. I would prefer one strain (maybe because I'm simplistic and a little lazy), but I'm not opposed to doing what is necessary to make this beer the way I want it to be. I do definitely want the English character to be there, but I also want the ABV. 090 is kind of a no brainer as a secondary strain for me, but I still want to be sure to use the right primary strain to get the flavor I'm after. I want it to be "English" in character as much as possible.

Thanks again for all the great feedback guys..

 

[brwagur]

What about pitching WLP645 as a secondary strain to get your attenuation? Brettanomyces claussenii was supposedly isolated from an English stock ale or something originally so it may be more traditional than you'd think. I suppose the biggest risk would be overattenuation.

 

[Stauffbier]

What about pitching WLP645 as a secondary strain to get your attenuation? Brettanomyces claussenii was supposedly isolated from an English stock ale or something originally so it may be more traditional than you'd think. I suppose the biggest risk would be overattenuation.

That very well may be true, but I'm not looking for Brett character in this.. What I mean when I say I want true English character is, I don't want it to be Belgian, American, Irish, etc.. Just looking for the malt and fruitiness that is typical with English strains.