For Curiosities Sake....

[Madinaman]

If I brew a big barleywine, throw it into a secondary for 12 to 24 months, and then add new yeast to bottle it, do i need to use the same yeast I used to brew the beer, or could I add a different strain and try to pick up some different flavors. I don't have any ideas off the top of my head, just curious for when I brew a barleywine...

 

[theredben]

Doesn't really make a difference. You are only adding a very small % of total fermentables. Makes much more of a difference what you use for priming sugar (dextrose, honey, maple syrup)

 

[kanzimonson]

I can think of one reason not to use different strains: if the second strain you pitch has a higher attenuation ability, there's a chance that your bottles will be overcarbonated.

But it doesn't seem likely - in a harsh environment such as a high alcohol barleywine it seems like the second yeast you pitch would go for the priming sugars and then give up.

 

[theredben]

^^ Good point, didn't think of that. Just to be extra cautious.

 

[emjay]

If you pitch a different strain, make sure you give it a few days to attenuate further, and that it's done fermenting (again).

 

[Pa1eMa1e]

but you shouldn't need to pitch more yeast to prime with. adding the sugar should wake the yeast back up... i've made a black barleywine and it carbonated just fine without adding new yeast. and it was at 11%