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Good Dry Yeast for Barleywine?

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davarm

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I plan on making an extract version of a Barleywine, possibly the Bigfoot Clone from the Beer Captured book. I would like to substitute a dry yeast in place of Wyeast 1056 American or 1028 London. No particular reason; I just prefer working with dry yeasts.

Any suggestions? I've seen a few Barleywine recipes using Safale S-04.
 

sirsloop

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Nottinghams has better attenuation than S-04... I would use Notty. You will need multiple packs depending on the OG... probably ~3 packs? Alternatively, if you wanted to use liquid, WLP001 would do well...
 

scottthorn

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davarm said:
I would like to substitute a dry yeast in place of Wyeast 1056 American or 1028 London.
Wyeast 1056 = Safale US-05 (formerly known as US-56)

I tend to stick with dry yeasts for my ales. I've had great success with US-05, S-04 and Nottingham. You'd be fine with any of them.
 

loopmd

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I would agree that nottingham has been good. I use it in my version of extract barleywine.
Loop
 

CBBaron

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For an American version I would use US-05 which is basically the same yeast as WY1056. For an English version Nottingham would be a good choice. I use S-04 on alot of my english ales but I don't think in attenuates well enough for something like a Barleywine.

Craig
 
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