psychobrawler
Well-Known Member
I've had a lot of success culturing yeast from some of my favorite local Michigan breweries (Bells, Founders, etc.) I'm considering doing a barley wine that would be signicantly higher OG than the beers I typically get these from.
My thought is to do a quick brown ale and ferement it out using a cultured strain from a Bell's Amber ale, then pitch the barleywine onto the cake. Has anyone tried something similar with harvested yeast?
My thought is to do a quick brown ale and ferement it out using a cultured strain from a Bell's Amber ale, then pitch the barleywine onto the cake. Has anyone tried something similar with harvested yeast?