I've brewed about 7 batches thus far, some with dry yeast (usually muntons) and some with liquid strands. My results have generally been mixed which I attribute more to my inexperience than anything. As a result, I've been trying to concentrate more on cost effective recipes while I learn the tricks of the trade and so recently I've been brewing only with muntons dry yeast and frankly, the results have all been good. My question is, I'm looking to start dabbling in some new recipe ideas and want to try some higher gravity beers, will the muntons dry still work for say, a barleywine, an imperial stout, or even a mead? Is there generally a certain abv or gravity level where dry yeasts just can't survive/work? Any info greatly appreciated. Thanks.
matt
matt