I want to make a very high gravity Barley Wine was told that A10 could survive a 13 ABV plus beer by Imperial. However I still have doubts so I asking if anyone has had experience using this yeast at extreme gravities or maybe has a alternative
Can't say for the A10, but that's getting high for any kind of regular British ale yeast, it's unusual for barley wines to go over 12%. My usual recommendation for something like this would be WLP540 Abbey IV, which despite the name is actually a non-phenolic British yeast that's adapted to high-ABV beers, allegedly at Rochefort. Officially it's listed as going up to 10-15%. Wyeast 1762 is meant to share a similar origin.
Another option would be WLP099 Super High Gravity if you want to go dry - it contains a diastaticus strain so has very high attenuation, but that's probably not what you are looking for?
Comfort Zone recently linked to a presentation which may be useful.
Speaking of dry (I know, not what you meant) what would be a good dry yeast for a 12% barley wine?
Speaking of dry (I know, not what you meant) what would be a good dry yeast for a 12% barley wine?
I'm getting ready to try it for the first time in a RIS, but I probably won't get to it for a couple of weeks. I plan on stepping it up a couple of times just to be sure.I want to make a very high gravity Barley Wine was told that A10 could survive a 13 ABV plus beer by Imperial. However I still have doubts so I asking if anyone has had experience using this yeast at extreme gravities or maybe has a alternative
A10 is my go-to for Imperial Stouts - Russian or otherwise. my last was a 14% Imp Stout that I pitched two packs of A10 (i.e. no starter) direct into 64F wort.I'm getting ready to try it for the first time in a RIS, but I probably won't get to it for a couple of weeks. I plan on stepping it up a couple of times just to be sure.
Awesome--good to know. I'm shooting for about 12% so it's nice to know that won't be a problem.A10 is my go-to for Imperial Stouts - Russian or otherwise. my last was a 14% Imp Stout that I pitched two packs of A10 (i.e. no starter) direct into 64F wort.
even though the temp run away to 74F during day 2, once it aged a bit it's by far the best stout I've brewed to date
Be sceptical of the provenance of all homebrew yeasts, but while the emphasis on high-alcohol makes me think of Courage RIS, the stats for A10 are suspiciously identical to Wyeast 1084 Irish Ale (but slightly different to WLP004 Irish Ale.....)
Be sceptical of the provenance of all homebrew yeasts, but while the emphasis on high-alcohol makes me think of Courage RIS, the stats for A10 are suspiciously identical to Wyeast 1084 Irish Ale (but slightly different to WLP004 Irish Ale.....)