Imperial A10 Darkness

[wdames]

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

 

[Northern_Brewer]

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.

 

[KonservativeJay]

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?

 

[Rodent]

 

[deadwolfbones]

Speaking of dry (I know, not what you meant) what would be a good dry yeast for a 12% barley wine?

US-05. Ideal for a US Barleywine and fine for UK if you're using characterful malts.

I just used it on a 13% stout and it performed beautifully.

 

[Northern_Brewer]

Speaking of dry (I know, not what you meant) what would be a good dry yeast for a 12% barley wine?

I've never personally done a dry yeast at that kind of ABV, but in general it seems to be the more boring dry yeasts work better at that kind of ABV - so probably Nottingham (which is meant to be good to 14%) or BRY-97 (good for 13%). But I might try and co-ferment with a bit of something like M15 or T-58 to try and make it a bit more interesting.

If you really wanted to ferment it dry, then the new Fermentis HA-18 is a mix of enzyme and wine yeast that will take you up to 18% ABV with 97% attenuation but I don't know anyone who has tried it. It claims to have high esters and fusels, so perhaps could be a bit more characterful than the likes of Notty and US-05 - but I'm not sure I'd want so much attenuation.

But WLP540 would be my first choice.

 

[toddo97]

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

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.

 

[Rodent]

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.

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

 

[toddo97]

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

Awesome--good to know. I'm shooting for about 12% so it's nice to know that won't be a problem.

 

[deere322]

Curious, what is A10's origin?

For example - WY1469 is said to be Timothy Taylor.


nevermind -
https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf

 

[Northern_Brewer]

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.....)

 

[deere322]

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.....)

Interestingly enough, I brewed the 1914 Courage RIS with A10 recently and have 4 pint yeast slurries and am thinking about doing a bitter this weekend with one of the pints.
This left me wondering what the A10 would do on a bitter.
Regardless I'll give it a go and see what happens.

 

[BeerFst]

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.....)

I believe it is 1084 and I believe that is Guinness