So, having my new Barley wine recipe at hand and feeling experimental..
Has anyone used red star "flor sherry" yeast for the second yeast addition in a high grav barley wine? Mine has an est OG of 1.125
Curious as to how this kind of yeast effects beer. It's 5 strains of Saccharomyces Fermentati.
Anyone?
EDIT: I forgot to mention that I would NOT be oxidizing the barley wine as you do with sherry.
Has anyone used red star "flor sherry" yeast for the second yeast addition in a high grav barley wine? Mine has an est OG of 1.125
Curious as to how this kind of yeast effects beer. It's 5 strains of Saccharomyces Fermentati.
Anyone?
EDIT: I forgot to mention that I would NOT be oxidizing the barley wine as you do with sherry.