I'm going to be doing a Barleywine tonight using Nottingham dry yeast (three packets, rehydrated). It's going to have an estimated OG of around 1.120.
On Danstar's website, it says: "Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces."
My beer should be around 13-14%. I already have Fermax, so that's what I'd like to use. However, I can drive to the store to get Servomyces if necessary.
This is my first Barleywine, and the first beer I've used yeast nutrient in (I use the Fermax for wine), so this is an area I'm not proficient in.
Thanks.
On Danstar's website, it says: "Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces."
My beer should be around 13-14%. I already have Fermax, so that's what I'd like to use. However, I can drive to the store to get Servomyces if necessary.
This is my first Barleywine, and the first beer I've used yeast nutrient in (I use the Fermax for wine), so this is an area I'm not proficient in.
Thanks.