Haydn-Juby
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- Oct 21, 2012
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I'm thinking of finally brewing up a barley wine. I was just wondering what people would say is generally a more attenuation yeast and which tolerates higher alcohol levels.
My recipe will be 85% 2-row, 10% crystal 40, 5% wheat malt, with an og of ideally 1.095~.
I'm thinking the Notty might be best as I want to give a slight ester/bready profile but I'm interested in hearing some outside opinions.
P.s Slightly boring question I know :cross:
My recipe will be 85% 2-row, 10% crystal 40, 5% wheat malt, with an og of ideally 1.095~.
I'm thinking the Notty might be best as I want to give a slight ester/bready profile but I'm interested in hearing some outside opinions.
P.s Slightly boring question I know :cross: