Homebrewers Association | AHA Forum

General Category => Yeast and Fermentation => Topic started by: ndcube on December 14, 2009, 07:53:04 PM

Title: 1007 for a Barleywine?
Post by: ndcube on December 14, 2009, 07:53:04 PM
I'm going to try out a Barelywine. All TF MO to 1.100 (maybe some crystal), 75 IBU's with Willamette to finish.

I planned on using US-05 but I have a primary that's finished with a cake of WY German Ale yeast that's going to go to waste.  Is there big flavor difference b/w the yeasts?

Will probably ferment in the low 50's.
Title: Re: 1007 for a Barleywine?
Post by: redbeerman on December 14, 2009, 08:08:27 PM
Probably won't be a big difference.  They both attenuate like monsters and are clean for ale yeasts.  Just watch for major league blow-off with the 1007. :o
Title: Re: 1007 for a Barleywine?
Post by: denny on December 14, 2009, 08:12:33 PM
IMO, no major taste difference.  Maybe just a tad more mouthfeel with 1007.
Title: Re: 1007 for a Barleywine?
Post by: bonjour on December 14, 2009, 08:24:06 PM
My kind of brew

Watch your ferment temps

Fred
Title: Re: 1007 for a Barleywine?
Post by: ndcube on December 14, 2009, 08:25:17 PM
I think I'll give it a try.
Title: Re: 1007 for a Barleywine?
Post by: babalu87 on December 15, 2009, 03:25:33 AM
1007 makes a GREAT Stout (thanks Denny)

I bet it would make a GREAT Barleywine

Yes, watch for a shuttle launch  ;D
Title: Re: 1007 for a Barleywine?
Post by: ndcube on December 15, 2009, 02:52:04 PM
Thanks All,

Good thing I don't clamp the bucket lid down.

Even at 55FI got krausen all the way to the top of the bucket for the beer I have in the primary right now with the 1007.
Title: Re: 1007 for a Barleywine?
Post by: blatz on December 15, 2009, 06:51:24 PM
mmm that sounds tasty...