« on: January 02, 2014, 11:13:37 AM »
Well I ended up going with S-04. I ended up pitching 3 packs into my wort with an OG of 1.100 (a couple of the packs were old so I wanted to make sure I had good viable yeast). Took it from 1.100 to 1.018 in 7 days! Tasting a little hot right now but I imagine that will mellow with age. Tastes like good barleywine underneath the alcohol heat.
The aging will definitely be beneficial... I usually let my Barleywines age for at least a year before enjoying it and I brew it regularly so I always have some with proper age on it. For me (and as per tradition) the aging step is key if you're going for a true, traditional English Barleywine/Old Ale (which historically are of course essentially the same thing)