[yeastmaster]

What yeast strains do people out there like for an English style Barleywine with and OG >1.100?

[hoser]

WLP007-Dry English Ale yeast.  Get all of the goodness of WLP002 and WLP001 all in one!  Just be sure to keep your temps in check!  This yeast likes to run hot and works hard and fast.  You don't want to end up with a lot of fusels.  Pitch at 64F.  Free rise to 66F. Hold x 24 hours and then gradually let it rise to 68-69F over 3 days.

[hopfenundmalz]

Wyeast 1028.

[erockrph]

I've actually used WY1762 (Abby II) with good results. If you keep your fermentation temps down it brings a restrained plumminess that I really enjoy in an English BW. It's one hell of an attenuator too.

[tom]

WLP007-Dry English Ale yeast.  Pitch at 64F.  Free rise to 66F. Hold x 24 hours and then gradually let it rise to 68-69F over 3 days.

+1

[Mark G]

I've had great success with WLP007 as well.

[paul]

I'll second Wyeast 1028.

[kmccaf]

I like 1469 for mine.

[yeastmaster]

I like 1469 for mine.

I haven't been able to get a hold of that one yet.  I sure would like to try it sometime

[hoser]

I like 1469 for mine.

I haven't been able to get a hold of that one yet.  I sure would like to try it sometime

I really like WY1469 for my lower gravity English ales.

For an Old Ale last year, I pitched WY1469 for the first 48hrs of fermentation and then finished it off with WLP007.  A lot of English character with a dry finish.  It received honorable mention in the Old Ale COC a couple of months back.

[kmccaf]

I like 1469 for mine.

I haven't been able to get a hold of that one yet.  I sure would like to try it sometime

I really like WY1469 for my lower gravity English ales.

For an Old Ale last year, I pitched WY1469 for the first 48hrs of fermentation and then finished it off with WLP007.  A lot of English character with a dry finish.  It received honorable mention in the Old Ale COC a couple of months back.

Sounds delicious, hoser. I may have to try that for my next one.

I was actually quite surprised by the attenuation 1469 preformed in my barleywine, which was 80%. I aged with a touch of oak, that has integrated into a very complex brew.

After a few generations of use with 1469 in bitters, I usually make a barleywine, or old ale with it.