I ve got a question that I'm not sure has been asked on this forum but there's a first time for everything right?
What if…you are brewing a barley wine(OG 1.110), and you use your 1056 or 001 or xyz yeast strain to do your ferment, but it doesn't get you as low of a FG as you want, say 1.030, but you want it to be dry…and you are going to force carbonate anyway…has any one ever used a wine yeast to make a barley wine? I have a back ground that started in home brewed beer and moved on to home made wine and am now coming back to beer brewing and not sure if the two can "cross over". I'm wondering if the beer yeasts are eating the Maltose to their delight and pooping out all the great beer attributes earlier on in the original fermentation would they should still be present after the wine yeast strains, who can handle the higher alcohol levels, eat the remaining sugars?