[HopDen]

Backstory, I put in an ingredient order last week for a Belgian Golden Strong Ale. They ended up sending me a 55# sack of Thomas Fawcett Maris Otter instead of the full bag of pils grain I ordered. To their credit, and my gain, they said to just keep it. They had the replacement out in 2 days! Kudos to MoreBeer!!
With that said, what should I brew?? First thoughts are a couple of British/English beers, Scottish beers or even an barleywine that I could barrel age. That one sounds intriguing to be honest.
If you have a moment, send me an idea. I will make the top 2 suggestions.
Cheers!

[dannyjed]

 1. Brew an English Bitter, then use the yeast cake for an English Barleywine.
2. Brew a Scottish Ale, then use the yeast cake for a Wee Heavy.


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[HopDen]

1. Brew an English Bitter, then use the yeast cake for an English Barleywine.
2. Brew a Scottish Ale, then use the yeast cake for a Wee Heavy.


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Great idea, stepping up the yeast for a higher OG beer. Something I haven’t done.


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[Bob357]

It's great in British and Scotch ales and also works well in place of American Pale malt. I like it in APAs and IPAs.

[ynotbrusum]

I would seriously consider the stepping up approach of starting with an ordinary bitter and then pitching the yeast into an Old Ale or Barleywine that you can age to perfection.

[majorvices]

I would seriously consider the stepping up approach of starting with an ordinary bitter and then pitching the yeast into an Old Ale or Barleywine that you can age to perfection.

+1

Also, wow! You must have built up some really good Karma!

[Drewch]

1. Brew an English Bitter, then use the yeast cake for an English Barleywine.
2. Brew a Scottish Ale, then use the yeast cake for a Wee Heavy.

3. As above, but start with a dark mild.

[HopDen]

I would seriously consider the stepping up approach of starting with an ordinary bitter and then pitching the yeast into an Old Ale or Barleywine that you can age to perfection.

+1

Also, wow! You must have built up some really good Karma!

Call it what you want!! I'll take it!
I am currently aging a RIS in a bourbon barrel for the last 12 months. I would like to get another beer out of it and thought a barleywine may benefit from a few months aging behind the stout.

[chinaski]

Once you've generated the yeast- give parti-gyle brewing a try.