Author Topic: 1007 for a Barleywine?  (Read 1422 times)

Offline ndcube

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1007 for a Barleywine?
« on: December 14, 2009, 12:53:04 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.

Offline redbeerman

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Re: 1007 for a Barleywine?
« Reply #1 on: December 14, 2009, 01:08:27 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
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Offline denny

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Re: 1007 for a Barleywine?
« Reply #2 on: December 14, 2009, 01:12:33 PM »
IMO, no major taste difference.  Maybe just a tad more mouthfeel with 1007.
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Offline bonjour

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Re: 1007 for a Barleywine?
« Reply #3 on: December 14, 2009, 01:24:06 PM »
My kind of brew

Watch your ferment temps

Fred
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Everything under 1.100 is a 'session' beer ;)

Offline ndcube

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Re: 1007 for a Barleywine?
« Reply #4 on: December 14, 2009, 01:25:17 PM »
I think I'll give it a try.

Offline babalu87

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Re: 1007 for a Barleywine?
« Reply #5 on: December 14, 2009, 08:25:33 PM »
1007 makes a GREAT Stout (thanks Denny)

I bet it would make a GREAT Barleywine

Yes, watch for a shuttle launch  ;D
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Offline ndcube

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Re: 1007 for a Barleywine?
« Reply #6 on: December 15, 2009, 07:52:04 AM »
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.

Offline blatz

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Re: 1007 for a Barleywine?
« Reply #7 on: December 15, 2009, 11:51:24 AM »
mmm that sounds tasty...
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