General Category > Yeast and Fermentation

1007 for a Barleywine?

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ndcube:
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.

redbeerman:
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

denny:
IMO, no major taste difference.  Maybe just a tad more mouthfeel with 1007.

bonjour:
My kind of brew

Watch your ferment temps

Fred

ndcube:
I think I'll give it a try.

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