1007 for a Barleywine?

Ingredients
1

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.

2

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

3

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

4

My kind of brew

Watch your ferment temps

Fred

5

I think I’ll give it a try.

6

1007 makes a GREAT Stout (thanks Denny)

I bet it would make a GREAT Barleywine

Yes, watch for a shuttle launch  ;D

7

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.

8

mmm that sounds tasty…