I’m using 1968 for an English Summer Ale, followed by an ESB. My barleywine pipeline is pretty full right now, but I hate to waste a big healthy pitch of yeast. I was thinking of using it for a RIS.
Anyone have any experience/recommendations for using this strain in a RIS? Any other suggestions for a big beer I could use this in?
I’ve never used it in RIS, but I’ve read a thread or two here about using it for that. My reason for not using it in a big beer has always been the low attenuation/high flocculation tendencies, so no experience there. But I’m sure that with a big starter, plenty of O2, ramping up at the end, and rousing (if necessary) you’d get there, as evidenced by testimonials here. I just never wanted to spend the coin on that grain bill and get stuck high at the end (or have to work that hard, to be honest 
). I would normally recommend highly using WY1450 (Denny style) for this, though it doesn’t solve the 1968 issue. So, maybe a 1.070-ish Imperial ESB, dry hopped heavily, plenty of gypsum ? I also like the idea of a bigger, hoppier Old Peculier, ~ 1.070 - sort of a more British-y Arrogant Bastard. No coincidence - 1.070 is the top OG I’ve used 1968 at. Guess I’m not as much help as I intended !
Agreed. 1986 as you know may not fully attenuate such a big grain bill before it drops out of suspension. You could always start with it and be prepared to pitch a second yeast if needed to finish the job. The characteristics that 1968 produces would blend well with a classic RIS though…
Use a big starter or a yeast cake and rouse the yeast once a day throughout fermentation, and you will be fine.
I once brewed a clone of Fuller’s vintage ale, 90% pale ale malt, 7% flaked maize, 3% crystal malt using a yeast cake of 1968, and it took a 1.090 gravity beer to 1.020. I thought that was pretty good.
You should be able to get 9% or even more with that yeast.