Yeast for a barleywine?

Ingredients
1

Hey all,

I have between 50 and 60 brews under my belt and I’m about to brew my first barleywine. I have a number of yeasts on hand (on agar plates). I tend to ferment at a pretty high temp (controlled around 74 f), I like the esters from a high ferm temp and I think it will add some complexity and spice to a barleywine.

I’m looking at an OG ~ 1.100. With the high temp, fast fermentation, I’m hoping to dry it out and get the ABV up around 12-12.5%

Yeast on hand

SafeAle 05
  Whitelabs Irish ale, Belgian witt
  WYeast 1056, 3711
  A 12yo proprietary strain from a Belgian brewery that I prefer not to mention.

The 3711 is a real freight train but I’m wondering if it will get up to the ABV that I’m looking for. And if it will, what will 3711 do to a barleywine, rather than a Saison.

Any advice or opinion is very much appreciated.

2

Of the ones you list, I’d go with 1056.  I can’t imagine 3711 in a BW.  Are you going for a British or Am. style?

3

I would go with 1056 too, but personally I think 74F is a terrible idea.  Your beer though.

4

Truer words were never spoken…

5

Thanks for the input guys. I’ll go with the 1056 and bring the temp down to 68. I’m going for more of an English BW so I was thinking that some esters would add character. I brew mostly Saisons and Belgians, and I experiment quite a bit with wild yeast (all of which prefer the higher ferm temp with my setup). The Brett in the wild yeast seems to thrive when I burn out the Sacch as quick as possible.

Thanks for the input guys,
Happy brewing

6

You might even want to try starting it a little lower, like 65, then letting it ramp up.  A BW will likely give off a lot of heat due to the intensity of fermentation.

7

My most recent BW was pitched at 60F with 1056 then it rose on it’s own. I fermented in my cellar at 60F. The beer warmed up about 10 degrees before it finally started to cool down to ambient temp. What’s the ambient temp of your fermentation area?

8

Amen.
When I’ve made BW with 1056, I’ve even started it at 60°F.  Those yeasties will definitely work up a sweat and bring the temps up.

9

If you like messing with brett and barely wines check this out: Bourbon Brett Oatmeal Barley Wine | The Mad Fermentationist - Homebrewing Blog

Thought I would mention, I think he ferments at 63F. Good idea on fermenting at lower temps. With that high of a gravity wort you probably don’t want to risk producing fusel alcohols.

10

For a BW???  Please don’t offer me a sample

11

How about the San Diego Super yeast?  Seems like the perfect beer for that yeast.

12

I haven’t heard many good things about that one.

13

I am not a fan of it, personally.  Used it 2 seperate times in 2 very different beers.  Worked up an appropriate sized starter, O2, yeast nutrient, pitched active yeast and ended up with a stuck ferment both times…grrrr >:(  That being said, I know people that like it.

14

So it looks like I’ll go with the 1056 and bring down the temp. For temp control I use a rubbermaid bin filled with water and a fishtank heater. Works awesome!!

Thanks again for all the input,
Cheers!

15

Looks like our work here is done…:wink:

16

Fracker: Have you seen Fred’s website? It’s the best resource for brewing big beers I’ve found. My big beers sucked before I found it.

http://beerdujour.com/Howtobrewabigbeer.htm

17

swap out the heater for some ice (or frozen bottles of water and you are golden for lowering your temp