Cloud Surfer
Well-Known Member
I was at a Brew competition recently and a Barley Wine entry blew me away. Speaking to the brewer later, it was a very standard Barley Wine type recipe, except he used both Wyeast 1028 and 1098 during fermentation.
This has got me quite interested to try this myself. My next Imperial Stout brew is in a few weeks and I’m going to use both 1028 and 1728.
Has anyone else tried this? Specifically, I really enjoy and make a lot of Belgian Dark Strong Ales and was thinking about a 3787 and 1762 blend. They’re my favourite strains for these beers, but I’ve never heard of anyone blending them before in the one beer.
This has got me quite interested to try this myself. My next Imperial Stout brew is in a few weeks and I’m going to use both 1028 and 1728.
Has anyone else tried this? Specifically, I really enjoy and make a lot of Belgian Dark Strong Ales and was thinking about a 3787 and 1762 blend. They’re my favourite strains for these beers, but I’ve never heard of anyone blending them before in the one beer.