New vs Washed Yeast Attenuation

[BGBC]

I'm planning to brew a small batch of barleywine (target OG 1.105) in a few weeks and am trying to decide what yeast to use. I have some washed 1056 and am debating between using that or some new wlp001. The 1056 has been in the fridge for ~1 month and was used for 2 successful brews previously, getting 78% and 76% attenuation, respectively.

With either yeast, I would do a starter and pitch the appropriate amount. I'm just worried about attenuation for the barleywine and am wondering if the choice between new or washed yeast will have an impact. Anyone have experience/recommendations?

 

[BGBC]

Anyone have any thoughts on potential attenuation differences between new and washed yeast?

 

[masskrug]

I've used washed yeast, but not at that level. On the plus side, they know how to reproduce. On the negative side, the poor bastards may be exhausted. I would *try* washed yeast, but have a backup plan ready if they can't perform.

 

[pabloj13]

I'm 7 generations deep on some Bell's yeast that I routinely use for 1.070 beers. My attenuation is identical to what it was on the first batch. If you're pitching the right amount and these yeast didn't come from a highly hopped or super high gravity beer, I'd be unconcerned.

 

[Calder]

White and Jamil in yeast claim the second and third generations tend to do better at attenuation provided the yeast is treated well.

My personal experience is that attenuation tends to get better with successive generations.