Hi All
I have been reading about pitching onto a yeast cake and am looking for a bit of advice. I currently have a "kitchen sink" IPA in the fermenter- just a hodge podge of stuff I had on hand. I used Wyeast 1272. The OG was 1.070 and it's supposed to hit 1.015.
My first question is, can I dump a barleywine on top of this? I am worried about over pitching but I thought that due to the high OG of a barleywine, perhaps it would be ok. I'm not going to wash the yeast first.
Another question is about this yeast in particular. Does anyone have experience brewing a high gravity beer with this? I would be shooting for the very top of it's alcohol tolerance range. Somewhere around 9.5-10%. Would it taste good in a barleywine?
And finally, any other considerations that I'm not... well, considering?
I have been reading about pitching onto a yeast cake and am looking for a bit of advice. I currently have a "kitchen sink" IPA in the fermenter- just a hodge podge of stuff I had on hand. I used Wyeast 1272. The OG was 1.070 and it's supposed to hit 1.015.
My first question is, can I dump a barleywine on top of this? I am worried about over pitching but I thought that due to the high OG of a barleywine, perhaps it would be ok. I'm not going to wash the yeast first.
Another question is about this yeast in particular. Does anyone have experience brewing a high gravity beer with this? I would be shooting for the very top of it's alcohol tolerance range. Somewhere around 9.5-10%. Would it taste good in a barleywine?
And finally, any other considerations that I'm not... well, considering?