First time barleywine brewer so I have some questions about an "ideal" yeast to use.
It's an all-grain batch estimated to sit at about 1.113 OG and an estimated 11.9% ABV. 14 day primary, 3 month secondary, then bottle for 5-12 months.
I was looking for a good, clean fermenting yeast. I have Denny's 1450 in stock so of course that would be my go to. My 2 concerns with that are the high gravity/high abv and also whether or not the yeast will have enough juice to prime in the bottles. It says it only has around a 10% ABV & 1.060 Gravity tolerance, but it is my most used yeast for my beers (including monster IIPA's, Stouts, etc) so I would like to stay with it if possible.
I've seen some discussion about using 1056 since the tolerance is said to be 11%+, but I again have the same concerns. Will it be ok with the high gravity/high abv? And will it remain healthy enough to prime?
One thing I have thought about (since I have some on hand as well) is regardless of the yeast strain used, to possibly add some Champagne yeast at bottling to ensure there are some good yeast in there that can tolerate the alcohol and it will carb properly during conditioning. However there is a slight concern there with off flavors (although I know the amount used would be so minimal that any off flavors produced probably would be apparent in a barleywine). But, there is still some concern.
Ultimately I would like to use a yeast that will be good to go throughout the process without having to introduce a new strain into the mix.
So, I ask you guys - will 1450 get it done, or is it ideal? Should I got with the 1056, and will that be able to get it done? Or, is there a better yeast all together that I should use that is a good, clean, solid fermenter for high OG & high ABV barleywines?
And, before we go there - I would really prefer to stay away from s-04, s-05, or other dry yeasts. I have used them before on brews and have not been impressed so I would like to stay away from them unless ABSOLUTELY necessary.
Cheers
It's an all-grain batch estimated to sit at about 1.113 OG and an estimated 11.9% ABV. 14 day primary, 3 month secondary, then bottle for 5-12 months.
I was looking for a good, clean fermenting yeast. I have Denny's 1450 in stock so of course that would be my go to. My 2 concerns with that are the high gravity/high abv and also whether or not the yeast will have enough juice to prime in the bottles. It says it only has around a 10% ABV & 1.060 Gravity tolerance, but it is my most used yeast for my beers (including monster IIPA's, Stouts, etc) so I would like to stay with it if possible.
I've seen some discussion about using 1056 since the tolerance is said to be 11%+, but I again have the same concerns. Will it be ok with the high gravity/high abv? And will it remain healthy enough to prime?
One thing I have thought about (since I have some on hand as well) is regardless of the yeast strain used, to possibly add some Champagne yeast at bottling to ensure there are some good yeast in there that can tolerate the alcohol and it will carb properly during conditioning. However there is a slight concern there with off flavors (although I know the amount used would be so minimal that any off flavors produced probably would be apparent in a barleywine). But, there is still some concern.
Ultimately I would like to use a yeast that will be good to go throughout the process without having to introduce a new strain into the mix.
So, I ask you guys - will 1450 get it done, or is it ideal? Should I got with the 1056, and will that be able to get it done? Or, is there a better yeast all together that I should use that is a good, clean, solid fermenter for high OG & high ABV barleywines?
And, before we go there - I would really prefer to stay away from s-04, s-05, or other dry yeasts. I have used them before on brews and have not been impressed so I would like to stay away from them unless ABSOLUTELY necessary.
Cheers