beerandloathinginaustin
Well-Known Member
My latest ill-advised thought is to brew up a 6 gallon batch of American barleywine (not disimilar to that of Jamil's from CYBI) and then split it into 3 two gallon batches with different yeast strains for each. Then after a few weeks to a month, blending the 3 back together and letting it age.
My washed yeast options include: WLP 008, 041, 090, 500, 530, 575 and Wyeast 3711 & Pacman.
I'm tempted to use 2-3 different Belgian strains. I'm also tempted to blend an American ale yeast with a Belgian yeast in each 2 gallon batch just to make this whole thing even more insane.
I'd love to hear any input or experiences anybody has to help me make this slightly less of a disaster.
My washed yeast options include: WLP 008, 041, 090, 500, 530, 575 and Wyeast 3711 & Pacman.
I'm tempted to use 2-3 different Belgian strains. I'm also tempted to blend an American ale yeast with a Belgian yeast in each 2 gallon batch just to make this whole thing even more insane.
I'd love to hear any input or experiences anybody has to help me make this slightly less of a disaster.
