Dave Lines

[richardagutteridge]

: Hi all hope someone can help with this.

I have the book Brewing Beers Like the ones you buy by the above, but found the language/recipes a little to old fashioned for me, so it went into the drawer for a few months.

Recently I have been looking at some of the recipes and they appear to be quite interesting.

However the ones I am mainly interested in suggest the use of wine yeast and fermenting in DJs. That is not a problem as I have a lot of DJs spare. But wine yeast???. If correct what yeast should I use?

I am mainly intersted in the Old Ale/ Barley wine/ RIS recipes in his book.

Regards Richard G :drink:

 

[Aleman]

Stick with Beer yeast . . . its much better quality than in Dave's day.

If you are only doing small volumes of Barleywines / RIS / Olde Ales than using a Demijohn as a secondary is a good idea . . . I use a corny though