US style Barleywine - champagne yeast ?

[dreamworker]

Hi guys

My first attempt at a barleywine, based on SN Bigfoot, is coming along quite nicely.

OG 1102, target FG is 1026, good old US-05 has been doing a steady job and now at about 1035. So far so good. Now most of my books on US style barleywines recommend using a champagne yeast to finish the job and bring it down the last bit, but also suggest piching it 2-3 days before bottling. To me, this would likely result in over lively, heavily sedimented bottles. :wha:

My instinct tells me to crash out the US-05, then pitch the champagne yeast (maybe with a bit of demerera ?) and fingers crossed when it gets near FG crash that out and make sure it looks clear before bottling, hopefully leaving enough for a nice soft carbonation. What do you think ? :hmm:

 

[phettebs]

I think DogFish Head does this with their big beers. I have not tried it myself. My last barleywine started at .110 and finished at .028. I did not try adding champagne yeast to it. I'd be concerned about it being overly dry if you aren't careful and that would not be to style for US BW's which are sweeter.

-baz

 

[dreamworker]

I think DogFish Head does this with their big beers. I have not tried it myself. My last barleywine started at .110 and finished at .028. I did not try adding champagne yeast to it. I'd be concerned about it being overly dry if you aren't careful and that would not be to style for US BW's which are sweeter.

-baz

I agree - it should be sweeter than a US IPA, but not as sweet as a UK barleywine - I'll see how it looks tonight/tomorrow and decide what to do :whistle:

I'm a big fan of DFH :thumb: tried lots of theirs on tap last couple of times I've been to the US.
Whereabouts in Wisconsin are you Baz ? I might be in Milwaulkee sometime in May and will want to know good bars to try

cheers
Colin

 

[phettebs]

DFH make some fine beers!

I'm just outside of Milwaukee. One thing we have a lot of is bars!!!