12 replies to this topic

[OhioMurb]

Brewing my 1.100 barleywine this weekend, but the LHBS only had one pouch of the 1028 London Ale. Hmmm. Doing a 1400 ml starter, but should I also sprinkle in a packet of dry Safale US5 into primary or just let it go with the one Wyeast pouch?

[MtnBrewer]

If it were me, I would add some dry yeast. A 1400mL starter won't get you anywhere close to what you need. For future reference, what I would have done is brewed some sort of bitter with the 1028 first and then used the yeast cake from that for the BW.

[ThroatwobblerMangrove]

For future reference, what I would have done is brewed some sort of bitter with the 1028 first and then used the yeast cake from that for the BW.

sounds like good advice

[tag]

Or make a one gallon starter.

[MtnBrewer]

Or make a one gallon starter.

Yeah, without going to the Mr. Malty calculator, that sounds about right.

[Genesee Ted]

I would say that these guys hit it on the head. Anything that big needs a lot of very healthy yeast. It would be hard for you to overpitch this sumbitch.

[OhioMurb]

Yeah, I'd love to be able to stretch this out into 2 brews and pitch the cake, but I'll be lucky to get the one in.I'm going to swing by the shop and see if they have any 1098 on hand and I'll go with that.

[ncbeerbrewer]

I agree with the advice above for sure but will just say if you don't have the yeast right then don't brew the beer. I say this in the sense that if you underpitch a beer with that high a gravity having it finish high would totally suck. I would hate to invest all that money in ingredients in a huge beer and screw it up since I was short on yeast and underpitched. I think its a great idea to brew a smaller beer then roll with the big BW. If you brew a smaller beer then reuse the yeast you get two beers and you can't beat that plus you still brew this weekend and next too if you can swing it. Hope it works out, let us know what you end up doing. Good Luck and Cheers!!Mike

[Calder]

If you brew the small beer, you can keep it on the yeast for several weeks until you are ready to brew again. It doesn't have to be next week.

[3rd party JKor]

Why be in a hurry? It's a barleywine, you probably won't drink it for 6 months, at least, anyway. Take the time to make a bigger starter, or build up your starter. In the end, a week or two is going to make a pretty small difference, but pitching an adequate amount of yeast will make a HUGE difference.

[MtnBrewer]

Yeah, I'd love to be able to stretch this out into 2 brews and pitch the cake, but I'll be lucky to get the one in.I'm going to swing by the shop and see if they have any 1098 on hand and I'll go with that.

You're going to have the same problem with 1098.

[MolBasser]

Why be in a hurry? It's a barleywine, you probably won't drink it for 6 months, at least, anyway. Take the time to make a bigger starter, or build up your starter. In the end, a week or two is going to make a pretty small difference, but pitching an adequate amount of yeast will make a HUGE difference.

This. You do NOT want a low cell count for a beer that big.MolBasser

[OhioMurb]

It's too late - what's done is done.Ended up with the one pack of 1028 and added a 1056 to the starter for 12 hours. Chugging away in the basement - DAMN THE TORPEDOS!(this is a gripe I have with the LHBS by the way. Love to support the local guy, but I always run the risk that they won't have exactly what I need. Online shops always have what I need. My brew time is pretty limited, so I never have a spontaneous brew session - I can afford to plan ahead but the local guy can't always support that.)