23 replies to this topic

[wengared]

I've done this on my last two hi gravity Belgians, and had very good results. Unless I find a downside, this will be my go-to method from now on.

as you and biktre have advised, this will be my method for the future, plus make a starter just in case. the recipe actually calls for another pound of sugar after fermentation starts which will give it another .007 on top of the 1.092, so i will probably rack this to corny and store til this fall

[denny]

I talked to my lhbs about their statement that wyeast doesn't need a starter, they danced around that for a while, option b was to add nutrient and energizers, stir it up and it's going good now.there was a lot of good advice here for the next batch and i appreciate them all. i have a packet of 1214 on hand for a dubbel and it will be started first, and my planned barlywine will be thrown onto a yeast cake of probably t-58. as i'm getting my all grain system down, i will feel more comfortable with the problems that crop up and keep eliminateing them. thanks again to all.

T-58 for a barleywine? Are you sure you want to use a Belgian yeast for a BW?????

[wengared]

T-58 for a barleywine? Are you sure you want to use a Belgian yeast for a BW?????

One of the best english style barlywines we've ever had is at a local microbrewery near here, the brewer gave me the recipe and it is what he uses, I know he's won awards for it so i'll trust him on this. they recently had a side by side tasting of his 2006-7-8 's and invitation only to other brewers, the other brewers gave it high marks.

[pete maz]

One of the best english style barlywines we've ever had is at a local microbrewery near here, the brewer gave me the recipe and it is what he uses, I know he's won awards for it so i'll trust him on this. they recently had a side by side tasting of his 2006-7-8 's and invitation only to other brewers, the other brewers gave it high marks.

It's an interesting concept, I'll give it that. A few years ago I would have laughed at the idea of a Belgian IPA, but now they're getting popular. I guess Belgian Barleywine is the next logical progression.