I just brewed my first barleywine and decided to use this yeast, mostly because it is what i had on hand and as kind of a test to see how truly rugged it is. I brewed a 5 gal batch of my barleywine and pitched a 1L starter from the washed cake of a RyePA that was truly awesome (sry, NOT Denny’s). I waited until the airlock was nearly rolling (about 2 days @ 58f) and then oxygenated with a sterilized paint stirrer chucked in my cordless drill for about 3 minutes. I then pitched the slurry from a two liter starter onto the batch. Been fermenting low and slow for a week @ 58f and I moved it into my house to bring the fermentation temp up and encourage a thorough yeast orgy.
I KNOW I underpitched, this beast weighed in at 1.10. I KNOW I shouldn’t even be thinking about FG for about another 3 weeks. I KNOW I’m gonna be fine and this beer will be awesome.
I wondered if anyone else has used Denny’s fav 50 yeast on a high grav barleywine or RIS and what were your experiences with this yeast otherwise as well?
I had read it was pretty sweet so I pushed the IBU’s on this recipe above 100. Hope that is high enough to cut through the malt. I’d also like to know if anyone has any experience dryhopping their barleywine. Id like to get some fresh hop aroma/flavor but not sure when to do it. Somewhere on this forum someone was talking about a hop cone in each bottle…thought that might be neat, when this coming summer’s backyard harvest hits, this might be aged enough to bottle like that.
It’s the yeast I use to make my Old Stoner BW. It leaves a silky mouthfeel, but I wouldn’t say “sweet”. I shoot for 120-130 IBU and always dry hop after fermentation ismdone.
Ive beer wondering this for awhile, im not sure i knwo how to ask the question but here it goes. Do yeasts process the the components of the wort differently or is something liek mouthfeel just related to the FG. For example say i split a batch and fermented one with 1450 and another another similar attenuating yeast, both finish at the same gravity could 1450 still have a silkier mouth feel?
I had pitched a 1L starter right after I cooled it with my IC. My thought was “I’ll let these guys take off and use up all the O2 they can eat and start chowing down the grav points.” Then two days later I pitched another 2L starter from the same washed yeast onto the batch after aerating it with the drill. I made a stirplate recently and I wanted to work it out so it was good playtesting for both size starters. It works great.
That’s good news. How tolerant is this strain to high ABV? I’ll be pushing 11+% by the time this fully attenuates (I hope). Is it necessary to use yeast nutrient to get it to go this high? Is it worth it to pitch some nutrient this late in the ferment? Thanks for the info Denny, you are an inspiration to all!
Ive beer wondering this for awhile, im not sure i knwo how to ask the question but here it goes. Do yeasts process the the components of the wort differently or is something liek mouthfeel just related to the FG. For example say i split a batch and fermented one with 1450 and another another similar attenuating yeast, both finish at the same gravity could 1450 still have a silkier mouth feel?[/quote]
Yeah, that’s my experience. I don’t know the exact reason, so I won’t speculate.
I had pitched a 1L starter right after I cooled it with my IC. My thought was “I’ll let these guys take off and use up all the O2 they can eat and start chowing down the grav points.” Then two days later I pitched another 2L starter from the same washed yeast onto the batch after aerating it with the drill. [/quote]
Hmm, interesting. I’m not a yeast expert , but I would think that your initial pitch would yield the usual exponential growth in numbers(lag phase) before they started the fermentation phase. And would probably result in numbers that would overwhelm the second yeast addition, making the second addition unnecessary. Anyone have thoughts otherwise?
since my initial pitch was in a starter on the plate, wouldn’t they be “warmed up” and start fermenting right away? Either way, with an OG of 1.1 more yeast is better, right?
Ive beer wondering this for awhile, im not sure i knwo how to ask the question but here it goes. Do yeasts process the the components of the wort differently or is something liek mouthfeel just related to the FG. For example say i split a batch and fermented one with 1450 and another another similar attenuating yeast, both finish at the same gravity could 1450 still have a silkier mouth feel?[/quote]
Yeah, that’s my experience. I don’t know the exact reason, so I won’t speculate.[/quote]
Im good with that.I’d assume the answer would get into John palmer territorty which make me head hurt.
