I’ve talked myself into trying to brew a Barleywine to age for a year or so. I’m going to do a partial mash, using some of that MO LME that NB sells, and shooting for an OG around 1.100- ish.
I’m now thinking about yeast. I need to pick some up soon to build up a starter, and am not sure what to use. I definitely want some English character, but have to think about alcohol tolerance, and I do want this to attenuate well. Should I blend a couple of strains? Maybe start with something like London Ale yeast, then move into Secondary and pitch an active starter of Dry English Ale Yeast? Or pitch both at the same time and see what happens? Just curious if anybody has opinions.