[denny]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.

No champagne or wine yeast...I have not had good results doing that.  Your results may be different.  Just make a good wort and pitch a lot of yeast.

[erockrph]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.

No champagne or wine yeast...I have not had good results doing that.  Your results may be different.  Just make a good wort and pitch a lot of yeast.

Agreed. You will be surprised how high most ale yeasts can go when given a healthy pitch.

[Bel Air Brewing]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.

No champagne or wine yeast...I have not had good results doing that.  Your results may be different.  Just make a good wort and pitch a lot of yeast.

Agreed. You will be surprised how high most ale yeasts can go when given a healthy pitch.

Another brewer suggested Nottingham yeast. Ordered a bunch of it, will give it a try.

[fredthecat]

Another brewer suggested Nottingham yeast. Ordered a bunch of it, will give it a try.

yeah, was going to say. i was going to make a large for the sake of large stout and it was going to be 3 packs of nottingham.

[Steve Ruch]

I'd go with light or pilsner DME if you're using extract, since those tend to be the most fermentable. A barleywine is already going to tend to have a high FG, so you don't want to compound the issue with a less fermentable extract.

I'm doing an ipa on Sunday and plan to boost it up from an APA with some dme.

[hopfenundmalz]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.

No champagne or wine yeast...I have not had good results doing that.  Your results may be different.  Just make a good wort and pitch a lot of yeast.

IIRC wine and champagne yeasts don't do well fermenting maltose and maltotriose. They work on simple sugars. Priming a high abv beer with simple sugar? Champagne yeast will work for that.

[denny]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.

No champagne or wine yeast...I have not had good results doing that.  Your results may be different.  Just make a good wort and pitch a lot of yeast.

IIRC wine and champagne yeasts don't do well fermenting maltose and maltotriose. They work on simple sugars. Priming a high abv beer with simple sugar? Champagne yeast will work for that.

That's what I recall,  too, and my experience seems to bear that out

[Drewch]

IIRC wine and champagne yeasts don't do well fermenting maltose and maltotriose. They work on simple sugars. Priming a high abv beer with simple sugar? Champagne yeast will work for that.

That's what I recall,  too, and my experience seems to bear that out

That's def the textbook answer: Champagne yeast has been bred for eating the simple sugars in grapes ... not so good at the complex sugars that would be left late in a fermentation.