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Date: 21 Jun 2006 18:53:26
From: Freedom Foundry
Subject: High-OG beer with wine yeast
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I was thinking about making a barleywine or IPA with an OG that pushes
the limits. To emphasize the 'wine' in the 'barleywine,' could I use
wine yeast? The experts at gotmead recommend D47 for gross lees
aging--that is, extended primary fermentation. This is my main goal: to
be able to leave the beer on the sediment for up to two months, since I
might be away for a while and would like to be able to age, but I might
not have enough time to rack it before leaving.
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Date: 22 Jun 2006 14:27:07
From: Joel
Subject: Re: High-OG beer with wine yeast
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Freedom Foundry <FreedomFoundry@gmail.com > wrote:
>I was thinking about making a barleywine or IPA with an OG that pushes
>the limits. To emphasize the 'wine' in the 'barleywine,' could I use
>wine yeast? The experts at gotmead recommend D47 for gross lees
>aging--that is, extended primary fermentation. This is my main goal: to
>be able to leave the beer on the sediment for up to two months, since I
>might be away for a while and would like to be able to age, but I might
>not have enough time to rack it before leaving.
To the best of my knowledge, I have never had a really good
beer made with wine yeast. And I"ve tried a few. There's
something about the yeast that seems to eat more sugars and
produce something in a beern that's not pleasant to my palate.
Of course, YMMV.
If you want to push the limits (what limit?), I don't
recommend just leaving a beer sit-- from what I've read,
and a bit of personal experience, really strong beer takes
some care, like rousing, etc.
--
Joel Plutchak
I'm looking California, but feeling Minnesota.
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Date: 22 Jun 2006 14:24:20
From: John 'Shaggy' Kolesar
Subject: Re: High-OG beer with wine yeast
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On 21 Jun 2006 18:53:26 -0700, <FreedomFoundry@gmail.com > wrote:
> I was thinking about making a barleywine or IPA with an OG that pushes
> the limits.
What limit? What is your planned OG? What ABV are you expecting?
> To emphasize the 'wine' in the 'barleywine,' could I use wine yeast?
Contrary to popular myth, "barleywine" has nothing to do with wine except for
having an alcohol content higher than the average beer. Barleywine is
definitely a beer though, *not* a wine. IMO, use beer yeast. Wine yeast
will give you flavors that are not really appropriate.
> The experts at gotmead
Are they beer experts?
> recommend D47 for gross lees aging--that is, extended primary fermentation.
... doesn't sound like it.
> This is my main goal: to
> be able to leave the beer on the sediment for up to two months, since I
> might be away for a while and would like to be able to age, but I might
> not have enough time to rack it before leaving.
Beer yeast will probably handle your barleywine OG without any problems
and be able to sit in the primary for two months. I don't see any reason
that you should abandon it based on the information you've given so far.
John.
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Date: 22 Jun 2006 05:45:34
From:
Subject: Re: High-OG beer with wine yeast
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Freedom Foundry wrote:
> I was thinking about making a barleywine or IPA with an OG that pushes
> the limits. To emphasize the 'wine' in the 'barleywine,' could I use
> wine yeast? The experts at gotmead recommend D47 for gross lees
> aging--that is, extended primary fermentation. This is my main goal: to
> be able to leave the beer on the sediment for up to two months, since I
> might be away for a while and would like to be able to age, but I might
> not have enough time to rack it before leaving.
Gross Lees aging is called Sur Lies - which may impart a bit of flavour
you might not like. It's done in wines to promote breadlike flavours,
but all my attempts have had a bit of spoilage in the taste (wine).
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