Australian Barley Wine

[ABG]

Because I want to use an Australian yeast, it's an Australian Barleywine not a Norwegian Barleywine
I plan on using recultured dregs from a few longnecks of Coopers Sparkling
Also I've not been able to find any over the last few months while I've been looking

Gotcha. As you can tell, I didn't read the earlier posts from this thread. You could always think of it as a yeast from far, far north of Australia.

 

[Cian Doyle]

Because I want to use an Australian yeast, it's an Australian Barleywine not a Norwegian Barleywine
I plan on using recultured dregs from a few longnecks of Coopers Sparkling
Also I've not been able to find any over the last few months while I've been looking

Reading this thread someone stated that Coopers use the same yeast for all their ales, maybe if you can't find the sparkling ale another of the Coopers variety could be OK to use.

Why not try some kveik to ferment? It'll finish fermentation faster and as a bonus, will condition much faster too. Please note, I haven't done this yet myself, just going off what David Heath and a number of brewers on the other forum have said. I'm going to give it a whirl with a RIS in the not too distant future - not worlds apart from what you're doing.

Without wanting to hijack this thread, when I watched the demonstration by Trong Nguyen, he used Kveik yeast to have his beers ready to drink within a week, but he did say that using any brewing yeast the same could be done.

 

[sp0rk]

Though

Reading this thread someone stated that Coopers use the same yeast for all their ales, maybe if you can't find the sparkling ale another of the Coopers variety could be OK to use..

Sorry, I should have clarified, I haven't been able to find Kveik yeast in stock anywhere
But I have sorted some dried kveik yeast this afternoon...

I have been told by a few people that the Sparkling Ale yeast has some differences, whether that's flavour or hardiness, I don't know

 

[wide eyed and legless]

Simple answer, it is not a race, high ABV beers take time, even looking at Coopers Vintage some folk buy them and keep them for a few years to improve.

 

[sp0rk]

Yeah, I'm definitely happy to wait
I'm finally taking my parental leave (7 weeks after the little one is born) starting this weekend, so I plan on knocking out a Barleywine and a RIS since I'll have time to make some beers that take a full day to brew, not just the 4 hours saisons & basic ales I've been making lately
I'll pop them both in cornies, flush with co2 and age them in the coolest part of the house