Barleywine advice

Lots of yeast. Ample O2. Control the fermentation temperature. Those are more key to making one that turn out well.

 

agree with hopfenunmaltz + Burton is nice...but so is Notty for a BW...and US-05 will work for almost anything. Notty if you have it.
Easy on the crystal ...long boil...cheers

 

I did an all-cascade hopped barleywine that I am enjoying very much.

 

I also agree that Nottingham is a good yeast if you want to use something you have. However, if you go shopping, I used a German Ale yeast cake after doing an Altbier, and I found that to be a nice yeast for this beer.

 

and pitch temperature, start it cool and let it rise slowly

 

Use the base malt, and some special B, btw crisp? meaning MO, GP, what exactly? On a high OG barleywine I think you should be careful on how much crystal malt you use, as it wont have the IBU's of a IIPA to balance it, especially with some age on it....

Ive never been a fan of 04, notty is better but to my palate has a slighly woody character that I dont always like. Something really fruity should be very good in this beer, so Im thinking 1968.

As for hops I either like an earthy beer or a beer with little hop flavor but a big citrus aroma. For something with special b I would lean toward something earthy like EKG/Fuggle/Mt Hood, or Nugget

 

I'd say Nugget would be ideal, maybe even hit it mega late with some Perle even.. Obviously it'll age out and mellow down, so I personally would hop it hard. I've done that on my RIS's.

I think the 04 is a damn good choice and you've got a cake already so why not. Keep the temp down and it's golden!

 

Yes, that too!

 

I like WLP007 for my Barley Wines. I am drinking one now that was made with 100% Marris Otter that is excellent. I also brewed another with .5lb 40L and .5lb 120L that also tastes excelent. My preference of this yeast is the high attenuation that helps tone down the sweetness you can get with Barley Wines. Good luck.