English Barleywine Yeast Strain

Wyeast 1028 works well. I also split a batch, and the other half got WLP-022 Essex and that performed fine with a little more attenuation than the 1028.

 

I will also add that proper oxygenation, pitch rates, and temperature profile control are probably more important than the strain.

 

http://www.beeradvocate.com/community/threads/barleywine-s.209399/#post-2758685

 

Wyeast 1968 / WLP 002 works great as well, especially if doing a JW Lees type barleywine with solely base malt in the grist and a long boil. I've started doing this beer every year for my daughters birthday. This year's was 100% halcyon malt, EKG to 80 IBU, Fuller's (WY1968/WLP002) yeast, 5 hour boil with 10 gallons aged in a rum barrel and 5 gallons unaltered.

The only English yeast I'd really avoid is Whitbread / S-04, as it can get really weird, meaning anything above 60-62 F you get banana, bread and misc fruity esters, which is amplified with any sugar added. Not appealing.

 

Although you are a scumbag I like your style. Single malt long boil and 1968 is a great way to go. I actually take the first runnings and boil them down to a lavalike substance and hold it there for a half hour or so. I add 100 or so IBU at the beginning of the boil.

To echo hopfenumalt's advice, I pour the wort back and forth between another fermentor or pot at about the next morning for some extra oxygen.
Good luck!

 

Not sure this question has ever come up before.
Oh wait!

 

Because I like the maltiness over the fruitiness I prefer WLP007.

 

Wyeast 1968 is my go-to as well. I make sure to pitch a good amount of yeast, give the wort plenty of O2 (both when I pitch, and again ~18 hours into fermentation), and pitch cold (62 degrees) and ramp the temperature up after about 48 hours. After a week of fermentation I'll rouse the yeast cake and raise the temperature another couple degrees (usually max out at 72).

 

1968 is a champ, and I've used it for a wide variety of 'styles'.
Lately, I've been using ECY "Old Newark Ale" quite a bit...it's a really robust top cropper that is also very versatile and alcohol tolerant in stronger beers. And like 1968, clears nicely for beautifully bright results.
I've also repitched the slurries through 7+ generations, with no signs of it crapping out or off flavors.