Was wondering if anyone has experience with this yeast in a high gravity ale. I sort of stumbled upon this one and am intrigued by the idea of throwing this in a huge English barleywine or even in an over the top imperial stout. White Labs description is as follows. From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.