This attenuates about 74% but works like a champ, vigorous fermentation. Certainly, I would buy this again.

This is a beast of a yeast. Crazy activity leads to a quicky finished, clean beer. Clears like a champ!

Kicked off fast and that's what you want!

Arrived with good dates, in the fermenter now with a IPA, quick start, looking forward to keg day.

Started this yeast up 3/8 with 1.6 Liters of starter wort, and I brewed two IPA's on Saturday 3/9. The first one, I honestly was dead convinced that I fried the beta-amylase enzymes because after a protein rest dough-in, the temperature came up to 160F for at least 10 minutes, and though I cooled it down a bit after that, the remainder of the 60 minute sacch rest was definitely hotter than I usually mash. The recipe included 14.5# 2-Row.8#Wheatand .8#C60The wort was almost candy after the boil; my hydrometer showed 1.088 OG in 5 gallons of wort, woah! I added a couple gallons of lower OG beta wort to take it to 1.070 0GSo I thought that given bad reviews on attenuation with this yeast, I'd have a cloying beer on my hands. Today, 3/12 (Pitched on the 9th,) the gravity is already 1.013!So, keep your enzymes ln check and this is awesome! :3

I've played with this strain's temp tolerances for several batches ranging from low 60's to low 70's and in every batch the fermentation takes off producing stone fruit aromas reminding of my Little Havana childhood drinking Libby's canned Peach Juice. The thing is a krausen volcano bubbling CO2. It even got my wife's attention due to all the noise it was making in my office. I prefer to ferment The Barbarian starting at 67F on the first day and ramping it up slowly to 72F over the course of a week. It will fully attenuate in 7 days and is ready for packaging at two weeks. The haze is epic if you heavily dry hop with this strain as you can see from my pic. I still haven't finished dry hopping it with the second addition and the haze is insane already.Great strain and I appreciate Imperial Yeast Lab's 200 billion cell count packs. Thank you Imperial for making this strain available to home brewers and thanks to MoreBeer for selling it.

So far I'm really impressed with Barbarian, and Imperial Yeast in general. I've used Barbarian 3 times now, and it may be my favorite yeast for hop forward beers - I plan on experimenting with it for other styles as well. 200B cells per package is nice.

Quality packaging, arrived quickly. Highly recommend purchasing the ice packs for shipping.

Excellent liquid yeast for New England Style India Pale Ales!!

Used on an IPA that started at 1.072 and this yeast plowed through it, taking it down to 1.015 within a week. Another week to let it clean things up and I have an IPA that is awesome!

Absolutely recommend it. Great juicy flavor in New England IPAs.

I fermented an ESB with this strain and really liked the results. It accentuated the stone fruit characteristics of the First Gold hops. I plan to brew a slightly different version of this ESB recipe again with only this strain to let the peachy, apricoty esters shine. I fermented at 67-68F for the first 3 days and then slowly stepped up by one degree per day to 72 to finish attenuation.

Have used others that don't attenuate well on the first generation and are finicky but the imperial was great. No attenuation problems and made a great NEIPA.

I was a little concerned give the not so great reviews but I'm glad I tried it. Worked awesome in my topper clone. Didn't have any issues with the can. Attenuation and lag time were awesome. Would use again.

First time using this yeast. I used it in a North Eastern IPA. It was the perfect match for the style and what I was looking for. Nothing but great reviews from everyone. They all take a drink and then the WOW face.

This yeast is incredible! Smells like everything we love about juicy IPAs. Smells of mango, pineapple, oranges, etc. I want an air freshener in my house of this stuff! Tab comes off super easy. This is one of the most active yeasts I've used. My only complaint is the lack of directions on a can. Instructions such as temperature storage, pitching temperature, etc. Also, my only roadblock was at the bottom of the can it was completely coagulated. I had to sterilize a spoon, fill with some chilled wort, and homogenize the remaining yeast. All in all, do your research before using this and you can't go wrong. This strain is one of my favorites now.

This review is for homebrewers like me who are hesitant to try yeast outside of their comfort zones. I rely heavily on a proven track record and reviews before throwing yeast into my precious wort. With Imperial's Barbarian, I'm glad I pulled the trigger.I used Barbarian in a 5 gallon batch IPA which used centennial for bittering and then centennial, simcoe, and citra continuously hopped from 20 minutes until flameout. I then dry hopped with an ounce of each for 6 days before bottling.A few things to note, I had heard that Barbarian could have a problem fermenting out, so I pitched some Safale-05 at a week in to help it along after my gravity readings pointed to a possible stalling. Can I confirm that it had actually stalled? No, but I didn't want to wait to find out. Second, medium flocculation here is generous. I cold crashed and at bottling it was murkier than a hef. I didn't want to fine with gelatin or anything to preserve as much hop flavor and aroma as possible. Not necessarily a negative characteristic of the yeast, but if you're obsessed with clarity, you've been warned.Now, the finished product. A-MAZ-ING. Seriously, I can't praise it enough. I would give it 4.5 stars if I could but the threat of stalling, coupled with the clumsy can lid that sprayed a bit of yeast on opening, kept me from giving it a perfect score. This was one juicy IPA, with delightful aromas reminiscent of mangos and peaches, followed by an initial grapefruit flavor, and a sweet pineapple aftertaste on the tongue. If this beer was commercially available, I'd buy it, and I wouldn't buy most of the beer I brew. If you are on the fence about this yeast, just go for it. I certainly didn't regret, and I don't think you will either.

Yeast started well and seems to be chugging away. The big issue with this is the opening mechanism on the cans. used 4 cans and the tab snapped on each one before I could open the lid at all. Had to use a screwdriver to get it open and hopefully did not contaminate the yeast... lid tab needs to be stronger.