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-   -   Wyeast 2112? (http://www.homebrewtalk.com/f12/wyeast-2112-a-349706/)

rmr9 08-24-2012 02:01 PM

Wyeast 2112?
 
Hey all,

I've never brewed a lager before and I've been interested in giving it a try. I have no means of temperature control for a colder fermentation so I've been looking around for a relatively clean "lager style" yeast that will ferment at warmer temperatures. Has anyone used this strain for anything other than a cali common or baltic porter?

mjohnson 08-24-2012 03:59 PM

I use it for cream ale, which turns out well. I plan on using it for a pumpkin beer this fall. Might also make a faux-oktoberfest with it too. Its quite versatile.

rmr9 08-24-2012 08:22 PM

Awesome, thanks for the input. I've been thinking I'd like to take a crack at a Vienna style or and Oktoberfest, was definitely hoping this would be a good candidate yeast

mjohnson 08-24-2012 11:23 PM

Sure thing! Just be aware even though its good at higher temps than straight up lager yeast, you'll have better results if you can keep the fermentation in the low 60's. I usually start at 59/60 and then up it to 62/63. But, do the best you can.

Boegman 01-19-2013 02:34 AM

Give Creemore Lager a try. It's a favourite amber lager in Canada and warmer fermentation is recommended. I'm giving it a go next month.

Recipe is here:
http://byo.com/stories/article/indices/25-cloning/522-creemore-springs-lager-the-replicator

Schindl2 05-23-2013 05:09 PM

So, when using the California Lager yeast, is it beneficial to still lager the beer after fermentation?

BlackRock 05-23-2013 05:38 PM

No. I've done a couple batches now using the 2112. I've fermented at around 64* and had excellent attenuation. I will say that it's taken a couple weeks to really chew through stuff, but the pale ale I just brewed up with it is amazing. Marris Otter 2-Row and Amarillo making a perfectly clear beer that's super clean and light in flavor yet it turned out at 7%!

Schindl2 05-23-2013 06:27 PM

Quote:

Originally Posted by BlackRock
No. I've done a couple batches now using the 2112. I've fermented at around 64* and had excellent attenuation. I will say that it's taken a couple weeks to really chew through stuff, but the pale ale I just brewed up with it is amazing. Marris Otter 2-Row and Amarillo making a perfectly clear beer that's super clean and light in flavor yet it turned out at 7%!

I have been considering using it in an Oktoberfest. I don't really have the capability to keep the temp at 50 for the fermentation but do have the fridge space for lagering. I just wast sure if doing so will give any benefit.


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