Newest Threads

GunnerMan · 03-20-2009, 03:28 PM

Ok I am no expert on yeasts so I was browsing Wyeasts site yesterday looking for an ale yeast that would ferment fairly crisp and clean. I am planning on brewing a "Pilsner Ale," I have a friend who loves Pils but I don't have the means to lager so I want to see if I can get in the ballpark with an Ale strain. (I wont give it to him unless it is close, it will be his first home brew and I want him to get into the hobby)

So anyways, I concluded the German Ale at about 60-62 f would produce a good 'knockoff' but the flocculation is next to none, what can I do to get the yeast to fall out of suspension? I was looking at clarifiers but I wasint sure which one might work.

I think, for a beer like this, that the look is very important in the perception of the beer. I don't have a secondary, but will invest in one if it is the best route to clearing this beer.

**Schlenkerla** · 03-20-2009, 03:35 PM

You should be trying a dry yeast like S-05.

This will make what you after... I guarantee!

If you use pilsner malt boil your wort for 90 minutes to remove all traces of DMS. Add hops at 60 or whatever the schedule calls for on the recipe.

http://www.northernbrewer.com/dried-yeast.html

Y014 Safale US-05

A dried American Ale strain with fermentation properties resembling that of Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale). Produces well-balanced beers with low diacetyl and a very clean, crisp palate. Sedimentation is low to medium, and final gravity is medium. Optimum temp: 59°-75° F

**Schlenkerla** · 03-20-2009, 03:39 PM

Still try to ferment as cold as possible.

**Iechyd Da** · 03-20-2009, 03:57 PM

I just used 1007 for a Altbier and cold crashed the primary for 4 days at 32F. I racked to the keg and was pleasantly surprised on how clear the hydrometer sample was. I wouldn't be too worried about the clarity it is not like a hefe yeast. I use a lot of US-05 and I would say the flocculation is about the same.

Shawn Hargreaves · 03-20-2009, 04:58 PM

A German ale or Kolsch style yeast would be perfect for a brew like this. The main trick here is time. A lot of time. Not only will that give the yeast a chance to clear out of suspension, but it will also clean up the flavors which is important for a clean beer style like this. These yeasts are ale yeasts that have flavor characteristics somewhat similar to a lager, and they take a lager-like amount of time for the beer to be ready, too. I'd give it at least a month in the primary, if not more.

**cubbies** · 03-20-2009, 05:03 PM

German Ale 1007 is one of my "house yeasts". I keep it around all the time, and it is a very clean yeast. Now, as clean as it is, I don't think you can pull off a Pilsner-Ale. It still has some fruitiness to it, even fermented cold (I ferment around 56 with it). You could probably pull off a bock or something, but I think the yeast flavors would come through on a Pilsner style ale. Certainly worth a shot though. I have never had a problem with clarity as long as you give it a nice long cold crash.

**Schlenkerla** · 03-20-2009, 05:19 PM

Quote:

Originally Posted by Shawn Hargreaves

A German ale or Kolsch style yeast would be perfect for a brew like this. The main trick here is time. A lot of time. Not only will that give the yeast a chance to clear out of suspension, but it will also clean up the flavors which is important for a clean beer style like this. These yeasts are ale yeasts that have flavor characteristics somewhat similar to a lager, and they take a lager-like amount of time for the beer to be ready, too. I'd give it at least a month in the primary, if not more.

That why I suggested S-05. Time and temp issues.

Quote:

Originally Posted by cubbies

German Ale 1007 is one of my "house yeasts". I keep it around all the time, and it is a very clean yeast. Now, as clean as it is, I don't think you can pull off a Pilsner-Ale. It still has some fruitiness to it, even fermented cold (I ferment around 56 with it). You could probably pull off a bock or something, but I think the yeast flavors would come through on a Pilsner style ale. Certainly worth a shot though. I have never had a problem with clarity as long as you give it a nice long cold crash.

I make Biermunchers Cream Ale and its like a BL or ML. It uses S-05

If you are looking for an Urkell or Budvar go with 1007 I guess.

For clarity, time and irish moss do the job well. A good wort chiller will help with removing chill haze.

McKBrew · 03-20-2009, 05:23 PM

Not the yeast you want to use if you want a clear beer. It's actually a recommended yeast for American wheats, and from personal experience it doesn't settle well.

**Schlenkerla** · 03-20-2009, 05:26 PM

Quote:

Originally Posted by McKBrew

Not the yeast you want to use if you want a clear beer. It's actually a recommended yeast for American wheats, and from personal experience it doesn't settle well.

Yes he is right (McKBrew is...) - See this link: Wyeast Laboratories. German Aleâ„¢ 1007

FYI - http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/

-Dan- · 03-20-2009, 05:30 PM

Quote:

Originally Posted by Shawn Hargreaves

A German ale or Kolsch style yeast would be perfect for a brew like this. The main trick here is time. A lot of time. Not

A lot of time? For what if I may ask? I have Wyeast German Ale always in stock or at least a washed jar ready. German Ale cleans up better than Wyeast Kolsch. Both ferment fairly quickly anywhere between 60-70deg. German Ale cleans up nicer than Kolsch. Cold crash at 40 for 2-3 days and you have a beautiful brew. I usually ferment them between 8-10 days, bottle or keg ... and if kegged while you can drink it right away it is awesome after said 2-3 days.