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-   -   Make a schwarzbier base more interesting (http://www.homebrewtalk.com/f163/make-schwarzbier-base-more-interesting-342276/)

climateboy 07-18-2012 10:16 PM

Make a schwarzbier base more interesting
 
So, I've been brewing ten gallons at a time, and using different yeasts in each carboy. I figure, as long as I am mashing and boiling for a five gallon batch, scaling up is worth it for the addition of time and ingredients.

I've had a good time using two different saison yeasts for each batch, or two different english bitter yeasts. I like the variety I get at the end.

I'm set to make a schwarzbier this weekend, and I'm using Wyeast 2206 Bavarian Lager.

Is there a second yeast I could use with the schwarzbier wort that would be sufficiently different from 2206 to be interesting? Ideally it would ferment at the same temperature, as I only have one fermentation fridge.

I'm really open to experimentation here, so any ideas are welcome. Maybe sour one of the batches?


Thanks, CB

1Mainebrew 07-19-2012 11:14 AM

2308 munich lager; I made a crazy smooth schwarz with it.

climateboy 07-19-2012 01:19 PM

Thanks. Any suggestions for something a bit off the beaten path?

Yooper 07-19-2012 02:22 PM

Quote:

Originally Posted by climateboy (Post 4262968)
Thanks. Any suggestions for something a bit off the beaten path?

Not really, not at lager fermentation temperatures. If you could do ale temperatures, you could do something quite a bit differently. But most lager yeast strains are very similar in results.

TyTanium 07-19-2012 02:40 PM

You could try one of the American lager strains, they finish pretty dry and crisp, and a little less malty.

climateboy 07-19-2012 02:52 PM

Ok, thanks. This will be my first lager, so maybe I should keep it simple. Does a soured schwarzbier sound appealing to anyone?

TyTanium 07-19-2012 02:54 PM

Quote:

Originally Posted by climateboy (Post 4263195)
Does a soured schwarzbier sound appealing to anyone?

Not really, but give it a shot. Maybe get a 1g glass moonshine jug and rack off a portion of your finished batch. Minimal loss if it's bad.

BradleyBrew 07-19-2012 03:06 PM

I just racked 1 gallon of my "the kaiser" clone and siphoned about 1 cup of my 1 year old lambic and dumped it in. Already have a nice pellicle forming.

climateboy 07-19-2012 06:22 PM

Huh. Bradley, keep me posted on that one!

BradleyBrew 07-19-2012 09:15 PM

I oaked a gallon, lager(ing) 3 gallons, and then the bugged gallon. Will keep ya posted!


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