Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Make a schwarzbier base more interesting
Reply
 
LinkBack Thread Tools
Old 07-18-2012, 10:16 PM   #1
climateboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 460
Liked 7 Times on 6 Posts
Likes Given: 10

Default 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

__________________

"Mas vale bolo famoso que alcoholico anonimo."

Join DC Homebrewers


"Fermentation Without Representation"
(C)

climateboy is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 11:14 AM   #2
1Mainebrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Maine
Posts: 919
Liked 25 Times on 25 Posts
Likes Given: 35

Default

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

__________________
Bucket: Air
Carboy 1: Crop Chopper PAL
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: 1 Gallon of Wild Yeast Culture!
Keg 1: Kate the Great Clone (left tap)
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

In the Works: IPA

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
1Mainebrew is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 01:19 PM   #3
climateboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 460
Liked 7 Times on 6 Posts
Likes Given: 10

Default

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

__________________

"Mas vale bolo famoso que alcoholico anonimo."

Join DC Homebrewers


"Fermentation Without Representation"
(C)

climateboy is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 02:22 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,017
Liked 4451 Times on 3240 Posts
Likes Given: 866

Default

Quote:
Originally Posted by climateboy View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 02:40 PM   #5
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

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

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 02:52 PM   #6
climateboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 460
Liked 7 Times on 6 Posts
Likes Given: 10

Default

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

__________________

"Mas vale bolo famoso que alcoholico anonimo."

Join DC Homebrewers


"Fermentation Without Representation"
(C)

climateboy is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 02:54 PM   #7
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

Quote:
Originally Posted by climateboy View Post
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.
__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 03:06 PM   #8
BradleyBrew
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Parris Island, USA
Posts: 1,723
Liked 86 Times on 58 Posts
Likes Given: 16

Default

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.

__________________
BradleyBrew is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 06:22 PM   #9
climateboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 460
Liked 7 Times on 6 Posts
Likes Given: 10

Default

Huh. Bradley, keep me posted on that one!

__________________

"Mas vale bolo famoso que alcoholico anonimo."

Join DC Homebrewers


"Fermentation Without Representation"
(C)

climateboy is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 09:15 PM   #10
BradleyBrew
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Parris Island, USA
Posts: 1,723
Liked 86 Times on 58 Posts
Likes Given: 16

Default

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

__________________
BradleyBrew is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
schwarzbier nootay Fermentation & Yeast 6 12-21-2011 03:00 PM
Harvest from a partigyled schwarzbier? 1Mainebrew Fermentation & Yeast 4 11-19-2011 05:51 AM
Wyeast didn't inflate! (schwarzbier) hagbardceline Fermentation & Yeast 5 11-06-2011 12:38 AM
This is interesting... bottlebomber Fermentation & Yeast 11 09-06-2011 03:21 PM
Diacetyl rest on BYO's New Belgium Schwarzbier? AmandaK Fermentation & Yeast 18 05-01-2011 02:10 PM