climateboy
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- Sep 15, 2008
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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
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