marvaden
Well-Known Member
Hey All,
This is a weird request, but it has to do with another post that I have on the Lamic/Wild Fermentation forum: Using a lager yeast for a Brett Beer
What lager yeast have you found gives the most diacetyl, sulfur, and just all around flavors that you would typically age out in the lagering phase?
I am trying to get as much of these flavors as possible (within normal lagering temperatures so that I don't get any hot alcohol taste in there) to see what brettanomyces does with these flavors. My initial thoughts are to go with either the Bavarian or Munich Lager by Wyeast.
Thanks in advance for any and all advice!
This is a weird request, but it has to do with another post that I have on the Lamic/Wild Fermentation forum: Using a lager yeast for a Brett Beer
What lager yeast have you found gives the most diacetyl, sulfur, and just all around flavors that you would typically age out in the lagering phase?
I am trying to get as much of these flavors as possible (within normal lagering temperatures so that I don't get any hot alcohol taste in there) to see what brettanomyces does with these flavors. My initial thoughts are to go with either the Bavarian or Munich Lager by Wyeast.
Thanks in advance for any and all advice!
