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Old 03-31-2012, 04:24 PM   #1
TwoBearsinaBathTubBrew
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Default German lager with San Fran yeast?

I would really like to start getting into lagers but I just don't have the means to ferment them at the correct temp until I get myself a conical. So I was wondering if I could ferment a German style with a San Fran lager yeast, any thoughts and comments are appreciated.
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Old 03-31-2012, 04:35 PM   #2
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It will be more of a "steam beer", but it will get you close enough. Keep it below 65, preferably below 60. Saflager S23 is another option as it can be fermented on the warmer side while still retaining some lager characteristics.

After you bottle or keg, it would be beneficial to lager in the fridge. That will get you a little closer. Will it taste like a true German lager? No. Will it be a good beer that tastes lagerish? Yes
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Old 03-31-2012, 04:58 PM   #3
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I'd recommend WY1007 for pseudo lagers. To my tastes, it's much cleaner than either of the other 2.
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Old 03-31-2012, 05:10 PM   #4
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Quote:
Originally Posted by Denny
I'd recommend WY1007 for pseudo lagers. To my tastes, it's much cleaner than either of the other 2.
Very true. I didn't even think of that.

On a related note, I'm in love with the duselldorf alt yeast. Super clean, leaves a great mouthfeel, and malty taste.
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Old 03-31-2012, 05:14 PM   #5
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AFAIK, that's 1007 isn't it?
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Old 03-31-2012, 05:20 PM   #6
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Close, but not exactly. The duselldorf alt only attenuates from 65-72%. I believe that 1007 is around the mid 70s. I did a split batch with both yeasts about 4 months ago. Everyone that tried them preferred the duselldorf.
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Old 03-31-2012, 05:49 PM   #7
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What number is the Dusseldorf? Wyeast lists 1007 as usable for Dusseldorf alt and that's what I use it for. A Dusseldorf alt should be crisper than a Northern alt, and there should use a more attenuative yeast. And FWIW, the attenuation ratings listed for yeast are for comparing one to another and don't directly relate the the attenuation you get.
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Old 03-31-2012, 05:57 PM   #8
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I believe it's WLP036. Give it a try and see what you think. It use to be a seasonal but they have it out all the time now.

Don't get me wrong, I really enjoy 1007 too, but IMO the 036 makes a killer beer.
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Old 03-31-2012, 06:28 PM   #9
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I've tried it and don't really care for it. I prefer the results from 1007 by a long shot. But tastes vary....
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Old 03-31-2012, 06:57 PM   #10
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That's interesting. I fermented them both at 60. What range do you use the 1007 at? It sounds like I need to give it another try
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