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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Make a schwarzbier base more interesting
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Old 07-18-2012, 10:16 PM   #1
climateboy
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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
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Old 07-19-2012, 11:14 AM   #2
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2308 munich lager; I made a crazy smooth schwarz with it.
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Old 07-19-2012, 01:19 PM   #3
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Thanks. Any suggestions for something a bit off the beaten path?
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Old 07-19-2012, 02:22 PM   #4
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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.
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Old 07-19-2012, 02:40 PM   #5
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You could try one of the American lager strains, they finish pretty dry and crisp, and a little less malty.
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Old 07-19-2012, 02:52 PM   #6
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Ok, thanks. This will be my first lager, so maybe I should keep it simple. Does a soured schwarzbier sound appealing to anyone?
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Old 07-19-2012, 02:54 PM   #7
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Quote:
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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.
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Old 07-19-2012, 03:06 PM   #8
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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.
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Old 07-19-2012, 06:22 PM   #9
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Huh. Bradley, keep me posted on that one!
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Old 07-19-2012, 09:15 PM   #10
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I oaked a gallon, lager(ing) 3 gallons, and then the bugged gallon. Will keep ya posted!
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