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Old 08-05-2012, 02:41 AM   #1
aeviaanah
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Curious the results everyone is getting using a yeast in a beer that wasn't designed for the job. What did you end up with? Any examples?

 
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Old 08-05-2012, 02:50 AM   #2
Natethebrewer
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I am getting ready to bottle a california common that uses lager yeast at ale temps. Tasted fine at transfer time.
And I tried to make an old cider recipe that called for bread yeast-that didn't turn out so well.

 
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Old 08-05-2012, 03:00 AM   #3
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Quote:
Originally Posted by Natethebrewer View Post
I am getting ready to bottle a california common that uses lager yeast at ale temps. Tasted fine at transfer time.
And I tried to make an old cider recipe that called for bread yeast-that didn't turn out so well.
modern bread yeast is probably a very different strain than they were using way back in the day - how old?

I've heard that using a kolsch yeast in any beer will make it taste kolsch-ey. altbier yeast probably does the same thing. My own kolsch attempt leads me to believe that this is true.

Some people make banana bread beer by making a brown ale and fermenting it kinda warm with wheat beer yeast.

I used munton's for a cider once, it wasn't great. but munton's yeast is for throwing away, or throwing in the boil to use as nutrient.

Used nottingham for another cider, turned out ok, maybe a little dry.

I'm not sure what's ideal for a cider - check the cider forum. If you like it dry, use a dry wine yeast like premier cuvee, montrachet, or ec-1118. If you like it less dry, I just don't know.

 
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Old 08-05-2012, 07:07 AM   #4
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I have some cider that is brewing with distillers yeast right now. It should be interesting at least. Yes, my intention is to make rocket fuel.

 
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Old 08-05-2012, 03:25 PM   #5
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My poor little sake yeast got added to a beer with over 100 gravity points. I thought, hey, the alcohol tolerance is super high, surely it can handle this? To its credit, it didn't get stuck for almost 100 points of eating. Come to think of it, it might not have even been the gravity. There was a buttload of table sugar in the brew. Either way, those suckers did their best. Even after I made a starter of Premier Cuvee to rescue the batch, it's still taking months to dry.

Right now I have some coffee stout sitting on a Weihenstephaner cake. Tastes great so far, but we'll see what the finished beer looks like. The explosive fermentation of Weihenstephaner yeast helped stir the coffee beans, I guess.
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Old 08-05-2012, 03:30 PM   #6
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I do that all the time. I sometimes use English ale yeast for American IPAs, with a great flavor profile. And other times, use lager yeast for an IPA as well, for a super clean crisp IPA.

It really depends on the actual recipe, and the results you want.
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Old 08-05-2012, 03:45 PM   #7
Natethebrewer
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Quote:
Originally Posted by Leadgolem View Post
I have some cider that is brewing with distillers yeast right now. It should be interesting at least. Yes, my intention is to make rocket fuel.
Distillers yeast doesn't sound like a bad idea for cider. I think I've heard of champagne yeast for that too.
The cider recipe in reference was a prohibition era one. it came along with recipes for "beer" (with "dry roasted barley" corn grits and nettles) and a dandelion wine recipe that I haven't tried.

I've been in the practice of recycling yeast from previous batches, so I'm sure that I've used the "wrong yeast" at some point.

 
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Old 08-05-2012, 05:37 PM   #8
aeviaanah
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Is there a reference out there that describes the yeasts actions?

 
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Old 08-05-2012, 06:43 PM   #9
Natethebrewer
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Does WYeast still publish those brochures that describes their different strains?
I know that explained a lot of the details The info is on the website though
www.wyeastlab.com/

 
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Old 08-05-2012, 10:57 PM   #10
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I think this whole concept is pretty much where the idea of a Belgian IPA came from...

But to get back on topic, I brewed a mead using a saison yeast (3711) that came out amazing (drinking some now...)
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