Baltic porter yeast strain question - Home Brew Forums
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Old 08-16-2012, 05:03 PM   #1
petry121
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Jan 2012
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I am going to be brewing a Baltic porter this weekend; a version of Denny conn's vanilla bourbon porter. I was looking over my recipe and Reading about the different types of yeast to use with this beer and I found out that you can use a lager yeast or an ale yeast for this beer. My questions is this;

Which white labs yeast would work best? Ale or lager?

I would prefer a lager yeast. Any thoughts would be much appreciated.



 
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Old 08-16-2012, 05:35 PM   #2
hopsalot
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Corpus, Texas
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are you able to ferment and age at lager temps?


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Old 08-16-2012, 06:00 PM   #3
petry121
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I am able to ferment at lager temps. I can maintain all the way up to 62 degrees F. Any ideas?

 
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Old 08-16-2012, 06:26 PM   #4
hopsalot
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I would use an ale for this. I enjoy the complexity it gives to porters, and produces a product quicker. If you do decide to lager you will end up with a cleaner crisp beer, like a schwarzbier.
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Old 08-16-2012, 06:37 PM   #5
petry121
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Jan 2012
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If I were to use and ale yeast would I cold ferment? And if so at what temp would I cold ferment and what type of white labs yeast would you use?

 
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Old 08-16-2012, 06:38 PM   #6
Malticulous
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A Baltic porter will be sweeter, more malty, and less roasted. If I was to brew one (never have) I'd use WLP833.
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Old 08-16-2012, 08:46 PM   #7
mjohnson
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Wyeast 2112 California Lager is also a good choice.

 
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Old 08-16-2012, 08:49 PM   #8
inhousebrew
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Quote:
Originally Posted by mjohnson View Post
Wyeast 2112 California Lager is also a good choice.
Second! I'm actually about to make one with this yeast (Actually the white labs San Fran lager yeast) for this winter.
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Old 08-16-2012, 09:15 PM   #9
petry121
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Jan 2012
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Perfect. You have second what my LHBS said; white labs California lager yeast. I guess my question now would be; do I lager it or treat it like a cold ferment ale yeast since it is a hybrid? It is a hybrid right?

 
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Old 08-16-2012, 09:31 PM   #10
mjohnson
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Yeah, its a hybrid. I typically ferment around 60-62, then when there's just a couple points left to go, bump it up to 68-70 for a d-rest. I think you'll like it. I really enjoy that yeast. I have a cali-common going now, that I plan to re-pitch into a pumpkin beer and then also an oktoberfest. I did a really nice cream ale with it too.

It does go a bit slow at 60 - don't expect a 3/4 day ferment like with a Cal Ale yeast. At least thats been my experience.



 
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