Roasty from W-34/70 or % choc - Home Brew Forums
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Old 09-06-2012, 03:13 AM   #1
adam01
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Aug 2010
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I was comparing notes on a dark lager I've been brewing over a year now.
The first time I had 3.4% chocolate and W-34/70 yeast. My notes say very roasty.
Later, I had almost the same % (1.5% choc, 1.5% carafa 2) but it wasn't very roasty.
Last, I had 2.2% chocolate with wy2206, but it was a tad astringent and not roasty.

So does the W-34/70 (wy2124, wlp830) accentuate roasty flavors over wy2206 ?
Or is 3% the crossover point ?



 
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Old 09-06-2012, 03:48 AM   #2

I wouldn't think it was the yeast, but I could be wrong.


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Old 09-06-2012, 03:20 PM   #3
DrawTap88
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Yeast strains do help certain flavors stand out, as you noticed in the the first W-34/70 batch and the first WY2206. Not to say that the manufacturer of your chocolate malts or degrees of roasting may have changed (i.e. used Thomas Faucett Pale Chocolate in batch 1 and Thomas Faucett Dark Chocolate or Briess Chocolate in batch 3).

As for the second batch that has 1.5% Chocolate and 1.5% Carafa II, I bet it was the Carafa II that made it not seem as roasty since the Carafas are kilned to not give off roasty, astringent, or chocolate flavors.

Hope that helps.
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Old 09-06-2012, 11:14 PM   #4
adam01
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Aug 2010
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The named malts were the same across the batches.
I agree with your thoughts on the carafa. I was trying to lower the roasted flavor,
but it seems to have dropped out. I'll have to try with a bit closer to 3% next time.

 
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