DeuxChiens
Member
I have a yeast cake from a kolsch that I fermented with Wyeast 1007 German Ale (Altbier strain I believe) and really enjoy the character it has given the beer. I fermented at around 65, which is at the high end for 1007, so it contributed fruity, banana flavors and a great crisp finish. I have enough beer kegged to get me through the summer and early fall, so I was considering dark styles that would benefit from this yeast and would be tasty in November-ish.
I'm thinking about putting together a recipe for an India black ale (or whatever it's called) or a porter, but I wanted to see whether anyone had toyed with this yeast in a dark beer and how their recipes turned out.
Any suggestions?
I'm thinking about putting together a recipe for an India black ale (or whatever it's called) or a porter, but I wanted to see whether anyone had toyed with this yeast in a dark beer and how their recipes turned out.
Any suggestions?
