jdahl1289
Active Member
Has anyone used german ale yeast instead of bohemian lager yeast. Looking for a way around lagering a dark beer. I think it will be cleaner with the lager yeast, but willing to try a new way.
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german ale vs. bohemian lager
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MBTB
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I did an experiment a couple of years ago on a dark beer with O.G. of 1.074 and bittered to 30 ibu (no flavor or aroma additions), using 3 different yeasts.
Nottingham turned out as expected (brewed it once before). High attenuation F.G. 1.016, balanced, good mouth feel.
Wyeast German Ale. High attenuation F.G. 1.016, slightly sweeter, same mouth feel as Nottingham.
Wyeast Kolsch. Lower attenuation F.G. 1.018, slightly sweeter than Wyeast German Ale, smoother mouth feel than the other two.
Did not make starters for the liquid yeasts, fermented all in cellar @ 60*F ambient temp.
I've used the Kolsch a few more times in other beers and always turns out smooth. It doesn't flocculate well, but I don't care about clarity. It's probably as close to a lager as you can get.
Hope this helps.
Nottingham turned out as expected (brewed it once before). High attenuation F.G. 1.016, balanced, good mouth feel.
Wyeast German Ale. High attenuation F.G. 1.016, slightly sweeter, same mouth feel as Nottingham.
Wyeast Kolsch. Lower attenuation F.G. 1.018, slightly sweeter than Wyeast German Ale, smoother mouth feel than the other two.
Did not make starters for the liquid yeasts, fermented all in cellar @ 60*F ambient temp.
I've used the Kolsch a few more times in other beers and always turns out smooth. It doesn't flocculate well, but I don't care about clarity. It's probably as close to a lager as you can get.
Hope this helps.
