mdf191
Well-Known Member
I just recently found out that Rouges Dead Guy ale is an american (pacman yeast) twist on german maibocks. I have been planning on brewing a maibock, and was excited to try my hand at lagering, which I have never done before. I have the capacity to lager in a fridge, and I was about ready to embark, when I found out about this dead guy issue.
The problem is I like maibocks, and I have had some pretty tasty ones. But the versions I liked the most were mostly done by american brew pubs and micro brewers, havent had as many german versions. ....But I also really like dead guy and I was pleasantly surprised to find out this tasty beer was brewed in the maibock style. After finding that out, I was inspired to get my maibock "dead guy like". As far as I know all the clone dead guy recipes on this forum are calling for ale yeast strains....mostly california ale yeast (which I believe is kind of a lagerish character, ale temp fermenting strain). Rouge's pacman yeast strain is also ale, as far as I know..
So what do I do, brew a maibock traditionally with lager yeast. Or use a lager yeast but tinker the traditional ingredients to more dead guy like ones. Or should I brew with a Cali Ale Yeast? ...Also does california ale yeast ferment well at lager temps? Because in that case, maybe I would use the ale yeast but ferment at lager temps.
Any insight would be great. And if you have experience lagering maibocks, and like dead guy...even better!
The problem is I like maibocks, and I have had some pretty tasty ones. But the versions I liked the most were mostly done by american brew pubs and micro brewers, havent had as many german versions. ....But I also really like dead guy and I was pleasantly surprised to find out this tasty beer was brewed in the maibock style. After finding that out, I was inspired to get my maibock "dead guy like". As far as I know all the clone dead guy recipes on this forum are calling for ale yeast strains....mostly california ale yeast (which I believe is kind of a lagerish character, ale temp fermenting strain). Rouge's pacman yeast strain is also ale, as far as I know..
So what do I do, brew a maibock traditionally with lager yeast. Or use a lager yeast but tinker the traditional ingredients to more dead guy like ones. Or should I brew with a Cali Ale Yeast? ...Also does california ale yeast ferment well at lager temps? Because in that case, maybe I would use the ale yeast but ferment at lager temps.
Any insight would be great. And if you have experience lagering maibocks, and like dead guy...even better!