stylus1274
Well-Known Member
My beer club is doing a wort share. If you are not familiar with that basically we are brewing a 60 gallon batch and sending each member home with 5 gallons of wort to ferment.
As of right now we are brewing a marzen. That is awesome as I have never done a marzen.
Down side is I haven't done a marzen because I am not able to lager.
That brings me here. I have read older posts and such about ale yeast usage for marzens and ect. but prefer to engage in an up to date post about it.
Yes, I do understand a true marzen is a lager
I know I need to ferment as low as possible to not bring over any esters in the final product.
Outside of that does anyone have any suggestions for a good ale yeast?
It would be great to have feedback on both liquid and dry.
As of right now we are brewing a marzen. That is awesome as I have never done a marzen.
Down side is I haven't done a marzen because I am not able to lager.
That brings me here. I have read older posts and such about ale yeast usage for marzens and ect. but prefer to engage in an up to date post about it.
Yes, I do understand a true marzen is a lager
I know I need to ferment as low as possible to not bring over any esters in the final product.
Outside of that does anyone have any suggestions for a good ale yeast?
It would be great to have feedback on both liquid and dry.