instinct2
Well-Known Member
What's your favorite clean yeast for primary fermentation?
Base Yeast
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Do you mean for the intention of souring/funking later? If so, I think wyeast munich lager produced the most interesting sour beer. I used it in primary for my flanders style ale.
In general though most people seem happy with something like US-05.
BGBC
Well-Known Member
I have been pitching all of the microbes up front, but I've typically used a Belgian sacch strain (depending on beer style).
I'm planning to do an American sour using Conan as the primary sacch strain. Hoping for some peachy esters.
I'm planning to do an American sour using Conan as the primary sacch strain. Hoping for some peachy esters.
I do mostly ales and IPA's and use 001 much of the time. I always have some in the fridge. Most Chico strains are pretty clean but of course, it depends on what type of beer you want to brew.
Rob_B
Well-Known Member
I use T-58, belgian esters for the brett to funk up.
instinct2
Well-Known Member
Us-05 have a low enough attenuation? Do you feel different sacch yeasts create different sour tastes or just get the sugars down to a point where the dregs can finish and funk it up?
In my experience, if you are relying on pediococcus to do the souring, any standard ale yeast leaves enough fermentables behind to produce a nicely sour beer. I have also pitched lacto in conjunction with a regular sach strain, and they too become acidic after a while.
As far as funk goes, there is evidence to suggest that brettanomyces can reduce vinylic phenols to the saturated alkyl phenols. Depending on what substrate you are talking about, the alkyl phenols are considered an important part in the classic "brett" aroma/ flavor profile. This is why a lot of people prefer to ferment with belgian type yeasts because the peppery and spicy notes we find with these yeasts are usually vinylic phenols. The thought is these penols produced by the primary strain will make it easier for brettanomyces to produce its classic funky character.
However you can still get an equally funky beer with a plain sach strain as long as you give it enough time.
As far as funk goes, there is evidence to suggest that brettanomyces can reduce vinylic phenols to the saturated alkyl phenols. Depending on what substrate you are talking about, the alkyl phenols are considered an important part in the classic "brett" aroma/ flavor profile. This is why a lot of people prefer to ferment with belgian type yeasts because the peppery and spicy notes we find with these yeasts are usually vinylic phenols. The thought is these penols produced by the primary strain will make it easier for brettanomyces to produce its classic funky character.
However you can still get an equally funky beer with a plain sach strain as long as you give it enough time.
MileHighBrewer
Well-Known Member
Wyeast 3522 and occasionally t58
^ what calder said.
