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good yeast for clove and pepper in rye beer

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SanPancho

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i dont drink hefe or wit style wheat beers. and i dont like belgians. so pretty unfamiliar with the yeasts.

but am thinking a bit of clove or pepper in a rye could be good, accentuate the rye flavor.

so what are the yeasts that i should try? obviously belle saison, abbaye, be134, t58, etc. is there one that seems most likely to compliment some rye and crystal rye?
 

Queequeg

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I made a Roggenbier recently, can't recall the strain but it was a white labs hefe yeast whose description was "spicy and less fruity". The key is to ferment at the cool end of the fermentation range and perform a furelic acid rest in the mash program, this increases the precursor compounds that allow for production of phenols. If you really want to maximize spice also naturally carbonate as the reprocessing in secondary fermentation also increase spice/phenols. Good luck rye with a hefe yeast is amazing
 

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