Wyeast 2112 vs 1056

[patchedboard]

So as we move towards winter in the northland I usually either have to heat my beer room in my basement for adequate fermentation temps or hold off on brewing. I was wondering about wyeast 2112 though, how much different is it from 1056? The temp range would work great for my basement.

 

[VictoryAle]

2112 is a much more malt forward strain, whereas 1056 will accentuate hops more.

I'd use the 1056 for hop forward ales (actually, I'd use 1272 because it leaves a little more malt, though perhaps isn't as neutral in terns of esters), and 2112 for malty faux lagers and such. I haven't used it at the low end of it's temp abilities, but have found it to have a rather noticeable ester profile around 65f. 2124 would be another one to consider in place of 2112.

 

[schematix]

How cold is your basement in the winter. Maybe time to do some real lagers?

 

[Beerthoven]

I've used both 1007 (German Ale) and 1728 (Scottish Ale) for ale fermentations in the mid 50's with good results. I really like them both.

 

[Yesfan]

Maybe it's the Rush fan in me, but I would really like to find a reason to use that particular yeast in a Rush themed beer recipe.


Sorry for the off topic.

 

[parrothead64]

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[parrothead64]

6.5% Tom Sawyer Amber Ale. 3 hops, three malts. 2112 yeast. Might be OK. Got to have a little edge to it.