Yeast variety choices...

[blouic]

I'll be brewing a simple recipe with 4 different types of yeast to see the exact impact that yeast has on beer. It a batch of carslberg clone that I've done before with wyeast 2042 Danish lager.

I want to have 4 varieties of yeast as different from each other as possible. Can anyone help me select them.

So far I'm thinking a champagne yeast, and ale and a lager (yet to fugue out from where, but I'm thinking one American and the other European/German) but I'm really not sure what the fourth one should be to complete the widest variety possible.

Thanx for any input

 

[duboman]

Not sure why you would use a champagne yeast but I would try a Belgian strain, a clean American Strain, an English/London Strain, and a classic lager.

I would also be sure that you can properly control the fermentation temperatures associated with each strain or your experiment will mean nothing other than which will produce the nastiest off flavors

 

[BlackGoat]

yeah, I agree with duboman, not sure what you'll get out of the champagne yeast other than an extremely dry beer with little flavor. Also, if you aren't going to ferment at lager temps, using lager yeast might not be that great. If it were me, I'd select four ale strains, perhaps a belgian, british, american, and something else... maybe kolsch? German ale? Sounds like an expensive experiment unless you already have all these yeasts from some source.