Comments on: What kind of YEAST should we use? http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/ Open Source Beer Project Thu, 11 Mar 2010 23:00:53 +0000 http://wordpress.org/?v=2.0.5 by: mini_svlad http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-42 Mon, 25 Jun 2007 16:37:54 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-42 I would think to go with something along the lines of the WY2124 Bohemian yeast... or the WY2206 Bavarian. I can't wait to try this tasty brew after all these great suggestions. I would think to go with something along the lines of the WY2124 Bohemian yeast… or the WY2206 Bavarian.

I can’t wait to try this tasty brew after all these great suggestions.

]]> by: Hopslut http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-39 Tue, 19 Jun 2007 17:48:39 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-39 i would like to see you stick with a more traditional yeast like wy2206. i have had good luck with it. i would like to see you stick with a more traditional yeast like wy2206. i have had good luck with it.

]]> by: chumley http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-21 Tue, 05 Jun 2007 15:06:06 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-21 I like my doppelbocks malty and dry, not sweet. I am a big fan of the Czech lager yeasts, such as PU and Staropramen strains. I have a doppelbock lagering right now, and the Wyeast seasonal release this past winter StaroPrague 2782 took my 1.084 OG doppelbock down to 1.016. I have also had good results with WY2278 Czech pils for big bocks up to 1.100 OG. I am not too fond of the Ayinger yeast (WLP833) for doppelbocks, the one time I used it the beer came out too sweet for my tastes. FWIW, I prefer the drier Salvator over the sweeter Celebrator. I like my doppelbocks malty and dry, not sweet. I am a big fan of the Czech lager yeasts, such as PU and Staropramen strains. I have a doppelbock lagering right now, and the Wyeast seasonal release this past winter StaroPrague 2782 took my 1.084 OG doppelbock down to 1.016. I have also had good results with WY2278 Czech pils for big bocks up to 1.100 OG.

I am not too fond of the Ayinger yeast (WLP833) for doppelbocks, the one time I used it the beer came out too sweet for my tastes. FWIW, I prefer the drier Salvator over the sweeter Celebrator.

]]> by: pimaxc http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-16 Mon, 04 Jun 2007 04:59:45 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-16 so far I'm thinking about WLP820 from White Labs it's an Oktoberfest style, slow starter but allows for the malt to shine through. so far I’m thinking about WLP820 from White Labs it’s an Oktoberfest style, slow starter but allows for the malt to shine through.

]]> by: Linky http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-10 Fri, 01 Jun 2007 09:09:30 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-10 Okay, how about this stuff? WLP833 German Bock Lager Yeast From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High Okay, how about this stuff?
WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High

]]> by: Linky http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-7 Thu, 31 May 2007 22:33:15 +0000 http://www.opensourcebeerproject.com/2007/05/01/what-kind-of-yeast-should-we-use/#comment-7 As far as yeast goes, it'll be helpful to know how you will process this beer; if it will be filtered or bottle conditioned, etc? Can you provide a bit more about your plans for handling this stuff? I'd prefer an unfiltered and bottle-conditioned beer, since it's not likely to be a big run this might not be an issue for you (but I'm a little ignorant about some of this stuff.) Yeasties will be different for different intentions. Please throw us a bone or two. Love ya, Linky As far as yeast goes, it’ll be helpful to know how you will process this beer; if it will be filtered or bottle conditioned, etc? Can you provide a bit more about your plans for handling this stuff? I’d prefer an unfiltered and bottle-conditioned beer, since it’s not likely to be a big run this might not be an issue for you (but I’m a little ignorant about some of this stuff.)
Yeasties will be different for different intentions. Please throw us a bone or two.
Love ya, Linky

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