Yeast Decision

[j1gsaw]

Hey all,
Im going to put down a Bamberg Rauchbier (smoke) beer next weekend, but im chasing any thoughts on the best yeast?
The recipe i found called for US-05, but id rather a Wyeast liquid, any thoughts on what would suit it well?
cheers

 

[Sammus]

Do you have fermentation control? Rachbier is traditionally a lager, use a german lager yeast. Beyond that I'm not really sure, on the Wyeast website, they recommend (in order):
2206 - Bavarian Lager
2308 - Munich Lager
2633 - Octoberfest Lager Blend

If you don't have temp control then US05 is probably a good choice because it is very clean and is often used for pseudo-lagers.

 

[BoilerBoy]

I reckon Sammus is right, I never use dried yeast anyway, but I couldn't imagine a decent rauchbier with US O5.
If you can't get a suitable liquid lager yeast as suggested above I'd put that brew on hold until you can.

WL 833 would also be good,

Cheers,
BB

 

[mika]

I dunno, the Rauch beers I've tasted, the smokey/bacony goodness drowns out a lot. You'd be hard pressed to pick yeast character IMHO.

 

[j1gsaw]

Do you have fermentation control? Rachbier is traditionally a lager, use a german lager yeast. Beyond that I'm not really sure, on the Wyeast website, they recommend (in order):
2206 - Bavarian Lager
2308 - Munich Lager
2633 - Octoberfest Lager Blend

If you don't have temp control then US05 is probably a good choice because it is very clean and is often used for pseudo-lagers.

Yes, have the tempmaster, will this brew recquire a 12deg 2-3 week ferment like most lagers?

 

[bconnery]

You could also use s189, w34/70 or s23 dry wise.
I think a lager yeast that works well with maltiness would be best, so of the dries I'd suggest 34/70.
Liquid wise I think any of those mentioned above would be a good choice.
Then again I've never actually made one, just drunk them, so I don't speak from brewing experience...

 

[j1gsaw]

Yeah i was thinking of the 34/70 also.
What about Wyeast American Lager 2035?
Anyone used that?

 

[Bribie G]

I've been using w 34/70 for over a year and it's never let me down yet. According to Ross's shop site it's a dried version of a Weihenstephan yeast and should go well in most Lagers. I've even used it with kits n bits, partials and an AG Australian Lager and they all turned turned out great, a very clean and flexible yeast. Saflager s-23 to my taste turns out a bit 'winey' and I wouldn't recommend it for a Rauchbier.

 

[j1gsaw]

I've been using w 34/70 for over a year and it's never let me down yet. According to Ross's shop site it's a dried version of a Weihenstephan yeast and should go well in most Lagers. I've even used it with kits n bits, partials and an AG Australian Lager and they all turned turned out great, a very clean and flexible yeast. Saflager s-23 to my taste turns out a bit 'winey' and I wouldn't recommend it for a Rauchbier.

Sweet! I just ordered some 34/70, should do the trick, cheers