Cedar Rapids Brewing Society

What are you guys using? BJCP guidelines say lager yeast. I am thinking

WLP830 German Lager Yeast. This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and märzen. Apparent attenuation: 74-79%. Flocculation: medium. Optimum temp: 50°-55° F

copy and paste

Just 1 cent to throw in.  I've never tried it but I heard an interview with a craft brewer who is using ale yeast and fermenting a very high temps.  He also added licorice and something else.  Cant remember and cant remember what the brewery is.  I know Tony will bail me out and remember for me though.  :)  Thanks Tony

I'm pretty sure it was the show titles:  Live at Monterey Beer Fest on this page  http://thebrewingnetwork.com/shows/The-Sunday-Session

On Sun, Jul 12, 2009 at 9:07 PM, brownbeard <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:

What are you guys using? BJCP guidelines say lager yeast. I am thinking

WLP830 German Lager Yeast. This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and märzen. Apparent attenuation: 74-79%. Flocculation: medium. Optimum temp: 50°-55° F

copy and paste

--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel.  319-378-9090  Fax:  319-378-9697
www.thirdbasebrewery.com

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I listened to a Jamil Show podcast about Baltic Porter. He recommended the following strains: WLP 885 Zurich Lager (Platinum Strain) is top choice, or Wyeast 2206 Bavarian Lager or WLP 830 German Lager. He said to ferment at 53 F for two weeks. Can take up to eight so take a gravity reading to see if you are done. Jamil likes to pitch on to a yeast cake from a Munich Helles. He said the Munich Helles makes a great starter for the Baltic Porter. You need a huge pitch of yeast and you don't want hot alcohol coming from it. Keep it cool to keep it smooth.

I used the Wyeast European Ale strain, though still in the fermentors, so can't tell you yet how it is going to turn out.

BrewHound wrote:I used the Wyeast European Ale strain, though still in the fermentors, so can't tell you yet how it is going to turn out.

If you didn't use lager yeast, I think you have in imperial stout, rather than a Baltic Porter. Based on BJCP guidelines.

Little t,

I think it was "uncommonbrewers"?? I didn't get a chance to check them out before I left town.

I'm in San Diego - Gas Lamp district. Had 3 Stone brews last night - Pale Ale, IPA, and AB. YUMMY! Plus, some of the hottest Thai food I've ever eaten!

Unfortunately, no car, so I can't tour the breweries. I'll check the hood to see if there's someplace nearby to score some bottles to bring to Pete's.

Thanks Tony.  Here it is  http://www.uncommonbrewers.com/baltic.php

On Tue, Jul 14, 2009 at 9:04 AM, tony b <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:

Little t,

I think it was "uncommonbrewers"?? I didn't get a chance to check them out before I left town.

I'm in San Diego - Gas Lamp district. Had 3 Stone brews last night - Pale Ale, IPA, and AB. YUMMY! Plus, some of the hottest Thai food I've ever eaten!

Unfortunately, no car, so I can't tour the breweries. I'll check the hood to see if there's someplace nearby to score some bottles to bring to Pete's.



Beer is proof that God loves us and wants us to be happy! Ben Franklin

--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel.  319-378-9090  Fax:  319-378-9697
www.thirdbasebrewery.com

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