Brew UK Forum | General Brewing Discussions
Rauchbier yeast
Planning to make the AG Rauchbier kit in the morning, but it seems to include Brewferm Lager Yeast... Surely this isn't ideal? I have lots of s04 and s05 kicking about, which would be better or should I stick to the lager yeast supplied?
Cheers
Planning: Hardcore IPA clone
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
Responses
Posted 1 year ago by Moderator
Hi Steve. From all the posts there have been about S-04 yeast lately, I'd throw all the S-04 into the nearest bin and forget you ever saw it. Never used S-05 but plenty on here have. You'll get an answer soon. Have you used liquid Yeast? The Wyeast website gives loads of information about their yeasts. You can find out which strains suit which styles (they even quote specific beers for some), the attenuation of each one and the floculation. Have a look here:
http://www.wyeastlab.com/hb_products.cfm
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 1 year ago by Member
Saracen, I had that vibe about S04 from a few threads...
I have used Wyeast 1056 a few times, but that's the only one and I have none in stock.
It just occered to me that I have a bottle of Aecht Schlenkerla Rauchbier in the garage; perhaps try and coax the sediment back to life?
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
Posted 1 year ago by Moderator
Good luck. Might be a lot quicker to order a yeast. This is the closest Wyeast I can find
YEAST STRAIN: 2206 | Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Classic Rauchbier
Doppelbock
Eisbock
Maibock/Helles Bock
Munich Dunkel
Oktoberfest/Märzen
Schwarzbier (Black Beer)
Traditional Bock
That temperature seems very low. Cut down on the heating bills, maybe.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 1 year ago by Moderator
Hmm, I've been wondering which yeast to use myself?. I suppose Rauchbier is really a lager but not having any temperature controlled fermentation (must get around to getting that fermenting fridge soon) I don't want to use a lager yeast. I suppose S-04 would do the trick if you want to take the risk, maybe Nottingham but I might go with Wyeast 1450.
US-05 might make the beer too dry don't you think?.
Fermenting: Summer pale ale
Maturing/Conditioning: Marynka pseudo-lager
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 1 year ago by Admin
I'd go with the supplied lager yeast and try and ferment around 12%. If you ferment warmer it will still work but you will get a lot of stronger flavours from the esters.
You could use the US05 or S04 but it will give you quite a different result.
Not sure what's going on with S04, I've not received one single complaint (except from those on here) and its one of our most popular yeasts. Its shame S04 is getting bad press though as its normally a very good reliable yeast.
Posted 1 year ago by Member
I feel the need to do something about this S-04 thing .. see next post
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Alas there was no sediment in the ASR bottle, so I've made a starter with th supplied yeast. Bloody freezing here, I finished sparging almost an hour ago and the boiler still hasn't reached a rolling boil! Copious quantities of damson gin are just about keeping me warm. As 10CC said, the things we do for love...
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
Posted 1 year ago by Member
Who....?
I'm Not In Love
I'm Tony, Fly Me....
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
The lager yeast seems to be working away quite happily, though there is very little in the way of foam - I assume because it's a bottom fermenter? I've never used a lager yeast before.
The whole room has a lovely smokey aroma, totally masking the citrus pale ale fermenting beside it.
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
Posted 1 year ago by Moderator
My first lager (coopers kit with some s23 yeast fermented at 11c) had no head on it what so ever due to the fact that its a bottom fermenting lager yeast. But the smell......Man it was like rotten eggs . I had loads a little bubbles continuously poppin' on the surface.
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 1 year ago by Member
I bought this kit a few months ago and was very pleased with the results.
My only gripe was there was very little head retension. I bottled half & put the other into my corney. I have one bottle left that i've been saving....for what I do not know!!
Posted 1 year ago by Member
Just racked this and added finings, probably going to bottle on Wednesday. Worked out at 5.8%
Fermenting: Damson pale
Conditioning: Morello Cherry Lambic 2
Drinking: Schneider Weisse Tap 7 clone, Morello Cherry Lambic 1, Rauchbier
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