Author Topic: Need a Substitute Yeast  (Read 2558 times)

Offline bluesman

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Re: Need a Substitute Yeast
« Reply #15 on: July 10, 2011, 02:53:51 PM »
I prefer to make a beer style using the appropriate ingredients. Perhaps it's the German in me. I wouldn't try making an Ofest with Kolsch yeast as I think it would not turn out the way I wanted it and that's just the way I roll.  ;D

That being said, I have used many Heinz 57 type recipes but with the intent of doing so. In other words, when using a mix and match of ingredients I expect a mix and match flavor. Most of the time I try to avoid this but it's okay in a pinch.

The OP should understand that he will not get a classic flavor profile from the yeasts he's listed. He will come close but no cigar. IMO. I'm considering the classic examples as the target. Now if he's okay with something close then I would go with the 2001 as it will lend a more balanced profile. Rich maltiness is the key here.
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Offline tschmidlin

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Re: Need a Substitute Yeast
« Reply #16 on: July 10, 2011, 04:06:35 PM »
But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think?

Actually, no I don't think so...at least it doesn't work for me.  YMMV.
That's fine.  You're just probably not thinking about it the same way I am.  If you were, you'd agree with me  ;) ;D

Saying it is an o-fest with kolsch yeast tells me what kind of malt to expect - Vienna and probably some Munich character, no caramel or roast.

Just saying malty can mean a lot of things, so you've got to describe it further if you want me to be able to imagine what it tastes like.
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Re: Need a Substitute Yeast
« Reply #17 on: July 10, 2011, 08:16:30 PM »
Oh, crap.  Here we go...  ;)

Just read about the Deschutes/Boulevard White IPA in Zymurgy...

There's a new nano in Indianapolis brewing a "Cascadian Light Ale". ;D
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Offline bluesman

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Re: Need a Substitute Yeast
« Reply #18 on: July 11, 2011, 04:25:43 AM »
Oh, crap.  Here we go...  ;)

Just read about the Deschutes/Boulevard White IPA in Zymurgy...

There's a new nano in Indianapolis brewing a "Cascadian Light Ale". ;D

That's too funny.  :)

But if it tastes great and it sells, then it doesn't matter what you call it.  ;)
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Offline mtnandy

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Re: Need a Substitute Yeast
« Reply #19 on: July 11, 2011, 05:14:00 AM »
Thanks for the feedback guys. I am going with the 2000. I wish I had the proper yeast, but I have a bunch of coworkers who will be joining me for brew day this weekend, and I can't really move the date. As long as it tastes like a good "autumn" beer, I don't care too much about it truly being an O-fest. By the way, here is my recipe:

4 lbs Vienna
3 lbs Munich
2.5 lbs Pilsner
.5 lb Carapils
.5 lb Caramunich
.25 lb Melanoidin
1.5 oz Hallertauer Mittelfrueh 4% (60 min)
0.5 oz. Hallertauer Mittelfrueh 4% (20 min)

single infusion @153, batch sparge

Offline bluesman

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Re: Need a Substitute Yeast
« Reply #20 on: July 11, 2011, 06:49:20 AM »
Thanks for the feedback guys. I am going with the 2000. I wish I had the proper yeast, but I have a bunch of coworkers who will be joining me for brew day this weekend, and I can't really move the date. As long as it tastes like a good "autumn" beer, I don't care too much about it truly being an O-fest. By the way, here is my recipe:

4 lbs Vienna
3 lbs Munich
2.5 lbs Pilsner
.5 lb Carapils
.5 lb Caramunich
.25 lb Melanoidin
1.5 oz Hallertauer Mittelfrueh 4% (60 min)
0.5 oz. Hallertauer Mittelfrueh 4% (20 min)

single infusion @153, batch sparge

I think it will make a fine beer. The recipe looks good. Good Luck!  :)
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Re: Need a Substitute Yeast
« Reply #21 on: July 11, 2011, 08:45:52 AM »
But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think?

Actually, no I don't think so...at least it doesn't work for me.  YMMV.
That's fine.  You're just probably not thinking about it the same way I am.  If you were, you'd agree with me  ;) ;D

Saying it is an o-fest with kolsch yeast tells me what kind of malt to expect - Vienna and probably some Munich character, no caramel or roast.

Just saying malty can mean a lot of things, so you've got to describe it further if you want me to be able to imagine what it tastes like.

OK, you win.... ;D
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Offline tschmidlin

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Re: Need a Substitute Yeast
« Reply #22 on: July 11, 2011, 08:59:00 AM »
OK, you win.... ;D
Awesome!  What do I win? ;D
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Re: Need a Substitute Yeast
« Reply #23 on: July 11, 2011, 09:39:59 AM »
OK, you win.... ;D
Awesome!  What do I win? ;D

A week long visit from me.....oh, waidaminnit, that's what the loser gets!  ;)
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Offline chumley

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Re: Need a Substitute Yeast
« Reply #24 on: July 11, 2011, 09:48:05 AM »
While I haven't done it, I think that Budvar yeast would make a fine O'fest. It leaves a nice residual malty sweetness.

It sure makes a fine pilsner.

Offline tschmidlin

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Re: Need a Substitute Yeast
« Reply #25 on: July 11, 2011, 10:33:27 AM »
OK, you win.... ;D
Awesome!  What do I win? ;D

A week long visit from me.....oh, waidaminnit, that's what the loser gets!  ;)
You know you're always welcome. :)  I guess that makes me a loser! ;D
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Offline alikocho

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Re: Need a Substitute Yeast
« Reply #26 on: July 11, 2011, 04:12:49 PM »
Oh, crap.  Here we go...  ;)

Just read about the Deschutes/Boulevard White IPA in Zymurgy...

There's a new nano in Indianapolis brewing a "Cascadian Light Ale". ;D

That's too funny.  :)

But if it tastes great and it sells, then it doesn't matter what you call it.  ;)

I was at a meeting of brewers in London recently. Black IPA's were being tasted. The head brewer of a well known brewery looked up and said "these are good. I think we'll brew a pale one and see how it comes out."

Oh, and then there's the White Stout idea (aka Project Moby) that one of the craft brewers in my home town is thinking about.
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Offline Will's Swill

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Re: Need a Substitute Yeast
« Reply #27 on: July 11, 2011, 04:36:45 PM »
Ok, I'll bite.  What's a Cascadian Light Ale?  A hoppy blonde?

A white stout?  Is that a stout with coriander, orange peel, and wit yeast?  Or a wit with roasted barley?
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Offline malzig

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Re: Need a Substitute Yeast
« Reply #28 on: July 11, 2011, 06:09:41 PM »
Ok, I'll bite.  What's a Cascadian Light Ale?  A hoppy blonde?
An IPA.  I'm pretty sure it has to be an inside joke.
Oh, and then there's the White Stout idea (aka Project Moby) that one of the craft brewers in my home town is thinking about.
I've made the range from Irish Stout on down changing only the amount of Roasted Barley.  In the mid to low end low end you get Irish Red Ale.  At the "White Stout" end, you get something like an English Summer Ale/Bitter.

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Re: Need a Substitute Yeast
« Reply #29 on: July 11, 2011, 07:12:25 PM »
Ok, I'll bite.  What's a Cascadian Light Ale?  A hoppy blonde?
An IPA.  I'm pretty sure it has to be an inside joke.

Nope.  A true Cascadian Light Ale is an IPA with food coloring added, next they neutralize the color.  Brilliant, I wish I knew how they did it.  :)  ;)