Which yeast?

[MrNate]

I posted this on another forum, but only got one answer. I was hoping for a little more help than that, so hopefully you guys will have some advice.

I'm making a Helles this weekend to test lagering au natural in the garage, and I have my choice of 2 yeasts. I can't decide which to use.

I have a pack of Breferm Lager yeast and a pack of Wyeast that needs to get used up (I think it's 2308 - Munich Lager, but I don't really remember). I bought the Wyeast a while back to do an Okto that I never got around to. My all-grain setup is almost finished and I was hoping to brew that Okto after Thanksgiving, since garage temps are perfect for lager primary right now. Do you think I should do the Helles with the Brewferm this weekend and hopefully do the Okto on thanksgiving, or use the Wyeast for the Helles and keep the Brewferm as a backup in case the Wyeast is too old?

[corkybstewart]

Just make a big starter with the wyeast and make sure it's still viable. Then you might want to step it up once before brewday so you have a really big starter.

[MrNate]

Is that a vote for the Wyeast specifically, or a vote for making a starter? 'Cuz I'm already planning on making a big starter, I'm just undecided on which yeast to use.

I also had a question about vinegar I was hoping you'd weigh in on... hint, hint. :D

[corkybstewart]

I really can't comment on the wyeast specifically since I use WhiteLabs 99% of the time, but I used to use wyeast and had good luck with it. I know nothing about Brewferm, is it liquid or dry?
And ask away about vinegar.

[hooky]

I would be tempted to use the Wyeast with a big starter, since the longer it sits, the fewer viable cells will be left. I'd just hate to waste $6 in yeast.

If you use the brewfern lager yeast, I'd be very curious to hear how it does.

[barleyburps]

I've never used the breferm but I have used wyeast munich lager in the past with very good results. My vote is to use the wyeast as it's the older, and if you get no response, toss the other one in. . . .

[BrewDog]

Do the starter with the wyeast, but also make sure you pitch cool (ie, cool the wort all the way down to 50F before you pitch). I did a Helles recently with that yeast where I pitched warm (68F), and didn't like the fruity esters. I didn't do a starter on that batch either, so that probably played into the ester levels.


HTH-

[MrNate]

Ok, for those of you wanting an update, here it is.

I eventually decided on doing things ass-backwards. I made a 1 gal starter with the brewferm dry lager yeast on Wednesday and pitching Saturday night. The first day, I kept the starter in the basement (~60f) and it took off nicely, beautiful foamy white krauesen.

The next day, I got nervous about having my starter that warm, so I moved it out to the garage where it kept bubbling away at ~50f until Saturday.

On Saturday, I was concerned because the starter was still very cloudy with yeast. I put it in the fridge (at the coldest setting) in the morning to try to drop it out of suspension. However, I don't think it had a chance to chill down much, and it never cleared.

After boiling and cooling the main wort on Saturday, I attempted to decant the starter beer so I could pitch the cake. After pouring out half a gallon of cloudy, yeasty starter beer, I got real nervous that all my yeast was going down the drain. So, I decided on a compromise. I poured myself a pint of hefe-gruit, swirled the rest in the jug, and pitched the remaining slurry.

As of this morning, I didn't see any evidence of fermentation - or so I thought. I smacked the Wyeast pack, mixed it and let it sit for a few minutes, then opened up the carboy to pitch. Lo and behold, there were a few clusters of bubbles I hadn't seen earlier. Oh well, the Wyeast was open and I sure as hell wasn't pouring it down the drain, so into the carboy it went.

The most interesting part of all of this is the pint of yeasty, unhopped starter beer I poured for myself. Now, I don't claim to be an expert, but that was the best young (i.e. still actively fermenting) beer I have ever tasted. It reminded me of a cross between a hefeweizen and Paulaner helles. I was extremely and most pleasantly surprised.

I definitely need to do some more experimenting with this one. At $2 a pack, it's definitely worth pursuing.