Wyeast 2042 - but I’ve never used it. I just ran my Schwarzbier by a local guy who was German trained and he said to give it a try on this style. He said that I would like the result. Since he is a pro, I have to consider the yeast as part of the equation…
[quote=“ynotbrusum, post:21, topic:22320, username:ynotbrusum”]
Wyeast 2042 - but I’ve never used it. I just ran my Schwarzbier by a local guy
Being a “pro” doesn’t necessarily mean someone knows what they’re talking about.
I really like 2042. Should work great for a schwarz.
I hear you, Denny, but this particular pro spent a lot of time in German breweries and has formulated lager recipes for a few Midwestern breweries. My lagers improved greatly by his advice over the last few years, so I trust his palate…and it sounds like the Danish strain will be on my list of things to try for myself.
Thanks for the help guys. Kegged this last night and it seems to be spot on for what I was going for. Very pleased.
The first version of this beer used domestic malt and was very very tasty. The change to continental malt is quite noticeable and seems to be very very tasty in a different way. It’s probably the first time experimented with the same recipe in this way.