I recently purchased a batch of palo santo wood just to see what beer I could build around the flavor. I took the wood to my local brewery to get some ideas and ended up brewing a baltic porter at the brewery on their half barrel system. The grain bill seems spot on but we chose Ringwood yeast and the porter came astringent and smokey. We really want the wood to be the star of the show. What strains would you recommend?
It's a very flexible style. You can use ale yeast, traditionally lager yeast, or a hibrid if you like. I used Wyeast Kolsch on my last baltic porter and really enjoy the clean flavor. I think that in such a heavy beer that any clean fermenting yeast will taste about the same. Are you wanting anything extra out of the yeast character? Also, what temp can you ferment at?
WLP 833 made a nice one for me. If you are not able to ferment and lager cool, Wyeast 2112. Ringwood is banned from my homebrewery, do not like it.
Why not just use London/Irish ale yeast? I have yet to brew one but this is what I was thinking of using. I would like to use a lager yeast but don't have the means for the fermentation.
I've used Wyeast 2124 (Bohemian Lager) for a Baltic Porter (7.1%). With this style I think you just want the yeast to get out of the way, so lager yeasts tend to be preferred.
My guess would be that the palo created the perceived astringency (probably just very tannic) rather than the yeast choice. Take that FWIW considering I've never brewed with Ringwood but I have made beer with palo.....
Then use an ale yeast. It tends to be a very clean style so it is traditionally fermented with a lager yeast. Use whatever you want.
put me down in the column in favor of 2112. Down to 5 bottles; I don't think it's going to last until the next batch is ready. "And the yeast shall inherit the earth..."
I like the Cali lager strain but would not be afraid to use a true lager strain at temps below 68 degrees.
I brew one every year with US-05 - I pitch 2 packs per 5.5 gal. directly in the wort. I end up brewing it in June or July and have a hard time keeping temps low that time of year, but even at 68F, still comes out nice and clean.
Wyeast 2124 is a lager strain which can be used for fermentations up to 68°F. Below is from the Wyeast website: YEAST STRAIN: 2124 | Bohemian Lager™ This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. Origin: Flocculation: Medium-low Attenuation: 73-77% Temperature Range: 45-68F, 8-22C Alcohol Tolerance: 9% ABV Cheers!
