Cinco de mayo beer, what yeast to use?

Discussion in 'Homebrewing' started by tngolfer, Apr 2, 2013.

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  1. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    If I want to rush through a Negra Modelo clone in 4.5 weeks, should I use a lager yeast on the high temp side (upper 50s) with no layering or substitute with an ale yeast and ferment in the low 60s to try and keep it on the clean side?
     
    #1 tngolfer, Apr 2, 2013
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I would think that Wyeast 2112 (California Common) could be a good choice since while it is a lager strain it is considered to be a hybrid; you can ferment in the 60s with this strain.

    Another yeast to consider is 2124 since Wyeast states this strain can also be fermented warm:

    “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.”

    Cheers
     
    #2 JackHorzempa, Apr 2, 2013
  3. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    2124 was the recommended yeast with 2206 listed as an alternate in the book, Clone Brews. I'm leaning toward the 2112 though.

    Layering = lagering in the opening post (autocorrect)
     
    #3 tngolfer, Apr 2, 2013
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