I got a 12 pack that had unfiltered keller bier so i decided to see if i could make a starter from it and was surprised it took off. Anyone know what kind of yeast this could be. Also looking for a recipe. tks
Looking for a basic traditional keller beer recipe. It was lite in color so i assume it's a simple recipe. I did find out keller means cellar.
The Keller i got came from a brewery in upstate NY(Saranac http://www.saranac.com/beer/779/), so i'd like to find out the way they make it in Germany. I think it's rare because there were only 3 in the pack and not sold in singles.
I just looked at the BJCP guidelines and they list a pale and amber style with a good description of ingredients so i'll attempt this later.
That is a start. A lager brewery will often serve a Zwickel/Keller and then the clear filtered version. The difference is the yeast and particles in suspension. If I start drinking the lager when it is cloudy, I call it a Kellerbier. When it drops bright it is a xyz lager.
Maybe first try to raise the yeast from the dregs to starter levels. If successful, give it a whirl. From a homebrewer's standpoint, most of us who lager do not filter their beer, so in this regard, most of us who lager already make keller? Maybe there is more to it than that. My guess is that if you are up to making a lager and you have raised up some lager yeast, you are going to make good beer.
I like this recipe by Mike Dawson: http://www.northernbrewer.com/connect/2010/02/kellerbier-time/ He recommends WLP833 German Bock or Wyeast 2487 Hella-bock, as they make a beer that tastes good without extended lagering: "Yeast selection is pretty critical to the success of this technique: if you enjoy the smell and taste of struck-match, rotten-egg farts, you will probably enjoy Kellerbiers produced with Wy2308 or WLP838 (both of which, by the way, make spectacular, non-farty Munich-style lagers when given a proper secondary fermentation and lagering phase)."
A while back I made "Lagerbier" like the ones you find in Franconia. It was more of a kellerbier when young, 833 worked fine for it. Eventually it dropped bright and was what I was shooting for.
