I have some Caramunch malt and an opened packet of Magnum hops, so thinking of trying a German Style brew. So, I intend to pick up some Munich Malt, but I am not sure what yeast to use. I have some T58, but not sure it would work. Any other suggestions. Prefer dry yeasts if pos.
Yeast for German Beer
- Thread starter andyn2001
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phettebs
Landlord.
What style of beer are you brewing? An ale like an Altbier or a lager like a Helles? A Dunkel? A Bock?
If it's a lager, Safelager W-34/70 or Safelager S-23 are the usual go-to dry yeasts. I don't use dry yeasts for lagers myself. I stick to liquid because of the variety out there.
From an ale perspective, there's nothing particularily German out there in the way of dry yeast. I use Wyeast 1007 German Ale or 2565 Kolsch. If you are talking German Wheat beers then I always use Wyeast 3068.
Not sure if that helps or not.
Baz
If it's a lager, Safelager W-34/70 or Safelager S-23 are the usual go-to dry yeasts. I don't use dry yeasts for lagers myself. I stick to liquid because of the variety out there.
From an ale perspective, there's nothing particularily German out there in the way of dry yeast. I use Wyeast 1007 German Ale or 2565 Kolsch. If you are talking German Wheat beers then I always use Wyeast 3068.
Not sure if that helps or not.
Baz
I should have said which type of beer!
Not a lager. A german style Ale was my thinking, but I think you have confirmed there isn't anything out there in a dry format. I might just give the T58 a go and see what happens! Or try and get some Wyeast 007 before Saturday.
Not a lager. A german style Ale was my thinking, but I think you have confirmed there isn't anything out there in a dry format. I might just give the T58 a go and see what happens! Or try and get some Wyeast 007 before Saturday.
phettebs
Landlord.
I've not used T-58 myself. Some people claim it is Belgian in origin and that it gives that nice Belgiany profile. Others say it's more like a German Wheat. From what I've read, it does throw a lot more esters than say S-04 or US-05. If you want to brew a malt-forward beer with German malts and hops, I'd say use US-05 and ferment around 15-16C. That will give you a very clean and malty beer.
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