Did you know that yeast is one of the biggest contributors to the flavour profile of beer? In addition to adding sulphur, ester, and diacetyl characters, yeast plays a significant role in determining whether hops or malts will dominate. Yet, while many of us delight in experimenting with various hop combinations and drool over the now readily available selection of malt varieties, when was the last time you tried a new yeast?

Most of us tend to be pretty conservative when it comes to choosing yeasts. Once we find a variety that we like we tend to stick with it — pretty much like the average beer drinker will blindly stick with their Bud or Blue. However, unlike Bud and Blue, there are huge differences in the flavour profiles amongst the yeast varieties that are available to us.

Many local lager brewers have discovered the very forgiving, reliable, clean, slightly malt accentuated Wyeast 2124 Bohemian. This is a very good yeast to start brewing lagers with. It keeps its lager character at low ale temperatures and works well across a wide range of styles. Its balance makes it the London Ale of lager brewing. Its use by Budweiser gives some credence to its mainstream temperament.

For those seeking to broaden their brewing horizons I have three other yeasts that I recommend exploring. The first two are commonly available locally; the third can only be ordered from Paddock Wood — they are the sole distributors.

Wyeast 2112 California lager – like 2124 this is a lager yeast that is forgiving of warm temperature ferments. Its flocculation is listed as high and it’s supposed to ferment brilliant. I’ve found that its flocculation is medium and it usually requires a clearing agent to make it brilliant. Wyeast suggests that it produces malty beers, but I have found that it can lean towards being a bit dry and actually does very well for bitter beers like Classic American Pils. Its extremely clean profile and forgiving nature make it a natural choice for American style lagers, and for California Common beer. A good choice for people wanting something with bit more of a North American micro twist in their lager’s profile than what the European 2124 delivers.

Wyeast 2278 Czech Pils – this yeast requires cold fermentation temperatures. It ferments down to 75% in about 20 days at 10° C. At 20 days the beer is basically clear – isinglass would make it brilliant. Wyeast says this yeast is malty but dry. I found that description a bit confusing. In fact it is distinctly soft and malty. The sulphur character of the primary ferment dissipates and the beer is left with just a hint of DMS – very pleasant and lending a bit of complexity to an otherwise clean profile. Its soft profile makes it an excellent choice for all malt-dominated beers including Bohemian Pils, Munich Helles, Oktoberfests, Boks and Munich Dunkels. Fermenting it at a warmer temperature in the primary followed by a cold secondary would probably make for a very distinctive and wonderfully complex California Common.

Wyeast 2782 Staro Lager – this yeast is only available from Paddock Wood (http://www.paddockwood.com). For those of you with adventuresome tastes, this is a truly wonderful complex, competition-style lager yeast. It creates unique beers for those brewers intent on making a statement. Not for the faint of heart, but if you love the sulphur character that compliments the spicy hops of a rich tasting North German Pils this yeast is for you. More sulphur character lingers on with this yeast than in 2278 and the balance is distinctly towards hops. That being said, the most flavourful Oktoberfest I ever made was using Staro yeast, perhaps because it pushed the brew to its limit. For North German Pils and Dortmunder Exports there could not be a better yeast. I took a silver medal in the MCAB finals last year with a German Pils made with Staro yeast. The yeast does require patience – long cold primary and secondary ferments are necessary to control the sulphur profile. The beer will clear wonderfully. The wait is worth it. Any brew that is intended to be big, bold and perhaps a bit nasty will benefit from the use of Steropramen.

Gabriel’s Touch – North German Pils

20 liters (5.25 gal US), 1.052 O.G., 45 IBU
4.5 kg (10 lbs) Budvar Undermodified
300 gm (11 oz) Carahelles – 12° L
300 gm (11 oz) Carapils
40 gm (1.4oz) Mt. Hood 5.0% 60 min
56 gm (2.0oz) Sterling 7.0% 20 min
21 gm (0.75oz) Mt. Hood Dry hop
21 gm (0.75oz) Sterling Dry hop
1600 ml Staro culture

2/3 of the total water bill should be reverse osmosis treated water

2 step decoction mash

Primary 24 hours at 15 C (60F) then 17 days at 5 C (40 F). Secondary 40 days at 5 C (40 F)

Notes:

• cleared with isinglass but was probably not needed
• if you use Westcan malt then either use all Carapils or 450 gm Carapils and 150 gm Carahelles
• Saaz can be substituted for Sterling at about 2 times the weight