I've got the last keg of a porter made with this about ready to kick. Made it a few times after making a Cali Common. I've never been pleased with this porter until it has aged a bit. Then it becomes a different beer. My wife likes it early, but it really changes in a couple months. Of course I'm in love with it now. Wyeast suggests this yeast could be used for a Baltic Porter. Gotta get a Steam going again, then the porter and age a Baltic for after Christmas.
Wyeast 2112
Started by
djinkc
, May 24 2009 05:07 PM
4 replies to this topic
#1
djinkc
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Posted 24 May 2009 - 05:07 PM
#2
ncbeerbrewer
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Posted 24 May 2009 - 05:28 PM
Sounds like good reuse of some yeast. I used 2112 in an American IPA and I am going to transfer and carb tonight as well. Baltic Porter DJ do you have a good recipe to share? Good Luck.
#3
djinkc
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Posted 24 May 2009 - 05:39 PM
Man, it'll be a few months before I build the yeast. It's a cool style and about anything goes (read the guidelines) as long as it tastes like a porter. So, no recipe yet..... I probably have made one but it's been a few years.Sounds like good reuse of some yeast. I used 2112 in an American IPA and I am going to transfer and carb tonight as well. Baltic Porter DJ do you have a good recipe to share? Good Luck.
Edited by dj in kc, 24 May 2009 - 05:39 PM.
#4
drewseslu
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Posted 25 May 2009 - 07:39 AM
Brew it big with lots of Munich and/or Vienna for the base, and I like Special B and CaraFa Special to do a lot of the talking, as well.Go for it, DJ!
#5
zymot
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Posted 25 May 2009 - 10:10 PM
I did a Baltic Porter with the 2112, came out very nice. The yeast was more than up to the 1.100 OG challenge.My latest Baltic I used a yeast cake from Wyeast 1026 cask ale.I omitted the black patent and roasted barely that sometimes makes it's way into Porter recipes.I like munich, vienna, caramunich, caravienna, brown, chocolate, maris otter, special B, 120L crystal, aromatic, carapils for baltic porters.I went crazy with decoction and boiling down some first runnings. Took 5 months for the Jagermeister/Vicks cough syrup presence to mellow into beer. Consider taking some first runnings and boil them to get some malliard reactions going.zymotBrew it big with lots of Munich and/or Vienna for the base, and I like Special B and CaraFa Special to do a lot of the talking, as well.Go for it, DJ!
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