brewinhard wrote:Keep in mind that if you plan on brewing a traditional roggenbier then it will need a traditional hefeweizen strain for it to come out right. So if you plan that route as your first beer then make sure the others in the row will also shine with that same yeast strain (i.e. WY 3068, WL300, WL 380 hefeweizen IV (my personal fav for these lately). These yeast strains are most famous for producing fruity banana esters and spicy, clove-like phenolics in varying potency typically based on fermentation temps.
Thank you Brewinhard,
Did not realize that Hefe-Weizen was the yeast for a "Traditional Roggenbier", I don't think this strain is in the Founders Rye-pa. ALL beers I make from Jamil's book (BCS) will be brewed exactly to recipe (except for making slight changes to fit my system; efficiency, IBU's, ect... ). However, I'm not over and above using it in a rye-pa (if it will taste good). So I guess the question is are there any great rye beer recipes using Hefe-yeast? Maybe this is not a good beer style for finding a round of beers for repitching the yeast?
Thanks to all that posted it sure helped,
Chugly