Wednesday, November 16, 2011

Spiced Pumpkin Wheat Ale Experiment: American vs. German Yeast

I decided to brew up a spiced pumpkin ale for the holidays. As I was thinking about how much cinnamon, nutmeg, allspice and clove to use it dawned on me that splitting the batch between a German yeast and an American one would showcase the different flavors each yeast could pair with the spices. Many German wheat yeasts produce banana and clove flavors, while American wheat yeasts are a bit more subdued in this department. I have never brewed a pumpkin ale before or used a yeast starter until making this beer, but I have to tell you, this batch fermented down in less than 3 days, and this was at a constant temperature of 65 degrees F! I pulled a sample of each to taste on day three and the beers already tasted wonderful and ready to bottle!

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