Beer Forum

I read about many styles of beer using different strains of yeast and their optimum temp to achieve a "clean" flavor. For instance a kolsch yeast fermented around 60F for a clean beer. I ponder this, could you not pitch wlp001, wyeast 1056, or US-05 in the same wort and ferment at say 65 to 68F and still achieve the clean beer? With those types of strains that are "neutral" or clean could the chico strain be substituted?

Absolutely. Cal Ale is clean as hell in the low 60's. However, the beer will still be slightly different. Yeast strain is IMO the most under-appreciated in terms of effect it has on the final flavor.

HTH-

I know of at least one pro brewer who uses chico yeast for fermenting a German hybrid. But I think the example you've given is the exception, not the rule, which is, I suppose, what you meant by "clean" in your title.

It's still an astute observation, though. I think even I remember something on the session about a brewery using 1056 for lagers.

But, in my opinion, the best part about home brewing is being able to switch up your yeast. I would go crazy if I were in a professional setting, and I couldn't play with new yeast strains for fear of contaminating a 15+ barrel batch.

I brewed a brown ale, using S-04, and accedentally let the temp drop to the mid 50`s (basement was colder than I thought) and it turned out awesome... and really clean...