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biere de grade yeast

Ay suggestions on what yest to use for this beer style?  Wyeast used to have a BDG strain but not any more.

Rhanks,

Ricie

 

With this style you can use either an ale strain at low temps (low 60's) or a lager at high temps (high 50's.)  According to Phil Markowski in "Farmhouse Ales" German ale strains tend to attenuate better at lower temps then English strains but really any clean fermenting ale yeast would be fine.  Some good choices would be Wyeast 1338, 1007 or 1056 for ale and 2124, 2007 or 2112 for the lagers.  I have not actually made this style yet but I have read about it a bit and these are what are recommended.

 

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