Baltic porter yeast question

[Pharmbrewer]

So I'm going to make JZ's baltic porter and was going to split the batch. I was planning on using the wyeast 2206 in half and the wyeast 2112 in the other. My question is on temp. What temp should I ferment the 2112 at? I was going to ferment the 2206 at around 55 degF, could I run these both at the same temp?

Thanks in advance.
PB

[raven19]

Made my first Baltic Porter a few months back now, I used a yeast cake from Czech Pils, and went with the lower end of the recommended temps from the Wyeast Site.

Being a big beer, imo, you dont want hot alcohol, as such cooler temps worked for mine a treat. I am looking forward to the feedback from our State Comp in a few weeks on it too.

[Pharmbrewer]

Yea I definately want to stay away from the hot alcohols. I'm pretty sure the 2206 would be ok at 55 but I'm starting to think I should just stick with 53 as bcs states on that one. My real question is on the 2112. Wyeast does not recommend this yeast for cold temperature fermentation. They state the temp range of this yeast as 58-68 deg F. So in order to get enough fruity esters to stand up in this beer but not taste like turpentine I'm left in a quandry as to what temp to do. I'm starting to lean towards 60 as thats what bcs recomends for cal ale, but I don't know, Any one ever use this yeast in a big beer?

This beer will be for a comp. The style for the comp is American Imperial Porter (which I personally don't think is any different than a Baltic porter) but I wanted to at least give it somewhat of an american slant, hence the california lager yeast. I'll probably go with liberty for the hops but other than that I don't think "americanizing" this beer would improve it.

[brewinhard]

I would shoot for the low end 58 degrees on the steam lager yeast. Baltic Porter is a big beer and you don't want too much fruitiness in there. I think at 58 you would be riding the line between lager and ale which sounds what you are looking for. If worse comes to worse, you could always blend the two separate batches after fermentation to acheive what you are looking for.

[Brian Perkey]

58-60 deg, a lager pitch rate and you'll be fine with that 2112.

[Pharmbrewer]

Thanks Guys, That is exactly the info I was looking for.
Prost!
PB