WY2487-PC Hella Bock Yeast

Ingredients
1

I’m planning to brew a 1D. Munich Helles using Wyeast 2487.  I’ve never used this strain before and would like advice on how to achieve a finished beer that emphasizes the malt characteristic of a 1D while obtaining a clean fermentation profile (no diacetyl/esters/acetaldehyde) from anyone who has brewed with this strain.  Specifically, I’m looking for a good fermentation temperature profile (optimal pitching temp, when to start raising the temps, and what final temp I should be targetting prior to reaching FG).  I’ve brewed lagers previously, so I’m not really looking for generic advice on lagers.

My current plan is to chill to 45F, pitch and let it rise to 48F and hold until finished.  Then transfer to a keg, slowly chill to 32F and lager for 6 weeks.

Also, from what little I’ve been able to find, it seems this strain requires 6 - 8 weeks lagering prior to developing its malty profile.  Prior to the 6 - 8 weeks, this strain has a dry, bitter finish with low esters.  Can anyone confirm this?

2

Hm, I’ve always found it to be malty from the get-go. It’s a good choice for a 1D.  It flocs a little harder than 2124, attenuates a bit less, and often requires a diacetyl rest, even if I keep it in primary for 4 weeks.

Other than the lack of d-rest, your fermentation schedule sounds fine to me.

3

Thanks for the feedback AJK.  I guess I’ll throw a diacetyl rest in too.  Any word on the esters?  I was shocked to learn that.  I read it on a separate forum, so I was skeptical.

4

I always detect a little ester in a young lager, but I don’t remember it being any more pronounced with 2487 than with other lager strains.

5

I’'ve found it to be a great yeast.  Very clean, no esters or diacetyl, no special handling needed.  just a solid, easy to use lager yeast.