Anybody have experience with this yeast?
I’m going to try it in a Munich Dunkel in a few weeks.
I was attracted by the description which promises low sulphur and diacetyl.
First I’ve heard of this yeast, perhaps I’ll give it a try. I don’t brew too many lagers due to the fact that I only have one chest freezer and it ties up fermenter space for 6 weeks to do lagers as opposed to 2-3.
I brewed a lager with Munich II the other day. A lager that I usually use Munich in. The Munich II had a more crisp, dry finish, tasting the terminal gravity reading as I racked it over for lagering. I think I am going to prefer it. You may lose some sweetness in the Dunkel.
Anyone have an idea of the brewery of origin?
Well, I brewed my Munich Dunkel last night. According to Wyeast, the minimum fermenting temperature for this yeast is 52 degrees.
I read some posts on another forum that made it sound like running this strain lower than the recommended minimum was a bad idea, so I pitched at 47 and set the controller to 53.
We’ll see how it turns out…
Rumor has it that it is Augustiner.
I have it on the stir plate right now. Looks like it wants to be 55F or so, which means I need to warm the lager chest up a little. It says low diacetyl and low sulphur, so we will have to see…