Anyone have any experience using this yeast strain before? It is the new Private collection and is available through Dec of this year. Was thinking of using it to brew a Helles, Vienna, and Dunkel. Please let me know good or bad…
Thanks!
I haven’t tried it, but it’s allegedly the Augustiner strain, so I think it would be good for any of those styles.
Im going to give it a try side by side with 2308 in about 3 or 4 weeks on a helles
Keep me posted please Jim…
Where is it available?
Anyone who stocks Wyeast can order it:
https://www.midwestsupplies.com/munich-lager-ii-wyeast-2352-pc-activator.html
Thanks, Sean. I should’ve looked before posting. That was silly of me.
Why, no such thing!
For sure
What grain bill are you going with for your helles?
Im not committing until I mill it. In fact im considering going after the 2015 5C Helles Exportbier instead. My current helles is 1.050 86% Best Pils 14% Best Vienna 28g Mittelfruh at 60 and 28g at 10. If I switch to Helles Export I’ll bump the gravity to 1.060, bitter with Magnum and put 56g Mittelfruh in the WP for 30 at 170. Mashing low and long, tracking ph so it is about 4.2 in the glass.
Has anyone brewed their planned beers with this strain yet? I brewed a helles yesterday, and pitched a 1 liter shaken-not-stirred starter of 2352 about 14 hours ago at high krausen. This is my first helles (and only my second lager ever) so I am not really sure what to expect. I am not seeing any visible signs of fermentation at this point. I’m used to seeing my ales take off within 12 hours or so, but I realize lagers can take longer. Pitched and holding at 52 degrees. Can anyone who has used this strain advise on the expected lag time? Also, if you have sampled the beer yet, what do you think of the strain?
Thanks!
I ended up pitching a blend (pack of 2308 and pack of 2352) but just brewed it yesterday. Dont expect to “see” activity such as bubbling in the airlock as quickly as with ales. At cold temps lag is a little longer and the colder wort holds more co2 in solution before off gassing.
I have a Helles brewing on it presently, concurrent with fermenters onWL Zurich and Danish. Only a week in but the “Augustiner” took off like a rocket from a slurry pitch. Fermentation appears very powdery compared to the Zurich which has remained more “clear”, while the Danish looks like a pretty standard lager fermentation. I’ll take some reading this weekend and see where we’re at. I know the Zurich is a bit of an odd duck.
What, you mixed yeast??? Now you won’t get the full effect of the 2352!
I really want to try this stuff. I’ve got wlp838 rollin’ right now, but that shouldn’t stop me from picking some of this stuff up before it’s too late…
Brewing my first lager with 2352. It’s an Octoberfest and it has been slowly and steadily bubbling away at 55°F for two weeks.
There is not much guidance available from Wyeast other than fermentation temperature.
Diacetyl rest necessary?
I am planning on 4 weeks primary and lagering in the bottle. Thoughts?
I’ve brewed a Vienna lager and then reused the yeast in a doppelbock.
I did not detect diacetyl after 2 weeks at 52 degrees. I did have the unpleasant experience with the doppelbock of having an ambient temperature drop of about 4 degrees and the yeast activity came to a complete halt. I warmed up the beer to mid 60s and roused the yeast and slowly it came down from 1.030 to 1.018 from 1.084.
It tastes a bit more crisp than wlp 833 and a bit more like the classic 3470 strain. Pretty clean with low sulfur production.
I do like many do, pitch a boatload at a lower temp and bump temps a bit toward the end.
I would use again in a Vienna or Marzen, but would probably stick to bock lager yeast for bock variations.
I pitch it in a starter at high krausen 52F. It takes 3 days to reach 50% ADF and then I raise it to 68F. Usually all done in 8-10 days
Edit: I actually have a Helles Export and a hoppy red going right now. Just hit terminal gravity today and brewed it the 15th, so 8 days. Now its crashing to 30F overnight and I’ll add gelatin to fin for 3 days.