Author Topic: Wyeast 2352 Munich Lager II  (Read 827 times)

Offline narcout

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Wyeast 2352 Munich Lager II
« on: March 25, 2013, 07:21:48 PM »
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.

Offline beersk

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Re: Wyeast 2352 Munich Lager II
« Reply #1 on: March 26, 2013, 05:52:51 AM »
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.
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Offline HydraulicSammich

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Re: Wyeast 2352 Munich Lager II
« Reply #2 on: March 26, 2013, 07:55:56 AM »
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.
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Offline hopfenundmalz

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Re: Wyeast 2352 Munich Lager II
« Reply #3 on: March 26, 2013, 08:00:12 AM »
Anyone have an idea of the brewery of origin?
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Offline narcout

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Re: Wyeast 2352 Munich Lager II
« Reply #4 on: April 07, 2013, 06:53:42 PM »
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...

Offline ynotbrusum

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Re: Wyeast 2352 Munich Lager II
« Reply #5 on: April 10, 2013, 10:43:12 AM »
Anyone have an idea of the brewery of origin?

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....
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