Author Topic: Wyeast 2352 Munich Lager II  (Read 1984 times)

Offline narcout

  • Senior Brewmaster
  • ******
  • Posts: 1955
  • Los Angeles, CA
    • View Profile
Wyeast 2352 Munich Lager II
« on: March 26, 2013, 02:21:48 AM »
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.
"It is often difficult to look at the world through anything other than an apocalyptic prism and in doing so, simply despair." - Nick Cave

Offline beersk

  • Official Poobah of No Life.
  • *
  • Posts: 3484
  • In the night!
    • View Profile
Re: Wyeast 2352 Munich Lager II
« Reply #1 on: March 26, 2013, 12:52:51 PM »
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.
die Schönheit der bier...

Jesse

Offline HydraulicSammich

  • Assistant Brewer
  • ***
  • Posts: 179
  • Logan, UT
    • View Profile
Re: Wyeast 2352 Munich Lager II
« Reply #2 on: March 26, 2013, 02:55:56 PM »
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.
AHA Member 900001775

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9237
  • Milford, MI
    • View Profile
Re: Wyeast 2352 Munich Lager II
« Reply #3 on: March 26, 2013, 03:00:12 PM »
Anyone have an idea of the brewery of origin?
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline narcout

  • Senior Brewmaster
  • ******
  • Posts: 1955
  • Los Angeles, CA
    • View Profile
Re: Wyeast 2352 Munich Lager II
« Reply #4 on: April 08, 2013, 01:53:42 AM »
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...
"It is often difficult to look at the world through anything other than an apocalyptic prism and in doing so, simply despair." - Nick Cave

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3165
    • View Profile
Re: Wyeast 2352 Munich Lager II
« Reply #5 on: April 10, 2013, 05:43:12 PM »
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....
Hodge Garage Brewing: "Brew with a glad heart!"