Author Topic: Anyone tried the WLP860 Munich Helles?  (Read 1431 times)

Online Pinski

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Anyone tried the WLP860 Munich Helles?
« on: March 24, 2012, 01:22:26 PM »
There was a very fresh tube at the LHBS this morning so I decided to give it a shot on a Maibock next week. Just wondering if anyone has any notes they'd like to share.
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Offline hubie

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #1 on: March 26, 2013, 02:52:45 PM »
How did your Maibock turn out?  Anyone else use this yeast?  I just picked up a vial myself but haven't used it yet.


Offline snowtiger87

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #2 on: March 27, 2013, 09:20:44 AM »
I have some free yeast coupons laying around so I may have to check it out.
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Offline ynotbrusum

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #3 on: March 28, 2013, 12:55:45 PM »
I think it was a platinum strain last year.  I found it to be very similar to the other lager yeasts such as 838, 830, 800...definitely fine, but not worth paying a lot extra for it.  If priced the same, give it a try.
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Offline hopfenundmalz

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #4 on: March 28, 2013, 01:24:04 PM »
I had a taste of a Czech Pils that Jeffy brewed last year with 860. It was a lot more malty than mine brewed with the PU yeast. 860 has lower attentuation, so I am using that this year.
« Last Edit: March 28, 2013, 02:54:40 PM by hopfenundmalz »
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Offline davidgzach

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #5 on: March 28, 2013, 01:52:33 PM »
Just made a 4L starter to brew 10g of Munich Helles with it this weekend.  I'll know more in about 8 weeks!  The write up is a little more malty than the usual suspects as Jeff said..... 

Dave
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Offline davidgzach

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Re: Anyone tried the WLP860 Munich Helles?
« Reply #6 on: April 04, 2013, 03:33:21 PM »
Just to update, this yeast ferments like a champ!  Got it at 49F and it's chugging away like chico at 70F!  I may skip the D-Rest on it and just let it burn out slowly for 3 weeks and bring it down from there. 

Dave
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