Author Topic: Wyeast PC 2352 Munich Lager II  (Read 3082 times)

Offline Primobrews

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Re: Wyeast PC 2352 Munich Lager II
« Reply #15 on: December 23, 2015, 01:20:26 AM »
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?

Offline joelv

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Re: Wyeast PC 2352 Munich Lager II
« Reply #16 on: December 23, 2015, 02:46:53 AM »
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.


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Offline klickitat jim

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Re: Wyeast PC 2352 Munich Lager II
« Reply #17 on: December 23, 2015, 09:51:18 PM »
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.
« Last Edit: December 23, 2015, 11:44:36 PM by klickitat jim »