Any notes from the gang for Danstar Munich? I am brewing a watermelon wheat this weekend and would like to hear tribal knowledge on this strain.
I haven't used it yet but based on TONS of internet searches, it gets extremely mixed reviews, and part of the reason for that is that there is apparently the old regular Munich strain and a newer "Classic" one or some such thing. In any case, I'd purposely underpitch and hope for the best.
I discount like 90% of online reviews. Lots of inexperienced amateurs offering their opinion. This is part of the reason dry yeast gets a bad rap. This thread itself is probably one of the best dry yeast threads in existence.