Author Topic: 2247  (Read 1425 times)

Offline ndcube

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2247
« on: December 31, 2009, 07:40:29 AM »
Has anyone used WY2247?  How did you like it?

I'm looking to make my first lager.  All pils to about 1.050. A little bittering hops.  Saaz to finish.  Got the idea from another web-site.

Offline karlh

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Re: 2247
« Reply #1 on: January 08, 2010, 12:17:31 PM »
I checked the Wyeast site and did not find the 2247 strain.  Can you provide a name to go with it?
Karl
Mundelein, IL  USA

Offline Beertracker

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Re: 2247
« Reply #2 on: January 08, 2010, 12:34:04 PM »
The WY2247-European Lager would be a fine fit for a hoppy lager. I use it quite often to make my Dortmunder-style lager. Vigorous fermentor with great attenuation. Good luck!  ;) 
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Jeffrey Swearengin
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Offline ndcube

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Re: 2247
« Reply #3 on: January 08, 2010, 01:03:50 PM »
As stated above: European Lager

It was only available Oct-Dec '09 IIRC.

I checked the Wyeast site and did not find the 2247 strain.  Can you provide a name to go with it?

Offline denny

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Re: 2247
« Reply #4 on: January 08, 2010, 02:11:56 PM »
I've done 2 batches of all Tett pils with it so far this winter and initial indications are really good.
Life begins at 60.....1.060, that is!

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Offline ndcube

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Re: 2247
« Reply #5 on: January 11, 2010, 04:27:34 PM »
Denny,  How are they clearing?  It's listed as a low flocc'er.

Offline bobh

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Re: 2247
« Reply #6 on: January 11, 2010, 05:51:43 PM »
I've got a German Pils going on it right now.  Was drawn to the dry/crisp properties mentioned in the despription as well as it's suggested use for "Agressively hopped lagers".  Sounds very appropriate for a German Pils, but was also planning on re-usuing the yeast on a Vienna Lager and Maibock in upcoming brews.

Offline denny

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Re: 2247
« Reply #7 on: January 12, 2010, 09:50:27 AM »
Denny,  How are they clearing?  It's listed as a low flocc'er.

The first batch didn't clear well at all after about 3 weeks primary and 3-4 weeks cold secondary.  It's in the fridge lagering now and I haven't looked at it lately.  The 2nd batch is at about 2 1/2 weeks in primary and I'll check it this weekend.  I tried some new things on that batch to make sure the pH was right, so maybe it'll clear better.  It is a very dry and crisp yeast.
Life begins at 60.....1.060, that is!

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Offline ndcube

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Re: 2247
« Reply #8 on: January 12, 2010, 09:53:56 AM »
I just ordered it.  Gonna try my first lager next (maybe an all tett pils!).

My basement has been a steady 49-51F.  That sound good for this yeast?

Offline denny

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Re: 2247
« Reply #9 on: January 12, 2010, 10:07:21 AM »
Sounds just right!
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline Beertracker

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Re: 2247
« Reply #10 on: January 12, 2010, 01:13:55 PM »
I just ordered it.  Gonna try my first lager next (maybe an all tett pils!).

My basement has been a steady 49-51F.  That sound good for this yeast?

Sounds great! You'll have to report back.  ;)
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA

Offline 4swan

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Re: 2247
« Reply #11 on: January 12, 2010, 06:28:19 PM »
How are they clearing?  It's listed as a low flocc'er.

I've only brewed one batch with this yeast- 3 weeks primaryat 50F, 1 month lagered in a keg- and it is crystal clear.  I like the yeast.

Offline denny

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Re: 2247
« Reply #12 on: January 12, 2010, 06:50:28 PM »
Hey, that's really great to hear.  I think I'm gonna put mine on tap in about a wek, so we'll see how I did.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe