Originally Posted by Yooper
I don't think I've ever used Danish lager yeast. Does it throw lots of diacteyl? I wonder if it needs a diacetyl rest in general?
And then, I wonder why I never used it. I guess when I make lagers, I tend to target a Bavarian or Czech style, and so didn't think about Danish lager yeast for a pilsner style.
The 2042 is an excellent GP lager yeast and IMO the closest strain you can find to what a northern German megabrewer like Beck's might use. It's the Carlsberg yeast and I don't think it gets nearly enough play. I use the southern German yeasts for festbiers, dunkel, Helles and anything Bavarian and one of the Urquell strains for Czech lagers but for standard type German pilsners or American style lagers the 2042 is hard to beat.
From Wyeast's product description:
This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.
Temperature Range: 46-56F, 8-13C
Alcohol Tolerance: 9% ABV
Classic American Pilsner
Dark American Lager
Lite American Lager
Premium American Lager
Standard American Lager