The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Munich Lager II yeast

Reply
 
LinkBack Thread Tools
Old 04-26-2012, 06:23 AM   #1
chemman14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Newbury Park, CA
Posts: 1,458
Liked 31 Times on 27 Posts
Likes Given: 75

Default Munich Lager II yeast

I am brewing an oktoberfest this weekend with this yeast. http://www.wyeastlab.com/vssprogram.cfm?website=2
As you can see there it states the fermentation temperature is 52-62. I planned on fermenting this beer at 50 degrees like all of my other lagers. Is the information on the wyeast site wrong? Will I have attenuation issues if I ferment at 50?

__________________
chemman14 is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 06:33 AM   #2
thegerm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Wallington, NJ
Posts: 393
Liked 10 Times on 10 Posts
Likes Given: 9

Default

I wouldn't think the wyeast technical specs were typos. On the other hand it's a living organism, and it's not like they'll all stop working at .1 degree below 52.

I can't answer your question directly, but I can say look at wyeast 3068. The wyeast spec says 64-75, but it works quite well at 62.

__________________
thegerm is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 01:56 PM   #3
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Quote:
Originally Posted by chemman14 View Post
I am brewing an oktoberfest this weekend with this yeast. http://www.wyeastlab.com/vssprogram.cfm?website=2
As you can see there it states the fermentation temperature is 52-62. I planned on fermenting this beer at 50 degrees like all of my other lagers. Is the information on the wyeast site wrong? Will I have attenuation issues if I ferment at 50?
I have this yeast going in a light lager right now at 47 degrees. It's doing just fine. If it starts to have trouble pushing below about 1.025 or 1.030 (like my S-23 did) at that temperature, I'll just warm it up a bit. Otherwise, let 'er grind down to 1.020 then do a d-rest.

You will definitely be okay at 50--just make sure you pitch enough cells. Use the pitching rate calculator at www.mrmalty.com to figure out what that number is. Probably 375-400 billion for 5.25 gallons, depending on your gravity.
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 02:21 PM   #4
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Make sure you guys post your results. I have a pack in the fridge, but I wasn't sure whether to try it in a steam beer or just do a bock for fall.

__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 03:01 PM   #5
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Do a bock.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 03:17 PM   #6
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by osagedr
Do a bock.
You think? That was my first thought, or possibly a marzen. It's just that the 52-62 temp range is throwing me off. I might just go balls out and do a doppelbock and let it lager for 6 months.
__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 03:33 PM   #7
chemman14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Newbury Park, CA
Posts: 1,458
Liked 31 Times on 27 Posts
Likes Given: 75

Default

I made a 1.8 liter starter with 2 smack packs

__________________
chemman14 is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 04:01 PM   #8
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Quote:
Originally Posted by TimTrone View Post
You think? That was my first thought, or possibly a marzen. It's just that the 52-62 temp range is throwing me off. I might just go balls out and do a doppelbock and let it lager for 6 months.
Sounds good! Check out my doppelbock recipe; it won a gold this year in a good-sized competition (made BOS round for the comp) and the Eisbock I made from it is going to NHC round two. I plan to use this yeast at least three or four times and won't go above 50. Bet I won't have any trouble, either--you'd be surprised what adequate pitching rates can do!
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 04:21 PM   #9
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by osagedr

Sounds good! Check out my doppelbock recipe; it won a gold this year in a good-sized competition (made BOS round for the comp) and the Eisbock I made from it is going to NHC round two. I plan to use this yeast at least three or four times and won't go above 50. Bet I won't have any trouble, either--you'd be surprised what adequate pitching rates can do!
Haha wow that's funny, your recipe is somewhat similar to mine.

10lb Munich
5lb pilsner
1.5lb caramunich 2
4oz Carafa 2 special

I would love to do a bigger grain bill, but that's all I can fit. I'll still end up with a gravity around 1.075-1.080
__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2012, 05:49 PM   #10
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 96 Times on 80 Posts
Likes Given: 26

Default

Nice looking recipe. Push the Hallertau to near the top of the IBU range for style. And...DECOCT!

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 2352 Munich Lager II osagedr Fermentation & Yeast 35 02-24-2013 11:34 PM
wyeast munich lager questions Mk010101 Fermentation & Yeast 2 01-05-2012 03:32 AM
Wyeast 2308 munich lager question Kate00 Fermentation & Yeast 4 12-12-2011 04:23 AM
Harvesting Paulaner Munich Lager Yeast? Hops Fermentation & Yeast 0 04-13-2011 06:08 PM
wyeast 2308 munich lager wyo220 Fermentation & Yeast 2 10-20-2010 07:03 PM