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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 2352 Munich Lager II
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Old 06-01-2012, 04:01 AM   #11
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I'm fermenting a Octoberfest at 55 with this yeast, and I'm surprised by the sulphur is throwing. Pretty strong

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Old 06-11-2012, 04:51 AM   #12
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My FC is filled with an O-fest right now, but the basement is a constant 56 year round. Do you think this yeast could handle 56 ambient while still retaining its clean, lager qualities? If so, I may brew another lager instead of having to wait until the O-fest is done lagering.

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Old 06-11-2012, 03:07 PM   #13
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You could give it a try. The temp range is listed as 52-62.

Tasted my O-fest split batch last night. Both were nice, but I liked the S-189 batch better than the 2352 batch.

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Old 06-11-2012, 08:36 PM   #14
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Quote:
Originally Posted by osagedr
You could give it a try. The temp range is listed as 52-62.

Tasted my O-fest split batch last night. Both were nice, but I liked the S-189 batch better than the 2352 batch.
S189 is my favorite dry strain by far. Super clean, but still malty. I use it in pilsner and helles quite a bit. I just used the Munich lager 2 in a octoberfest, but its still lagering. We'll see how it compares.
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Old 06-11-2012, 11:57 PM   #15
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Yeah, the S-189 is good. For that matter, I've had great luck with all the Saflagers I've used.

2352 seems okay, but I won't be going out of my way to use it again.

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Old 06-12-2012, 12:23 AM   #16
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Quote:
Originally Posted by osagedr View Post
2352 seems okay, but I won't be going out of my way to use it again.
Really? That's a little disappointing. I just made a 1-gal starter with it for my Helles brew next weekend. Maybe I missed it in your post, but what didn't you like about it?

I plan to ferment at 50-52 degrees unless there are other opinions out there.
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Old 06-12-2012, 01:40 AM   #17
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Quote:
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Really? That's a little disappointing. I just made a 1-gal starter with it for my Helles brew next weekend. Maybe I missed it in your post, but what didn't you like about it?

I plan to ferment at 50-52 degrees unless there are other opinions out there.
I don't recall saying I didn't like it; I just didn't find anything special about it. Wouldn't hesitate to use it again, but also wouldn't make a special effort to do so. Had a beer made with it at dinner tonight and it was nice.

Temp range is 52-62 so I can't see any reason to go cooler than that.
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Old 06-13-2012, 04:47 PM   #18
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My brewing buddy and I tasted our split-batch Oktoberfest (S-189 and 2352) last night when I started the d-rest. I have a strong preference for the 189 but he went nuts for the 2352. If I had more time I would do a Vienna right away (I have a sack of Weyermann Vienna malt that needs to go away) then re-pitch the slurry from both. The 2352 is third generation IIRC.

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Old 06-13-2012, 06:21 PM   #19
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Local brewery uses this exclusively. FWIW I looked on their website and it said they pitch at 46 and it takes forever to ferment.

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Old 06-13-2012, 07:29 PM   #20
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Local brewery uses this exclusively. FWIW I looked on their website and it said they pitch at 46 and it takes forever to ferment.
Very interesting; do you have a link to that info or the brewery's site?
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