Originally Posted by YooperBrew
Sorry to keep questioning you- ACT1338 is a European ALE yeast, that's why I'm confused. If you're using 1338, you have to be at least at 62-65 degrees to have fermentation. It would be way too cold to ferment at lager temperatures. The yeast would flocculate out and not do well. If you're really using a different yeast, a lager yeast, then of course I'm way off base.
Yeah, I've used 1338, it's an Ale Yeast...It's also a really sloooowwww starting yeast.
Here's the list of Wyeast Lager Yeasts...Any of these sound right?
Wyeast 2007 Pilsen Lager Yeast. A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium; apparent attenuation 71-75%. (48-56° F, 9-13° C)
Wyeast 2035 American Lager Yeast. Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Flocculation - medium; apparent attenuation 73-77%. (48-58º F, 9-14° C)
Wyeast 2042 Danish Lager Yeast. Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation 73-77%. (46-56° F, 8-13° C)
Wyeast 2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68° F, 14-20° C)
Wyeast 2124 Bohemian Lager Yeast. AKA 34/70
A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the mid 40's to mid 50's for various beer styles. Flocculation - medium; apparent attenuation 69-73%. (48-58° F, 9-14° C)
Wyeast 2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation - medium; apparent attenuation 73-77%. (46-58° F, 8-14° C)
Wyeast 2278 Czech Pils Yeast. Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - med.. to high; apparent attenuation 70-74%. (50-58° F, 10-14° C)
Wyeast 2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. Flocculation - medium; apparent attenuation 73-77%. (48-56° F, 9-13° C)Edit
Oh, I see you changed your post and it was 2007, Nevah mind!