khiddy
Well-Known Member
Has anyone tried the Wyeast 2487-PC seasonal release? This is a different strain than their standard Hella-Bock (which is the Ayinger strain, same as WLP833), according to information in another thread. The description of Wyeast 2487-PC is that it's malt-forward and good for Marzens, so I am wondering if anyone has any experience with this?
I am looking to reproduce the Augustinerbrau Marzen from Salzburg. I brought a bottle of the Augustiner Marzen back with me in September, and cultured the yeast that was left in the bottle. I've built a 300mL starter this week from that culture, which obviously is not enough to inoculate a batch of lager (Mr Malty says I need 380 billion cells for a 5-gal batch, or 2L starter). I can attempt to step it up tonight to pitch tomorrow afternoon, but without a stir plate, this could be tough to get done in time!
So I thought I'd just supplement my 300mL with an entire Activator XL pack of the Wyeast 2487, which will get me close to the recommended pitching rate. Obviously, that means that I'm going to have at best a hybrid yeast, rather than a pure culture of the Augustiner yeast, but since the description of the Wyeast sounds like what I am aiming for in characteristics for my finished beer, I'm hoping for good results. Any ideas?
I am looking to reproduce the Augustinerbrau Marzen from Salzburg. I brought a bottle of the Augustiner Marzen back with me in September, and cultured the yeast that was left in the bottle. I've built a 300mL starter this week from that culture, which obviously is not enough to inoculate a batch of lager (Mr Malty says I need 380 billion cells for a 5-gal batch, or 2L starter). I can attempt to step it up tonight to pitch tomorrow afternoon, but without a stir plate, this could be tough to get done in time!
So I thought I'd just supplement my 300mL with an entire Activator XL pack of the Wyeast 2487, which will get me close to the recommended pitching rate. Obviously, that means that I'm going to have at best a hybrid yeast, rather than a pure culture of the Augustiner yeast, but since the description of the Wyeast sounds like what I am aiming for in characteristics for my finished beer, I'm hoping for good results. Any ideas?