I'm currently finishing up a Pilsner on Urquell 2001 yeast and plan on brewing my standard Oktoberfest recipe next weekend. Since there is s beautiful yeast cake sitting in the fermentor I'm debating just using that yeast cake for the new brew.
Has anyone used this yeast in a malty amber lager? Should I abort my plans and just use some Saflager 34/70 as planned? This was the first time I used 2001.
Has anyone used this yeast in a malty amber lager? Should I abort my plans and just use some Saflager 34/70 as planned? This was the first time I used 2001.