Have any of you used Danstar's Munich yeast for fermentation before?
I used it once before on a Frankenstein batch using a bunch of ingredients, but i've tried to use it to style this time. I've brewed a batch of summer wheat beer, and was curious as to what flavors the yeast imparts at correct temperatures?
Recipe:
7 pounds American pale 2 row
1 pound Rye malt
1 pound American wheat
1 pound flaked Rye
mashed at 154 for 60 minutes
60 min 1 oz cascades
10 min 1 oz cascades
Munich yeast - fermenting at 64F
Thanks, Geoff
I used it once before on a Frankenstein batch using a bunch of ingredients, but i've tried to use it to style this time. I've brewed a batch of summer wheat beer, and was curious as to what flavors the yeast imparts at correct temperatures?
Recipe:
7 pounds American pale 2 row
1 pound Rye malt
1 pound American wheat
1 pound flaked Rye
mashed at 154 for 60 minutes
60 min 1 oz cascades
10 min 1 oz cascades
Munich yeast - fermenting at 64F
Thanks, Geoff
