I'm going to give er a shot, just got to find my old reciepe, I think i used 2206 in it and it was a great pilsner.Kaiser said:It should be fine. The differences in lager yeasts are usually fairly subtle.
I'm being optimistic in thinking that this thread, although very old, will eventually help someone. So I will give two updates on how well I think the 2633 works in a German Pils.
Update #1: I over shot my SG and began at 1.056. I fermented 7 days at 54F (I pitched at 50F) and had a 3 day diacytel rest at 66F. My apparent attenuation is around 80% with an FG of 1.011.
No sulfur, diacytel, or DMS noticed in the aroma or flavor when I pulled my FG sample. Very clean malt profile with the expected graininess of pilsner malt. I used 100% Rahr.
My initial reaction is that this yeast mutes the Hallertau hop. No hop aroma with a slight after taste bitterness.
I began lowering my temps for lagering last night. This batch will be given one more week on the yeast cake while lowering the temperature to 52F. At that point I will be racking it into a keg where it will sit for four weeks at 40F. I may go for a lower lagering temperature but I use my keezer for lagering and 40F is my preferred temp.
I will update once more when I tap the keg in 5 weeks.
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