Brewed a Vienna Lager last night with some NZ hops for a twist. I have never used this lager yeast before and have not done a ton of lagers in my day. The temp control thread got me to buy and construct one so now I have one fore the keezer and my ferment fridge and I don't have to wait til my kegs blow to ferment.Just wondering if any one has had an experience with Wyeast 2308. It was actually a really old packet that I grew back with a few starters. Unfortunately my fridge only took it down to 60-62 or so after it got goin good so I may have some ester production on my hands. Caught it this morning and set ambient temp way lower...so I am guessing it shouldnt be too much...
Experiences with Wyeast 2308 Munich Lager
Started by
DaBearSox
, Jun 01 2012 01:08 PM
8 replies to this topic
#1
DaBearSox
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Posted 01 June 2012 - 01:08 PM
#2
djinkc
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Posted 01 June 2012 - 02:30 PM
I've used it a grand total of twice. The first was fermented barely under 60df. Pleasant beer, no real faults. The second is lagering for a few more weeks - tasted good when I kegged it. The first time was really old yeast that I stepped up. Brought it back to life with another stepped starter a couple months ago. Fermented this time at 56 -57df. Supposedly it can throw diacetyl - I didn't get any. Vienna Lager here too.
#3
positiveContact
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Posted 01 June 2012 - 02:53 PM
I like it. I've done it with and without d-rests and it's been fine either way. I think if you pitch big and aerate well you are good to go.
#4
DaBearSox
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Posted 01 June 2012 - 03:48 PM
Both good responses...I know I pitched big and had plenty of O cause the thing took off quicker than I thought ever at the 60-65 temp.After all is said and done I will probably set it at about 34-37 for 4-6 weeks. Excited to get this on gas though haven't used any NZ hops and loved the Orange Marmalade/Tet Noble flavor supposedly coming from these Pacifica.
#6
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#7
Big Nake
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Posted 01 June 2012 - 05:39 PM
I made a couple batches with it years ago and I was not impressed. But I'd bet that it was my fault and I had bad lager-making techniques or something. Both of those recent lagers made with 2308 came out SO good that I felt sheepish about not making more batches with it. Good luck Grant... the Vienna sounds awesome!
Edited by KenLenard, 01 June 2012 - 05:39 PM.
#8
djinkc
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Posted 01 June 2012 - 06:19 PM
Must wait. Want to tap it now............. Lagers tax my cooling chamber this time of year. So it's semiseasonal at my place. Really screwed up my rotation since I have about 4 kegs that really need time to shine. Patience sucks.I made a couple batches with it years ago and I was not impressed. But I'd bet that it was my fault and I had bad lager-making techniques or something. Both of those recent lagers made with 2308 came out SO good that I felt sheepish about not making more batches with it. Good luck Grant... the Vienna sounds awesome!
#9
DaBearSox
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Posted 01 June 2012 - 06:23 PM
Planning our wedding now and if where we choose allows us to bring our own alcohol I may have to squeeze in another chest freezer and some kegs on the wedding budget.
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