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Mike G.
Member
Username: Mikeg
Post Number: 174
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Tuesday, October 02, 2007 - 09:41 pm: | 
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I am planning my upcoming lagers, probably a CAP, a german-style pils, and beyond that, I'm not sure. I am thinking of using 2124, or 2042, or ??
I was browsing wyeast's website, and noted that they listed the origin of wy2042 (danish lager) as "milwaukee, WI". I emailed Greg Doss to inquire about this, but he couldn't comment on the origin. I realize why they don't comment, but has anyone heard any whisperings about this? Is this from the "M" brewery in BMC? (not really relevant to my brewing, just a geeky curiousity)
Lastly, does anyone have experience with 2042? Recommendations?
Thanks in advance |
John Baer
Member
Username: Beerman
Post Number: 225
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Wednesday, October 03, 2007 - 02:32 pm: |
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I really like 2278, dry and malty. I also like 2124 but have never tried 2042.
JB |
Joel Halpine
New Member
Username: Jackhammer
Post Number: 1
Registered: 10-2007
Posted From: 76.84.65.125
| | Posted on Wednesday, October 03, 2007 - 11:06 pm: |
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I like 2042. The short version of the story is that I brewed a light pils/lager type and split the batch b/w WLP 830 and Wy2042. The 2042 really brought out the hops and added a crisp character. The 830 was really plain. I will still use 830, but probably in maltier styles. I did have a fair lagering period.
Now I want to split a batch with the 2042 and something more similar to it--maybe John's 2278. |
Joel Halpine
New Member
Username: Jackhammer
Post Number: 2
Registered: 10-2007
Posted From: 76.84.65.125
| | Posted on Thursday, October 04, 2007 - 01:42 am: |
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Time for the longer version. One supply day the local brew supply store manager threw a 2042 into my bag because it was well past the optimal date. It sat in my fridge for over a year. I decided to go back to basics on a beer to get a better feel for base grain flavor and straight hopping, so I drew up a really simple german lager. I noticed the 2042 and decided to split the batch at ferment. The other half got 830 (as a yeast builder for a maltier beer to follow it). Well, after a week in a starter I almost threw out the 2042, but then it started to bubble. In a few days I was making a bigger starter for it, and it went into half the batch.
I was really impressed with the outcome of the 2042 half. The 830 was nowhere as interesting.
I have found the lighter profile beers are harder to make taste really good and have probably avoided them a little. I now want to compare the 2042 with the Czech or Bohemian strains. I would really appreciate inputs on those, but I confess that I want to go back to the maltier stuff now that autumn is coming (supposedly). |
John Baer
Member
Username: Beerman
Post Number: 226
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Thursday, October 04, 2007 - 01:26 pm: |
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Joel,
This past spring I made about 10 batches of pilsner and the only thing I changed was hops and yeast. My grain bill was 90% pils 10% munich and I alternated between sterling and saaz hops. I tried to brew with the same yeast on a batch with saaz and a batch with sterling.
The yeasts I tried were 2278, 2001, 2124 and 2000. The one I liked the best was the 2278 it turned out very malty and I liked it a lot. That's not to say that the others weren't good, 2278 seemed to give me more of what I was after in a Bo-Pils, very malty, dry and crisp.
The one that I have yet to try and which seems to have gotten great reviews is the Staro Prague yeast. I'm hoping to brew another 20 to 30 gallons this week to split between a few more yeast strains, I may have to throw the 2042 into the mix to compare it.
JB |
Joel Halpine
New Member
Username: Jackhammer
Post Number: 3
Registered: 10-2007
Posted From: 76.84.65.125
| | Posted on Thursday, October 04, 2007 - 10:49 pm: |
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John,
I shoot for 1 batch (10 gallons) every 5-6 weeks, so you guys are maniacs. So maniac, I appreciate your diligence into lager strains, and would REALLY appreciate hearing about your outcomes.
By the way, why do I only see wyeast strains. Is it a preference, or just that they only seem to make ale yeasts?
Mike, I hope you got some kind of info you can use. I didn't mean to convert this to a thread on lager strains. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1336
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Thursday, October 04, 2007 - 10:57 pm: |
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John, that's very interesting - keep us posted on your results.
I, for one, am so all-over-the-road (and not just because I'm drunk) with my styles that I haven't yet gotten into to the "split the same wort 5 different ways" or same-recipe, one-variable-different kind of brewing. It's always great to hear from someone that is doing that kind of experiment. |
Mike G.
Member
Username: Mikeg
Post Number: 177
Registered: 04-2005
Posted From: 64.68.172.114
| | Posted on Friday, October 05, 2007 - 01:51 am: |
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John, as graham said, please keep us updated on your experiences.
Joel - no offense taken. Post away. Even though I am a relative newb in brewing experience (even though I have brewed for 9 years), I have found yours- and John's data points to be useful.
I always enjoy corresponding with people with real brewing experience - not just someone parroting the popular opinion on brewing subjects. The threads have a life of their own, just like in normal discourse.
By the way, I am re-thinking my choice of lager yeast strains for lager season. Maybe I will pick up a 2007 or 2042 for a more typical american lager flavor profile (for the family) and a 2124 or 2278 (or even staropramen) for a more "correct" pils. I see midwest supplies still has staro prague yeast (on sale, 4.75) I don't think it is a full-time strain now. |
John Baer
Member
Username: Beerman
Post Number: 228
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Tuesday, October 09, 2007 - 02:18 pm: |
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Yeah,
I've typically been all over the board and there were only a couple of beers that I would brew repeatedly. But I recently decided to get more focused on style to get my consistentcy and technique dialed in as well as to do some experimentation. Not to mention that the "research" is quite enjoyable.
What I'm trying to do is brew ten gallons at a time split between two yeasts and then do another 10 gallons on the yeast cakes, only changing the hops. I'll keep you updated.
Mike,
From what I understood the Staropramen is seasonal so if your inclined you may want to pick some up. I just built up a starter of this and some 2278 for a ten gallon batch this week.
JB |
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