Post Number: 328
|Posted on Thursday, July 01, 2004 - 01:54 am: ||
2042 Danish Lager Yeast. Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation 73-77%. (46-56° F, 8-13° C)
Anyone ever use this one? Any tips would be lovely. Tanks.........
Post Number: 82
|Posted on Thursday, July 01, 2004 - 02:09 pm: ||
I had great results with this yeast the one time I've used it. I made a CAP with it that scored in the mid-40s each of the three times it was judged, and won best of show in an inter-club competition. I'd say the Wyeast description is a good one -- especially "accentuates hop characteristics" and "crisp". I'll definitely use this yeast again.
Post Number: 3139
|Posted on Thursday, July 01, 2004 - 04:04 pm: ||
Definitely a very good yeast, IMO...just like they say, clean and crisp.
LIfe begins at 60...1.060, that is.
Post Number: 241
|Posted on Wednesday, July 07, 2004 - 05:24 pm: ||
I've used this yeast on occasion when it could be found. It made one of the best Dortmunder Exports that I've ever made. I used #2206 this year, but I doubt that it'll turn out as nice.
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers