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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through December 09, 2007 * Wyeast 2206 Bavarian vs 2308 Munich < Previous Next >

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Kevin Kowalczyk
Junior Member
Username: Itsfunbrewingbeer

Post Number: 57
Registered: 10-2007
Posted From: 12.165.82.136
Posted on Tuesday, December 04, 2007 - 08:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm planning on brewing a doppelbock as soon as I free up some room in my lagering chest, and I have both the Wyeast Bavarian and Munich on hand. Can you guys give me the pros and cons of either strain, especially in regard to making a doppelbock?
 

Skotrat
Intermediate Member
Username: Skotrat

Post Number: 399
Registered: 07-2007
Posted From: 24.34.40.158
Posted on Wednesday, December 05, 2007 - 12:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi,

I have not used the Bavarian for this style but I have used the Munich which produced a very clean, clear and extremely malty brew at 50f.

The Sulfur smell from the primary was somewhat overwhelming but it was well worth it.

I am extremely fond of this strain
 

Brewzz
Intermediate Member
Username: Brewzz

Post Number: 376
Registered: 03-2003
Posted From: 70.112.116.217
Posted on Wednesday, December 05, 2007 - 12:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would go for the Wyeast Munich as well...not having tried the Bavarian either..
 

Bill Walton
Member
Username: Vladie

Post Number: 211
Registered: 06-2003
Posted From: 76.114.69.44
Posted on Wednesday, December 05, 2007 - 01:37 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just to keep the issue confusing, I have used 2206 with great success in a doppelbock. I have not used the Munich yeast before.

I guess maybe the answer is that there are no losers in this situation.

BW
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 8116
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Wednesday, December 05, 2007 - 02:45 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm with BW. I've brewed award-winning doppelbocks with Wyeast 2206; it remains my general purpose lager strain. I find Wyeast 2308 to be more "finicky," although it worked well for me in a Munich helles.
 

Skotrat
Intermediate Member
Username: Skotrat

Post Number: 400
Registered: 07-2007
Posted From: 24.34.40.158
Posted on Wednesday, December 05, 2007 - 03:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

most likely Bill W...

Bill P...

Finicky??? Really? I canot ever remember having issues with the Munich strain.

(Message edited by skotrat on December 05, 2007)
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 8118
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Wednesday, December 05, 2007 - 11:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've found Wyeast 2308 less forgiving in terms of pitching rate and fermentation temperature. As mentioned, it produces quite a bit of sulfur during fermentation, and a diacetyl rest is also recommended. I don't mean that Wyeast 2206 is quite as easy as an ale strain, but it's the most forgiving of the lager strains I've used.
 

Skotrat
Intermediate Member
Username: Skotrat

Post Number: 402
Registered: 07-2007
Posted From: 24.34.40.158
Posted on Wednesday, December 05, 2007 - 01:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh Yes...

I see. I agree that the Munich strain is a strain that you need to baby sit a bit but I do love the final product. It is the stink that I could live without
 

Kevin Kowalczyk
Junior Member
Username: Itsfunbrewingbeer

Post Number: 58
Registered: 10-2007
Posted From: 24.1.100.31
Posted on Wednesday, December 05, 2007 - 01:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The stink is not a factor, I ferment in another building. Maybe I'll do a split batch, and see which beer I like better.