| Author |
Message |
    
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: | 
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
|
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: |
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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. |
Brews and Views Archive 2007 
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