Second lager

Discussion in 'Homebrewing' started by inchrisin, Apr 9, 2013.

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  1. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'm using Wyeast Munich Lager 2308 for the first time. I'm making a pretty standard run-of-the-mill German lager and I'll need about 500billion yeast cells. I'm hoping to get feedback on what temp I should ferment at. I've got a fridge that should be able to handle any temp range. Anyone played around with the temp range on this strain?
     
    #1 inchrisin, Apr 9, 2013
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I haven't really played around with a range of temps for 2308. I have always started with 50F and stayed there, plus a diacetyl rest toward the end. It works well enough that I don't feel a need to experiment.

    Edit: I should add that I do pitch a few degrees lower than 50F and let it rise over the first day or so, but I do cap and hold it at 50F until the diacetyl rest.
     
    #2 VikeMan, Apr 9, 2013
  3. geocool

    geocool Savant (1,233) Jun 21, 2006 Massachusetts

    Me too. 50-52F, plus a diacetyl rest. I got my first gold medal with my Traditional Bock done this way.
     
    #3 geocool, Apr 9, 2013
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I like the idea of starting around 46 or 48. It'll be kind of tricky and take a lot of ice, but by the time it hits the fridge it should have warmed up a few degrees.
     
    #4 inchrisin, Apr 9, 2013
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