From the HBD Archive
From: Len Reed <>
Subject: Wyeast #2035 (New Ulm)
Date: 1990-05-08 01:41:50 GMT

I meant to use Wyeast Bavarian yeast for my "Dos Equis," but I had
a stupid accident with it. (I left the swollen package so long it
burst.) Anyway, I had to use New Ulm (#2035), which I've never
tried before.

Does anyone have any tips on this yeast? (Byron Burch, in zymurgy,
says this is a yeast that people love or hate, so of course it was
a poorer choice for a new recipe than Bavarian, which I know and
love.) In particular, what temperature schedule should I follow?
I don't plan on doing a diacetyl temperature boost unless I'm told
it's needed for this yeast.

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