Subject: Wyeast #2042 (Danish lager)
Date: 1989-02-10 15:20:39 GMT
Len Reed writes about a high terminal gravity with his beer made
with Wyeast Danish lager yeast. I have had a similar experience.
With a steam beer recipe that I've made about 6 times with very
little variation, switching from #2035 (don't remember it's name)
to #2042 with no other changes gave me a terminal gravity of 1.018
instead of 1.013. I think of this batch as "Danish Steam Syrup".
The data I have from Wyeast claims attenuation of 4-5% less with
2042 as compared to 2035 but I didn't realize the implication of
this at the time. Since then my supplier has confirmed that 2042
just doesn't munch as much of the sugars.
So it is possible the 160 degree mash is another red herring, although I
realize that all the popular literature says 160 should give a large
fraction of dextrins. Perhaps an experiment with a starter and some
dry malt extract with known characteristics might clear things up.
Speaking of Wyeast, I just pitched some #1098 ("Whitbread", a newly
released strain) into a starter. I sure hope it is better than #1028.
That stuff got pulled by Wyeast and I had the misfortune to discover
why - it didn't flocculate properly! Another bit of disillusionment,
this Wyeast. But #2007 is great stuff! Old reliable!
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