Subject: re: Wyeast #2042 (Danish Lager)
Date: 1989-02-11 15:05:16 GMT
In the Feb 10 digest, Pete Soper <email@example.com> writes:
"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!
In recent months we've been having a "Troubleshooter's Corner" after
the Maltose Falcons meetings and they've been a tremendous success.
I participated in the last one, and a very curious thing happened:
we had along the way three Brittish Ales with an exceptionaly fruity
character. They were all made with Wyeast 1098, and two of them
were fermented rather cold (I believe they were between 60-65). I'm
very interested to hear about the results obtained from the different
yeast strains, as you probably are. I'd be very interested if you could
confirm or deny our experiences when your beer is ready. Which one
is 2007 (the American Ale?? == Sierra Nevada)? And how did your supplier
find out that the Danish yeast was less attenuating? I want this kind
of info, and I'll pester the fellow who runs the shop to find out.
(The Falcon's Nest homebrewing BBS sysop 818 349 5891)
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