From the HBD Archive
From: lbr@gatech.edu
Subject: re: Wyeast #2042 (Danish Lager)
Date: 1989-02-13 16:42:38 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.

I think that it also doesn't like really cold temperatures. It seems
to quit working when the temperature falls much below 50 degF. I
also probably managed to acclimate the yeast to a high temperature in
the first week of fermentation. (We had a real warm spell and I don't
have a beer fridge.) The temperature in my fermentataion shed went
into the mid 50s yesterday and the stuff is fermenting again. Another
batch--started two weeks later and thus missing the severe warm spell--
fermented fine at lower temperatures, but still couldn't deal well
with 45.

BTW, I got a fine Pilsner using #2402. Fermentation and aging took
place at about 50. Attenuation was fine. It has a softer flavor
the the standard (P.U.), but I'd call this a difference rather than
a flaw. It is by far the current house favorite.

> 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.

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