Subject: Wyeast Danish Lager Yeast
Date: 1989-03-22 04:46:07 GMT
Some time ago I wrote that my dark lager wouldn't fall below 1.021. It's
now at 1.016, and it's completely still. My problem was certainly due
to high mash temperature and very erratic fermentation temperature control.
Someone (Jay Hersch?) said that this yeast would not attenuate well. This
is contrary to the listing supplied by my store: it lists the same apparent
attenuation for this as for the German lager yeasts.
Also, I have made two batches of Pilsner with this yeast, and both fell
to 1.012 and were quite tasty. I like this yeast: it has a softer flavor
than typical German beer, characteristic of genuine Tuborg or Carlsberg.
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