Wyeast 2308 Munich Lager

SKU# Y2308

Flat Rate Shipping only $7.99 only from Northern Brewer

Wyeast 2308 Munich Lager is a unique yeast strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.

Total:
$6.99

Availability: Out of stock

Wyeast 2308 Munich Lager - Beer Yeast

More Views

  • Wyeast 2308 Munich Lager - Liquid Beer Yeast
Product Details

A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-56° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleLager
Min Fermenting Temp48
Max Fermenting Temp56
FlocculationMedium
Min Attenuation %70
Max Attenuation %74
Reviews
4.1 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
3
2
2
0
0
Bad service
The yeast arrived two days after promised and the inside bag had already been popped. Unable to use it after paying alot for shipping. Not happy!
February 26, 2016
Not too finicky
I used an entire container plus 1 lb of extra light DME, an ounce each of Equinox (first wort) and Mosaic (hopstand), plus Wyeast 1056, to make an incredibly drinkable IPA. The malt backbone stands up to hops.
January 13, 2014
Not too finicky
I use this moslty for a Doppel Bock. I like to brew it in the winter, letting it sit in my unheated basement for around 5 weeks altogether. This yeast does the job, contributes to a nice, full flavor.
January 13, 2014
Great yeast if used right
Simple to set up and works great. The air/fuel mixture was easy to adjust and it makes life a whole lot easier. Will get the wort to a rolling boil quickly and the tri clad bottom of the pot can take the heat. Also, when making smaller batches while it does a pretty good job of portecting the BIAB bag while heating up to a 168F mash out. The base of the burner is very sturdy and even at a full rolling boil there is little to no movement at all.
June 1, 2015
Great yeast if used right
My house lager yeast. Really like the malty profile. A bit fruity if fermented too warm, handles the cool end of its range well, but then activity drops off really fast if any cooler. Recommend a modest pitching rate, at least. Definitely needs a diacetyl rest at about 70 degrees for a couple of days after fermentation to clean things up, do NOT skip that part, but then everything comes out really smooth. Seems to like crash cooling to lagering temps at that point. Some nutrient recommended with anything above 1.050. Makes a tight yeast cake.
June 1, 2015
Lots of diacetyl
First off, I did not brew the basic recipe. Instead I took hints from the other reviewers and brewed what I would describe as a Dark Chocolate Coffee Milk Stout. This is the 9th Stout I have brewed and one of the best. Here is what I did. 1) S-04 yeast, made a big starter of roughly 300B cells. 2) Brew as directed but did not add coffee during the brew. I added 1 lb lactose near end of the boil. And used RO water for brewing. 3) During primary fermentation (1 week for me), I soaked the coarse ground coffee on Jim Beam. I also roasted and crushed 8 oz cocoa nibs and scraped and chopped 2 vanilla beans and let these also sit on the Jim Beam. I actually waited a few days to soak so I would not over do it (2-3 day soak) 4) I added the items soaking on alcohol when I racked to seconday. I did not add all the Jim Beam residual but did add roughly 2 oz of it. I let all of this sit on secondary for 3 weeks. Was very good at bottling. And even smoother 1 month later. Tasted more 'chocolaty' than the chocolate stout I made recently. And the coffee flavor/aroma was smooth. There is a slight fruity background (from the s-04 yeast), which I like. I fermented at 65 degrees and ended up at 5.4%. 1oz dextrose per gallon carbonates it nicely. 1oz lactose was not too much as it does not taste too sweet to me. I might even try 1.5 oz lactose next time.
March 24, 2015
Lots of diacetyl
I've used this yeast twice now and ended up with a very diacetyl-laden beer both times. This ferments strong for a lager yeast, even at the lower range of 48 degrees F, and attenuates nicely. I used a 2 day diacetyl rest the first time at 60 degrees at the end of fermentation, yet diacetyl still came through. I upped this to 5 days the second time using it, and while none was detectible after the rest phase, the flavor came through upon lagering. I really want to like this yeast, but it's really difficult to work with.
March 24, 2015
Q&A
Start typing your question and we'll check if it was already asked and answered. Learn More
No questions have been asked about this item. Be the first!

Please wait...

Your selected product has been added to your Cart.

Continue shopping
View cart & checkout