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Wyeast 2308 Munich Lager View larger
Wyeast 2308 Munich Lager
Wyeast 2308 Munich Lager Wyeast 2308 Munich Lager

Wyeast 2308 Munich Lager

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    This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.

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    Data sheet

    Good for stylesLager
    Good for stylesBock
    TypeLagers
    BrandWyeast
    AttenuationLow
    Alc. Tolerance (ABV)9%
    SpeciesSaccharomyces pastorianus
    TypeLiquid

    This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.

    PRODUCT FEATURES:

    Use to: Doppelbock, Eisbock, German Pilsner, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier, Traditional Bock, Vienna Lager

    Fermentation temperature: 9-13°C

    Flocculation: medium

    Apparent attenuation: 70-74%

    Alcochol tolerance: 9% ABV

    Dosage: add to 5 gallons (19 L) of wort. >1.060

    INGREDIENTS:

    Yeast Saccharomyces pastronarius
    Nutrient

    MANUFACTURER:

    Wyeast Laboratories, Inc.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    The yeast vial should be refrigerated (1-4°C).

    1.Remove Activator from refrigeration ( 1-4 °C) and allow to come to room temperature just prior to use.
    2.To activate, locate and move the inner pouch to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient pouch. Confirm the inner pouch is broken. If you do not require proof of activity, proceed to the 5th step and Direct Pitch. Contents of inner pouch do not need to be transferred to your wort when not Activated.
    3.Shake the package well to release the nutrients.
    4.Allow the package to swell for 3-5 hours or more (it is not necessary for this package to fully swell before use) at ambient temperature (approx. 70 °F, 21 °C).
    5.Use sanitizing solution to sanitize the package before opening.
    6.Shake well, open and pour the Activator into 5 gallons (19 L) of well-aerated or oxygenated wort up to 1.060 OG at 65-72 °F (18-22 °C). Maintain temperature until fermentation is evident by CO2 bubble formation, bubbling airlock, or foaming on top of wort. For high gravity or low temperature fermentations, additional yeast may be required.

    NET WEIGHT:

    125ml

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