I'm considering either Wyeast Bavarian or Munich Lager yeasts (2206 or 2308). I'll make a big starter, of course. Anyone care to share their impressions or thoughts about these strains and how they might work in a festbier?
They're both very good. The 2308 is my favorite but the 2206 is probably a bit more user friendly and likely tops the 2308 in any user polls. Be prepared for a diacetyl rest with either one.
In what ways is it more user friendly?
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