2308 Munich Lager
Liquid Lager yeast from Wyeast.
Lab
Wyeast· Lager · Liquid · 2308
Wyeast· Lager · Liquid · 2308Specs
Attenuation
70–74%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
9–13°C
48–55°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈9% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 2308 Munich Lager
Usually used in
LagerFestbierMarzenBock & Munich Dunkel
Common questions
- What is the 2308 Munich Lager equivalent?
- LalBrew Diamond Lager — the same strain from another lab, the Diamond (Munich 2308) strain.
- What is 2308 Munich Lager's attenuation?
- 70–74% apparent attenuation.
- What temperature should I ferment 2308 Munich Lager at?
- 9–13°C is the recommended range.
- What beer styles is 2308 Munich Lager good for?
- Lager, Festbier, Marzen, and Bock & Munich Dunkel.
- What can I substitute for 2308 Munich Lager?
- WLP838 Southern German Lager Yeast, OYL-109 German Lager II, SafLager W-34/70, and M76 Bavarian Lager Yeast.
Brew with 2308 Munich Lager
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