Any thoughts or recommendations in using Wyeast 2308 Munich Lager rather than Wyeast 2206 Bavarian Lager? I’m brewing a Traditional Bock. It appears the temp range and attenuation of each are similiar. However, is there anyone out there with experience using these yeast strains that can share any insights?
I just finished drinking a batch of Dunkel and had to make the same substitution (last minute decided to brew and that’s all the local shop had that was even close) I could detect no noticeable difference between this batch and the last one I brewed (wasn’t doing a side-by-side test though).
Looking at Wyeast’s web page they imply that 2206/2124/2308 are all pretty interchangeable.
Thanks. I found myself on a similiar situation at my local shop; I guess I’ll go for it and se what happens…Cheers