Beer Forum

Anyone use either of these yeasts yet? Thinking of giving them a whirl and was looking for some insight...

Wyeast 2247-PC European Lager Yeast
Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export
Profile: This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a
distinctively crisp finish.

Alc. Tolerance 10% ABV
Flocculation low
Attenuation 73-77%
Temp. Range 46-56°F (8-13°C)


Wyeast 2487-PC Hella Bock Yeast
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 70-74%
Temp. Range 48-56°F (9-13°C)

Haven't brewed with them but Rock Bottom split a batch of one of their light lagers into thirds and fermented each batch with one of three PC strains and I got to try all three.

They're unsure of the origin of 2247 but think it might be Carlsberg.
2487 is from the old Austrian brewery that made Samiclaus.
2782 is Staropramen.

They were all good, I guess it really depends on what you're brewing and looking for. I liked 2782 the most for the light lager.

brewinhard wrote:Anyone use either of these yeasts yet? Thinking of giving them a whirl and was looking for some insight...

Wyeast 2247-PC European Lager Yeast

My wife made a Classic Americal Pilsner with this yeast a couple of weeks ago. It is still fermenting, so it is too early to tell. It did through a lot of sulfur for the first few days. We are going to be using the yeast cake for several other lagers this winter, so we hope it is a good yeast.