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recommend an oktoberfest yeast

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wort-h.o.g.:
Looking for ideas on my Oktoberfest lager yeast choice. interested in any pros / cons and recommended yeast. i have a controlled chamber, and the 12# grain, 5.8ga, 90-minute boil recipe is 50% vienna, 34% munich, and 17% german pilsner. Hop schedule is magnum (.33oz 60min), and hallertauer late additions (.75oz 20min, .75 oz 10min).

my first thought was wyeast 2633, however haven't used it and i'm open to suggestions.

thanks

Pinski:
2633 is fantastic. If you can do a split batch, do so and compare 2633 to something else your curious about.

a10t2:
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

bluesman:
I really like WLP833....and 830 is a close second.

wort-h.o.g.:

--- Quote from: a10t2 on February 21, 2013, 12:42:34 PM ---For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

--- End quote ---

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

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