I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...
both exceptunal yeast. i think 835 is the best of both of these.
Ken, you think which is the best of these 2? I am assuming you mean 833, I have not used either or made a pilsner before this. I know everyone seems to say 830 for hoppy and 833 for malty, but I see them used in similar recipes, so I am looking to find out which I like.
should have clarified.....i like both 830 and 833 very much. of the two if i had to pick, I like 830 better for my pils....but both are rock solid choices. as far as 835, i feel its contributes the best of what 830 and 833 offer.
EDIT: also for higher OG (1.060+) , I like 830 vs 833 as I have achieved higher attenuation.