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.