Author Topic: recommend an oktoberfest yeast  (Read 4145 times)

Offline wort-h.o.g.

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recommend an oktoberfest yeast
« on: February 21, 2013, 12:21:11 PM »
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

Online Pinski

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Re: recommend an oktoberfest yeast
« Reply #1 on: February 21, 2013, 12:40:27 PM »
2633 is fantastic. If you can do a split batch, do so and compare 2633 to something else your curious about.
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Re: recommend an oktoberfest yeast
« Reply #2 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.
« Last Edit: February 21, 2013, 12:50:36 PM by a10t2 »
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Offline bluesman

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Re: recommend an oktoberfest yeast
« Reply #3 on: February 21, 2013, 12:44:59 PM »
I really like WLP833....and 830 is a close second.
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Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #4 on: February 21, 2013, 12:52:17 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

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

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

just curious

Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #5 on: February 21, 2013, 01:00:41 PM »
I really like WLP833....and 830 is a close second.

WLp 833 was my second choice...any grist consideration, chloride to sulfate ratio, or other considerations with this yeast? planning mash at 1.5qt per lb, 154F for 75 minutes.
« Last Edit: February 21, 2013, 01:02:55 PM by wort-h.o.g. »

Offline denny

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recommend an oktoberfest yeast
« Reply #6 on: February 21, 2013, 01:03:43 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

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

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

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.
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Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #7 on: February 21, 2013, 01:06:52 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

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

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

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

you ferment on the low end of the 46-58F range...46-48F?

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recommend an oktoberfest yeast
« Reply #8 on: February 21, 2013, 01:07:51 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

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

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

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

you ferment on the low end of the 46-58F range...46-48F?

Yep.  My aim is to keep it below 50.
Life begins at 60.....1.060, that is!

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Offline erockrph

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Re: recommend an oktoberfest yeast
« Reply #9 on: February 21, 2013, 01:08:42 PM »
I used 2633 on my fest last year and was very happy with the results. I'm still just getting my feet wet in the world of lagers, but I will definitely be going back to 2633 again. I brewed mine using a swamp cooler in the middle of August, but it was still very clean despite a bit of temperature fluctuation.
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Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #10 on: February 21, 2013, 01:13:16 PM »
wow good info..its going to be hard to choose. perhaps it's time to do my first double batch and split it between two yeasts and see how each turns out.

double the fun..double the finished product  :P

Offline davidgzach

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Re: recommend an oktoberfest yeast
« Reply #11 on: February 21, 2013, 01:17:17 PM »
I really like 2206 for my lagers too, however I side towards 2633 for my Oktoberfests.  I hear a double batch calling you!   ;)

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Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #12 on: February 21, 2013, 01:33:21 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Offline morticaixavier

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Re: recommend an oktoberfest yeast
« Reply #13 on: February 21, 2013, 01:44:43 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Acid malt is just malt sprayed with lactic acid, so that's not going to help with the bicarb. don't know the answer to this though

magnesium, use epsom salts.
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Offline wort-h.o.g.

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Re: recommend an oktoberfest yeast
« Reply #14 on: February 21, 2013, 01:47:46 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Acid malt is just malt sprayed with lactic acid, so that's not going to help with the bicarb. don't know the answer to this though

magnesium, use epsom salts.

epsom salts - same calculation (1 for 1 substitute) used in bru n water for the magnesium addition?
« Last Edit: February 21, 2013, 02:02:58 PM by wort-h.o.g. »