Poll

Which yeast is the best choice for a Märzen?

S-189 Swiss Lager
7 (58.3%)
M76 Bavarian Lager
0 (0%)
M84 Bohemian Lager
1 (8.3%)
W-34/70
4 (33.3%)

Total Members Voted: 12

Author Topic: Best Dry Yeast for a Märzen  (Read 1404 times)

Offline skyler

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Best Dry Yeast for a Märzen
« on: March 24, 2018, 07:11:07 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager
« Last Edit: March 25, 2018, 02:30:51 AM by skyler »

Offline klickitat jim

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Re: Best Dry Yeast for a Märzen
« Reply #1 on: March 24, 2018, 10:06:48 PM »
One smack pack of 2206 into 1L oxygenated 1.040 at 50F morning of brew day. No stir plate. Pitch the whole thing after oxygenating your marzen.

Offline BrewBama

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Re: Best Dry Yeast for a Märzen
« Reply #2 on: March 24, 2018, 10:19:23 PM »
I’ve been using 34/70 for my Vienna Lager and Boston Lager homage with great success IMHO.


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Offline majorvices

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Re: Best Dry Yeast for a Märzen
« Reply #3 on: March 25, 2018, 12:32:03 PM »
In a pinch I'll use the 34/70 if I don't have fresh WY2124 and I can't really tell the difference. I'd use it in a Vienna any day.

Offline dmtaylor

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Re: Best Dry Yeast for a Märzen
« Reply #4 on: March 25, 2018, 12:53:02 PM »
I haven't had great luck with the dry W-34/70.  I think I might try the S-189.
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Offline Robert

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Re: Best Dry Yeast for a Märzen
« Reply #5 on: March 25, 2018, 01:24:49 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager
What do you consider a giant starter?  2L well oxygenated should be the most you need, less if you use Jim's method.  I'd go with W-34/70 for ANY lager style, but NOT the dry version, it doesn't perform like the original liquid cultures (readily avaiable as WY2124 or WLP830.)
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Offline Steve Ruch

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Re: Best Dry Yeast for a Märzen
« Reply #6 on: March 25, 2018, 04:34:40 PM »
I haven't had great luck with the dry W-34/70.  I think I might try the S-189.

☺The S-189 is really good in malty lagers.
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Offline skyler

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Re: Best Dry Yeast for a Märzen
« Reply #7 on: March 25, 2018, 10:48:39 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager
What do you consider a giant starter?  2L well oxygenated should be the most you need, less if you use Jim's method.  I'd go with W-34/70 for ANY lager style, but NOT the dry version, it doesn't perform like the original liquid cultures (readily avaiable as WY2124 or WLP830.)
Pitching half a gallon of dme starter beer into 5.5 gallons of carefully-mashed and boiled wort just seems like a waste. If I crash the starter and decant it, it takes more like 6L, which is too big for me or my stir-plate.

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Offline klickitat jim

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Re: Best Dry Yeast for a Märzen
« Reply #8 on: March 25, 2018, 11:05:54 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager
What do you consider a giant starter?  2L well oxygenated should be the most you need, less if you use Jim's method.  I'd go with W-34/70 for ANY lager style, but NOT the dry version, it doesn't perform like the original liquid cultures (readily avaiable as WY2124 or WLP830.)
Pitching half a gallon of dme starter beer into 5.5 gallons of carefully-mashed and boiled wort just seems like a waste. If I crash the starter and decant it, it takes more like 6L, which is too big for me or my stir-plate.

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I use 1200ml only because I can my starter in 2qt jars. They are 1500ml water 150g DME. I leave the break in the bar. But honestly, 1L is enough, maybe even 750ml... I have not tried finding the low limit. I can't imagine anyone would be able to detect the dilution of 1L 1.040 in 20L 1.060, or whatever your marzen is. I've never detected it in any style I've brewed from Helles to Barleywine.

By the way: With lagers, i chill my starter wort to beer pitching temp before oxygen and yeast, and keep it there. I don't like the idea of dropping yeast temp while it's active and still has work to do.
« Last Edit: March 25, 2018, 11:08:42 PM by klickitat jim »

Offline Robert

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Re: Best Dry Yeast for a Märzen
« Reply #9 on: March 25, 2018, 11:16:51 PM »
I crash and decant the 2L starters for my 1st generation.   Like with Jim's method, I've learned from folks around here the health of the yeast is more critical than the cell count.  (On one thread or another it was pointed out that the difference between pitching 200 billion and 400 billion cells is like 90 min of lag time.) And I've found O2 at the start is actually more effective than a stir plate for growing quantity and quality.  I no longer need two pieces of equipment that each seemed essential once: 3 gal carboy for big starters, and stir plate for smaller ones.  (I am totally with you that I want no nasty dme wort going into my lager!)
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Offline klickitat jim

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Re: Best Dry Yeast for a Märzen
« Reply #10 on: March 25, 2018, 11:43:09 PM »
I only use yummy DME
Honesty, the difference between crash/decant and pitch it, is probably just effort and time. I've done both and that's the only difference I find.

Offline Robert

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Re: Best Dry Yeast for a Märzen
« Reply #11 on: March 25, 2018, 11:51:33 PM »
Maybe I'm just being like a little kid who doesn't want his different foods touching on the plate!

EDIT l must say, since Denny convinced me yeast rinsing is a waste, now I don't even worry about diluting water (yeah that kinda bothered me, any tampering with my carefully crafted wort.)  Felt great yesterday, just opened up my jar of harvested yeast, dumped it all in, knowing that was just my last batch of beer going in!
« Last Edit: March 26, 2018, 12:02:05 AM by Robert »
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Offline klickitat jim

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Re: Best Dry Yeast for a Märzen
« Reply #12 on: March 26, 2018, 01:43:24 AM »
Probably it's nominal, but it's OUR brewery and we get to geek out or freak out on whatever we want.

Offline Robert

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Re: Best Dry Yeast for a Märzen
« Reply #13 on: March 26, 2018, 01:46:24 AM »
Probably it's nominal, but it's OUR brewery and we get to geek out or freak out on whatever we want.
8)
Rob Stein
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Offline Steve Ruch

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Re: Best Dry Yeast for a Märzen
« Reply #14 on: March 26, 2018, 05:46:28 PM »
I haven't had great luck with the dry W-34/70.  I think I might try the S-189.

☺The S-189 is really good in malty lagers.

I brewed a maibock with it a couple of years ago that got me the second highest score I've ever received.
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