Author Topic: Wyeast 2633 or W-34/70?  (Read 217 times)

Offline TXFlyGuy

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Wyeast 2633 or W-34/70?
« on: October 15, 2020, 09:51:32 PM »
We plan to brew up a nice light Euro (i.e., German) style lager soon.

As we have plenty of very fresh 2633 on hand, I was wondering how it would work in a Munich Helles, or a German Pils?

We had great success with the W-34/70 before, but thought the 2633 might be worth a try.

Any thoughts?

Offline ynotbrusum

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Re: Wyeast 2633 or W-34/70?
« Reply #1 on: October 15, 2020, 09:57:35 PM »
I have no experience with this blend of strains, but I suspect it will work fine in the other German styles.  Anytime a blended yeast is re-pitched, I wonder which of the underlying strains will become dominant.  So, I would likely not have it as a candidate for serial re-pitching, but give it a shot, I am pretty sure it will be a good result in another German lager on the second use.
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Offline BrewBama

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Wyeast 2633 or W-34/70?
« Reply #2 on: October 16, 2020, 12:30:03 AM »
I think of Pils and Helles as very “crisp” beers.  Though I do not have experience with this yeast blend, the description alone would steer me away from 2633: “This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.”


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Offline TXFlyGuy

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Re: Wyeast 2633 or W-34/70?
« Reply #3 on: October 16, 2020, 12:10:12 PM »
This would actually be the third generation, as Gen #2 is hard at work in another Fest Bier.
We may just give it a try...buy maybe in something closer to a Vienna Lager instead of a straight Pils.

That 34/70 is hard to beat, and we have had great success with it...after we panicked due to the 72 hour lag time on the initial pitching.

Offline erockrph

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Re: Wyeast 2633 or W-34/70?
« Reply #4 on: October 17, 2020, 05:37:34 PM »
I've only repitched 2633 for one generation (Usually Märzen > Doppelbock), but I can't say that I've noticed a big change in character upon repitch. Either yeast would work fine for the beers you're brewing. If I had a fresh pitch of yeast ready to go for a particular style, I'd probably use it instead of the dry yeast just for that reason.
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Offline goose

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Re: Wyeast 2633 or W-34/70?
« Reply #5 on: Today at 03:17:22 PM »
I think of Pils and Helles as very “crisp” beers.  Though I do not have experience with this yeast blend, the description alone would steer me away from 2633: “This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.”


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Not to be contrary, Brewbama, but in my humble opinion. Helles should always emphasize a light body with smooth maltiness and I judge them as such.
Pils, yes they should be crisp and clean. I have used 2124 in my Helles in the past and am going to use 34/70 the next time I brew it (it's been a couple years since I made that style).  No experience with 2633.

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Offline BrewBama

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Wyeast 2633 or W-34/70?
« Reply #6 on: Today at 05:54:46 PM »
I think of Pils and Helles as very “crisp” beers.  Though I do not have experience with this yeast blend, the description alone would steer me away from 2633: “This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.”


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Not to be contrary, Brewbama, but in my humble opinion. Helles should always emphasize a light body with smooth maltiness and I judge them as such.
Pils, yes they should be crisp and clean. I have used 2124 in my Helles in the past and am going to use 34/70 the next time I brew it (it's been a couple years since I made that style).  No experience with 2633.

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+1. I’ve confused the term ‘light bodily’ with ’crisp’.

I guess I simply meant the term ‘full body’ described by the yeast mfr would mean 2633 would not be my first choice for a Helles or Pils.


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« Last Edit: Today at 08:14:06 PM by BrewBama »
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Offline purduekenn

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Re: Wyeast 2633 or W-34/70?
« Reply #7 on: Today at 08:13:31 PM »
Haven't used 2633 but I have 34/70 for Helles and this yeast will make a nice Helles in my opinion.