Author Topic: Oktoberfest 2011  (Read 10921 times)

Offline gordonstrong

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Re: Oktoberfest 2011
« Reply #15 on: April 26, 2011, 05:16:57 AM »
I would avoid the Oktoberfest yeast as well.  It throws way too much sulfur for my taste.  Didn't have problem with it finishing.  I just didn't like the resulting flavor profile.

The Ayinger yeast works great.  2206 works well for just about any lager too, but it will attenuate more.  Love how clean it is, though.  I use the Ayinger (WLP Bock) yeast for that style personally, but I agree that 2206 is fine.
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Offline hopfenundmalz

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Re: Oktoberfest 2011
« Reply #16 on: April 26, 2011, 05:27:13 AM »
On a different note. I've done multiple blind tastings of various German and American examples and find that there's a distinct taste difference between the American and the German examples. I can't quite put my finger on the difference but is there.

Could it be... oxidation?

The reason that I seldom buy German beer in the US. 

For the others, often German beers here have a "honey" aroma, or the hops bitterness has turned from smooth and delicate to rough and harsh.  These defects are not in the beers in Germany, and are signs of oxidation.  Man, we have to get back there to see some friends soon!
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Offline bluesman

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Re: Oktoberfest 2011
« Reply #17 on: April 26, 2011, 06:47:10 AM »
On a different note. I've done multiple blind tastings of various German and American examples and find that there's a distinct taste difference between the American and the German examples. I can't quite put my finger on the difference but is there.

Could it be... oxidation?

It's a mystery.  :-\

I've debated this effect time and again. I keep going back and forth between aging (which could be an oxidation effect) and the specific varieties of noble hops used to the water profiles. Kai T. had suggested possibly aging the beer on the yeast and the fermenter geometry as a possible effect. Regardless of what it is, the fact is that it is there and it's distinctive.

The tasting that I did last October was done deliberately to try to eliminate the "stale beer factor" but the "distinct taste" amongst the German varieties was still there.

« Last Edit: April 26, 2011, 12:45:29 PM by bluesman »
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Re: Oktoberfest 2011
« Reply #18 on: April 26, 2011, 09:24:24 AM »
The Wyeast version of the same thing (I don't recall the number offhand) is just fine.  It's just the 820 that's bad.

That would be 2206, FWIW.
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Offline SpanishCastleAle

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Re: Oktoberfest 2011
« Reply #19 on: April 26, 2011, 12:16:16 PM »
Mine was brewed the last weekend of March and is in a secondary (corny) right now, will be transferring to the serving keg soon.

Mine was mostly Weyermann Munich Type I with some Global Dark Munich and a little Carafoam.  Hallertau hops.  WLP833 Bock yeast slurry from previous brew.  OG was 1.058 and IIRC the FG was 1.014.  I don't think I decocted but maybe I got frisky that morning.

I like to brew a Maerzen in March to be consumed before Oktoberfest.  Then I'll brew a light colored, slightly hoppier 'Tent Beer' to be tapped in September.
« Last Edit: April 26, 2011, 12:18:50 PM by SpanishCastleAle »

Offline Beer Monger

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Re: Oktoberfest 2011
« Reply #20 on: April 27, 2011, 06:28:42 AM »
Any opinions on using WLP830?  I know Gordon says he uses WLP833 (Bock), but I was wondering if anyone had given WLP830 a try(?)
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Offline blatz

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Re: Oktoberfest 2011
« Reply #21 on: April 27, 2011, 06:35:12 AM »
Any opinions on using WLP830?  I know Gordon says he uses WLP833 (Bock), but I was wondering if anyone had given WLP830 a try(?)

830 is my 'house' lager strain - I get it from a pro friend and since i make lagers frequently, I just cycle through it, splitting slurries along the way to keep the gens below 5.

anyway, 830 makes a great Festbier.  I've used the 833 Wyeast equivalent (Hella-bock) once, and have had others made with 833 and I will say, it does seem to accentuate the malt a bit more which would make it ideal for the style. But 830 is a solid second choice. 
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Offline bluesman

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Re: Oktoberfest 2011
« Reply #22 on: April 27, 2011, 06:36:07 AM »
Any opinions on using WLP830?  I know Gordon says he uses WLP833 (Bock), but I was wondering if anyone had given WLP830 a try(?)

I think 830 is a great festbier yeast. It lends a very clean and attenuable quality to the beer which can desireable in an Ofest. You may want to adjust your recipe to work with the yeast as far as the maltiness. Either bump the chloride to sulfate ratio, increase the mash temp and/or adjust your grist to accomodate the attenuability of this yeast.
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Offline gordonstrong

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Re: Oktoberfest 2011
« Reply #23 on: April 27, 2011, 06:39:49 AM »
I think WLP830 is the same as WY2206.  Some of my best lagers were made with 2206.
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Re: Oktoberfest 2011
« Reply #24 on: April 27, 2011, 06:42:46 AM »
I think WLP830 is the same as WY2206.  Some of my best lagers were made with 2206.
Great.  Thanks.  :) 
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Offline bluesman

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Re: Oktoberfest 2011
« Reply #25 on: April 27, 2011, 06:43:44 AM »
I think WLP830 is the same as WY2206.  Some of my best lagers were made with 2206.

WLP830 is Weihenstephan 34/70
WY2206 is Weihenstephan 206
WY2124 is Weihenstephan 34/70

as per mrmalty.com
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Offline blatz

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Re: Oktoberfest 2011
« Reply #26 on: April 27, 2011, 06:44:12 AM »
I think WLP830 is the same as WY2206.  Some of my best lagers were made with 2206.

WY2124 Bohemian Lager Yeast is the one that's been quoted as = 830

WY2206 is supposedly 820 as noted above.

but you've proven Kristen wrong before  ;)
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Offline SpanishCastleAle

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Re: Oktoberfest 2011
« Reply #27 on: April 27, 2011, 08:23:11 AM »
Weihenstephan 206
Wyeast 2206
WLP820

I see a trend! :)

EDIT: And FWIW, Wyeast Hella Bock 2487-PC yeast is NOT the Ayinger strain, that is straight from Wyeast.  So either WLP833 is not the same yeast as 2487-PC or it's not the Ayinger strain.
« Last Edit: April 27, 2011, 08:29:36 AM by SpanishCastleAle »

Offline gordonstrong

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Re: Oktoberfest 2011
« Reply #28 on: April 27, 2011, 11:00:21 AM »
People I respect have said they have gotten good results with 2124, but I haven't used it.

I know 2206 makes good lagers, so take that first-hand.

I know WLP833 is the Ayinger strain; Jeff Renner was involved in obtaining it, so he can confirm.  I know this strain makes good lagers.  I used it in a CAP, and it was great, so it's not just for German beers.  2206 attenuates a bit more than WLP833, but I love the flavor from both of them.  Either would make a great beer.

Beyond that, I'm less sure.  Except that I thought WLP820 threw a lot of sulfur that wouldn't go away.

Even if yeast strains are supposedly from the same sources, I would always evaluate them.  I like some versions from WL and some from WY.  It's a personal opinion.  Plus I like both groups, so I like to support them.
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Offline gmac

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Re: Oktoberfest 2011
« Reply #29 on: April 27, 2011, 11:50:28 AM »
So I had order WL German Lager yeast (my supplier doesn't list the #) and he tells me it isn't in so I need to sub something tomorrow when I go to pick up my order. Can anyone tell me what the # is and what a good sub would be?  Looking for a lager yeast for this O'fest as well as something for a good generic lager yeast. Thanks