[mtnandy]

I went to my LHBS to pick up a smack pack of Wyeast 2206 for my late O-fest that I will be brewing next weekend, and they were out of that and most other varieties of lager yeast. My question is this: out of the in-stock yeasts listed below, which would be the best substitute? I have to get one by tomorrow to have time for my starter.

2000 Budvar Lager
2007 Pilsen Lager
2001 Urquell Lager
2035 American Lager
2565 Kolsch
1007 German Ale
WLP001 California Ale

I went ahead and picked up some of the 2000, but I might just save it for a later brew if there is a better choice for my O-fest.

[tschmidlin]

I think I would use either 2000 or 2001.  Maybe 2007.  But I wouldn't use the rest of them for an o-fest if I could help it.

Of course, that's assuming you have control over your fermentation temps.

[tom]

Here's what Wyeast recommends for Oktoberfests:   
    2124 - Bohemian Lager™
    2206 - Bavarian Lager
    2308 - Munich Lager™
    2633 - Octoberfest Lager Blend™

[bluesman]

I use White Labs yeasts for my Ofests, but I checked the equivalent Wyeast strain and...

WLP830 German Lager Yeast = 2124 Bohemian Lager Yeast
WLP833 German Bock Yeast = 2487 Hella-Bock

I think you'll be in real good shape with any of these yeast strains.

[tschmidlin]

Guys, the only options are in the list.  Pick one.

2000 Budvar Lager
2007 Pilsen Lager
2001 Urquell Lager
2035 American Lager
2565 Kolsch
1007 German Ale
WLP001 California Ale

[tom]

Loosely quoting Denny "why brew if you have your malt and hops, but not your yeast?"

[tschmidlin]

Denny really says that?

I'm more of a "try it and see what happens" kind of person.  Who knows, you might make something great.

[tygo]

WLP833 German Bock Yeast = 2487 Hella-Bock

I believe this one is wrong on Kristen England's chart.  2487 is supposedly the Samiclaus strain.  I think 833 is Ayinger.

[malzig]

2000 or 2001 should be fine.   2007 would be my last choice.

[denny]

Denny really says that?

I'm more of a "try it and see what happens" kind of person.  Who knows, you might make something great.

Well, Tom kinda paraphrased it....I was really referring to starters and said "If your yeast isn't ready, you;re no more ready to brew than if you don't have malt and hops".  That said, I'm not enough of a "try it and see what happens" guy that I'd go for a vastly different ingredient.  But it looks like there are some reasonable choices on the OP's list.

[tschmidlin]

Oh, that's different.  It is one thing to say "the yeast isn't ready", it is something else to say "I can't get the exact strain I want".

I would use a vastly different ingredient just to see what happens, but I wouldn't expect it to taste traditional.  So you could make an o-fest with kolsch yeast, you just shouldn't expect it to taste like an o-fest.

[denny]

Oh, that's different.  It is one thing to say "the yeast isn't ready", it is something else to say "I can't get the exact strain I want".

I would use a vastly different ingredient just to see what happens, but I wouldn't expect it to taste traditional.  So you could make an o-fest with kolsch yeast, you just shouldn't expect it to taste like an o-fest.

And if it didn't taste like an Ofest, then you wouldn't be making an Ofest, right?  You'd be making a malty beer using kolsch yeast.

[tschmidlin]

Agreed, that's why I said I wouldn't use the rest for an o-fest.

But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think?  Like "black IPA" is a good short hand description of the flavor of the beer, but a stupid name.

[Will's Swill]

Oh, crap.  Here we go... 

Just read about the Deschutes/Boulevard White IPA in Zymurgy...

[denny]

But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think? 

Actually, no I don't think so...at least it doesn't work for me.  YMMV.