| Author |
Message |
    
don price
Advanced Member
Username: Donzoid
Post Number: 845
Registered: 02-2003
Posted From: 24.94.127.9
| | Posted on Friday, February 24, 2006 - 12:02 am: | 
|
I'm looking at doing my first real lagers in a few weeks. What White Labs lager strain do you reccommend as being reasonably idiot-proof and forgiving? Styles to be brewed would include hard-water pilsner (dortmunder), o-fest, and whatever else sounds good when the time comes.
Thanks,
Don |
Ken Anderson
Senior Member
Username: Ken75
Post Number: 1429
Registered: 11-2002
Posted From: 69.168.141.10
| | Posted on Friday, February 24, 2006 - 12:31 am: |
|
There may be others, but I would suggest WLP833. It has worked very well for me.
Good luck with the lagers!
Ken |
Chumley
Senior Member
Username: Chumley
Post Number: 3976
Registered: 02-2003
Posted From: 63.227.171.151
| | Posted on Friday, February 24, 2006 - 12:35 am: |
|
WLP838 is also very good. WLP833 is excellent, but one word of caution: I tried it at 62°F once, and it came out very fruity. But I suppose damn near every lager yeast would be fruity at 62°F. |
pilznbeenthere
New Member
Username: Pilznbeenthere
Post Number: 9
Registered: 12-2002
Posted From: 66.189.213.130
| | Posted on Friday, February 24, 2006 - 12:40 am: |
|
Hi Don,
Pick whatever yeast sounds good for what you're after, then create a large starter, well in advance. For a Bohemian Pils, my routine includes a 3-4 qt starter.
I say well in advance, because some WL or WY strains seem to take days to get going. This can be especially so in the winter time, or if the vial/smackpack is aged.
Hope this helps,
Chris |
Greg Beron
Advanced Member
Username: Gberon
Post Number: 503
Registered: 03-2003
Posted From: 66.81.20.173
| | Posted on Friday, February 24, 2006 - 02:33 am: |
|
My favorite all-purpose lager yeast is WLP830. It attenuates well for a clean finish and doesn't throw off as much sulphur as must of the others.
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com
|
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 995
Registered: 03-2003
Posted From: 217.44.52.121
| | Posted on Friday, February 24, 2006 - 04:42 pm: |
|
I'll second 830, great all round lager strain. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4738
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, February 24, 2006 - 04:56 pm: |
|
As far as I can tell, White Labs WLP830 is the same strain as Wyeast 2206. These are indeed both very good general purpose lager yeasts. |
Beertracker
Senior Member
Username: Beertracker
Post Number: 1078
Registered: 03-2002
Posted From: 207.155.34.42
| | Posted on Friday, February 24, 2006 - 05:41 pm: |
|
I'd third WLP830-German Lager or I might also suggest the WY2124-Bohemian Lager (a.k.a. 34/70 Weihenstephaner) which is the most widely used lager yeast in the world. It does however benefit from a diacetyl rest, but the trade-off is that it's very forgiving temperature wise. Just my 2-cents! 
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
|
Roger
Intermediate Member
Username: Roger456
Post Number: 340
Registered: 12-2004
Posted From: 64.142.50.192
| | Posted on Friday, February 24, 2006 - 07:14 pm: |
|
I've been using 2206. |
Denny Conn
Senior Member
Username: Denny
Post Number: 5446
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 24, 2006 - 07:58 pm: |
|
If WLP 830 is the same as WY2206, that's what I'd recommend also. Although, WLP833 doesn't suck!
LIfe begins at 60...1.060, that is.
|
Hophead
Senior Member
Username: Hophead
Post Number: 2093
Registered: 03-2002
Posted From: 167.4.1.38
| | Posted on Friday, February 24, 2006 - 09:11 pm: |
|
I also like the 34/70 strain (WY2124). All of those listed are good, don't fear the lager yeast! They are your friends... |
michael atkins
Intermediate Member
Username: Mga
Post Number: 366
Registered: 11-2003
Posted From: 216.170.58.10
| | Posted on Saturday, February 25, 2006 - 03:54 am: |
|
I love WLP 838 Southern German Lagger Yeast.
I have dumpted on the (previous batch) cake, one right after the other, up to 6 times, last year and again this year, during the lager season without a problem.
I have also violated some very important primary and lagering fermentation temperature rules; (Come on now, admit it. We have all done it!) without any noticeable consequences.
Love This Hobby!
http://msnusers.com/micksbrewery
|
don price
Advanced Member
Username: Donzoid
Post Number: 846
Registered: 02-2003
Posted From: 24.94.127.9
| | Posted on Saturday, February 25, 2006 - 01:26 pm: |
|
Sounds like 830 or 838 is the way to go.
Thanks!
Don |
Chris Colby
Intermediate Member
Username: Chriscolby
Post Number: 416
Registered: 03-2003
Posted From: 70.113.58.97
| | Posted on Saturday, February 25, 2006 - 04:52 pm: |
|
Hey Chumley,
At 62 °F, or thereabouts, most lager yeasts will show a moderate amount of fruity esters (for a lager). At least, this is true for the strains I've tried.
The level of esters seems to me to be very dependent on pitching rate, aeration and stable fermentation temperatures. A 1-gallon starter (per 5 gallons) and heavy aeration go a long way to minimizing the esters. Likewise, if you cool the wort all the way down to pitching temperature (instead of starting hot and cooling down to fermentation temperature later), you'll be better off.
From my experience, Octoberfest strains work great if you want to use lager yeast, but can't get the fermentation temperature all the way down to the appropriate range. (In the case of Octoberfests, their recommended range extends up to 58 °F.)
I've made a few Vienna lagers at 65 °F and had good results -- a smooth, all-around lager-like beer, albiet with an ester level high enough to notice, but not to be distracting.
Chris Colby
Bastrop, TX
(Message edited by chriscolby on February 25, 2006) |
Brews and Views Archive 2006 
Closed: New threads not accepted on this page