Post Number: 845
Posted From: 184.108.40.206
|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.
Post Number: 1429
Posted From: 220.127.116.11
|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!
Post Number: 3976
Posted From: 18.104.22.168
|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.
Post Number: 9
Posted From: 22.214.171.124
|Posted on Friday, February 24, 2006 - 12:40 am: ||
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,
Post Number: 503
Posted From: 126.96.36.199
|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.
Culver City Home Brewing Supply
Beerboy AKA The Jolly Brewer
Post Number: 995
Posted From: 188.8.131.52
|Posted on Friday, February 24, 2006 - 04:42 pm: ||
I'll second 830, great all round lager strain.
Post Number: 4738
Posted From: 184.108.40.206
|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.
Post Number: 1078
Posted From: 220.127.116.11
|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!
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
Post Number: 340
Posted From: 18.104.22.168
|Posted on Friday, February 24, 2006 - 07:14 pm: ||
I've been using 2206.
Post Number: 5446
Posted From: 22.214.171.124
|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.
Post Number: 2093
Posted From: 126.96.36.199
|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...
Post Number: 366
Posted From: 188.8.131.52
|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!
Post Number: 846
Posted From: 184.108.40.206
|Posted on Saturday, February 25, 2006 - 01:26 pm: ||
Sounds like 830 or 838 is the way to go.
Post Number: 416
Posted From: 220.127.116.11
|Posted on Saturday, February 25, 2006 - 04:52 pm: ||
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.
(Message edited by chriscolby on February 25, 2006)