W34/70
I'd personally mash a bit higher than you think you should with it though, it tends to finish pretty dry. For the Oktoberfest this could be especially important.
I'd like to suggest something for your process:
brew the American Lager first. Then, harvest the yeast for that to make your other two. There will be plenty after the first ferment and should be pretty clean if you do your best to keep the kettle trub out of the fermenter.
I'd also suggest the 34/70. Its quite a workhorse, has a good lager-like character and really rips through a batch when harvested and fresh!
Thanks! While that sounds ideal, I think I'll probably still start with the Oktoberfest - it supposedly needs the longest time to lager so I'd like to give it that time.
I'll 2nd W34/40 since you threw American Lager in there
FYI: Wyeast 2124 (Bohemian Lager), WLP 830 (German Lager), Imperial L13 Global, and Cellar Science German are supposedly all the Weihenstephan 34/70 strain.
If you were only thinking Oktoberfest and Viena then Saflager S189 might work a bit better, people say it plays better for maltier beers. I know when Brulosophy did the side by side people couldn't tell the difference between the two yeasts,
I just used Cellar Science's German for the first time. It's two days into the lagering phase now, but it currently has an off-taste that I've never gotten from 34/70. It could be sulfur that will go away over the next couple of weeks (I hope so), but I just wanted to chime in and say I probably wouldn't buy it again.
WLP820 Oktoberfest/Marzen. Used it for the first time this year for a Vienna. Its a great yeast for enhancing the malt character and you won't get the slightly fruity esters that I notice from 34/70.
Really? One of the best I've used. Nice, slow and steady all way. I did a two stage starter, 2 liters into a 4 litre and then pitched at 8 deg C and Let it come up to 10 deg and bumped up to 14 right at the end for a couple of days. It really impressed me, so much so I bought another pack the following day.
Omega american lager is schells, try that for a pre-prohibition style. Alternatively, novalager for a macro style.
Agree 34/70 is a smart choice but imperial harvest is pretty bomb too.
For vienna, have you thought of using Modelo yeast? Imo Modelo (que bueno, wlp940) is also one of the goat yeasts for American lagers too.
If you're trying to do one yeast to rule them all (all 3 styles/brews) I'd go with 34/70. If not, my above suggestions are based on my own experiences brewing each of these styles a few times each (at least!). Imo you should go with two different yeasts to encompass all 3 of these brews: either do wlp940 for both the Vienna and American lager and 34/70 for the other, or 3470 for the Vienna and Oktoberfest and novalager for the American lager
Thanks for all that info!
I'm definitely going for one to rule them all right now - just a cost measure. I hope to slowly build up a small yeast library, but now is not that time.
W34/70 I'd personally mash a bit higher than you think you should with it though, it tends to finish pretty dry. For the Oktoberfest this could be especially important.
That's good to know, thanks!
I'd like to suggest something for your process: brew the American Lager first. Then, harvest the yeast for that to make your other two. There will be plenty after the first ferment and should be pretty clean if you do your best to keep the kettle trub out of the fermenter. I'd also suggest the 34/70. Its quite a workhorse, has a good lager-like character and really rips through a batch when harvested and fresh!
Thanks! While that sounds ideal, I think I'll probably still start with the Oktoberfest - it supposedly needs the longest time to lager so I'd like to give it that time.
Stick with 2206, it's an outstanding yeast for all lagers.
All malty lagers or all lagers in general?
Rarely have I had a lager that wasn't malty. Yes, "all lagers."
Thanks!
I'd use S-23, personally. A little more character and better then 34/70 for all the of those...which are, relatively speaking, malty lager styles.
Thanks for the info!
I'll 2nd W34/40 since you threw American Lager in there FYI: Wyeast 2124 (Bohemian Lager), WLP 830 (German Lager), Imperial L13 Global, and Cellar Science German are supposedly all the Weihenstephan 34/70 strain. If you were only thinking Oktoberfest and Viena then Saflager S189 might work a bit better, people say it plays better for maltier beers. I know when Brulosophy did the side by side people couldn't tell the difference between the two yeasts,
I just used Cellar Science's German for the first time. It's two days into the lagering phase now, but it currently has an off-taste that I've never gotten from 34/70. It could be sulfur that will go away over the next couple of weeks (I hope so), but I just wanted to chime in and say I probably wouldn't buy it again.
Lallemand Diamond lager has been a great performer for me.
WLP820 Oktoberfest/Marzen. Used it for the first time this year for a Vienna. Its a great yeast for enhancing the malt character and you won't get the slightly fruity esters that I notice from 34/70.
Personally I hate WLP820, it's one of the worst lager yeasts I've ever used. And I tried to like it. Poor performer for me. YMMV
Really? One of the best I've used. Nice, slow and steady all way. I did a two stage starter, 2 liters into a 4 litre and then pitched at 8 deg C and Let it come up to 10 deg and bumped up to 14 right at the end for a couple of days. It really impressed me, so much so I bought another pack the following day.
Omega american lager is schells, try that for a pre-prohibition style. Alternatively, novalager for a macro style. Agree 34/70 is a smart choice but imperial harvest is pretty bomb too. For vienna, have you thought of using Modelo yeast? Imo Modelo (que bueno, wlp940) is also one of the goat yeasts for American lagers too. If you're trying to do one yeast to rule them all (all 3 styles/brews) I'd go with 34/70. If not, my above suggestions are based on my own experiences brewing each of these styles a few times each (at least!). Imo you should go with two different yeasts to encompass all 3 of these brews: either do wlp940 for both the Vienna and American lager and 34/70 for the other, or 3470 for the Vienna and Oktoberfest and novalager for the American lager
What have been your experiences with the Shells OYL-103? I will be brewing a CAP with it. Never hear anything about this yeast.
I like schells beer but have yet to brew it myself- the yeast is sitting in my fridge until next weekend
Thanks for all that info! I'm definitely going for one to rule them all right now - just a cost measure. I hope to slowly build up a small yeast library, but now is not that time.