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Old 11-10-2011, 04:55 PM   #1
solbes
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I'm almost ready to get started in making lagers at home. I now have the temp controlled fridge, so I'm pumped to finally delve into the other side.

I like to make a variety of beer types and try to keep a "house" yeast for the different types (e.g. 1968 for english, 3787 for belgian, bells strain for american, 3333 for wheat etc). I want to have the same thing for lagers.

I'm looking to brew the following german lager types over the next year or two and I want to find the strain that is versatile to all of them: Vienna, bock, oktoberfest, plus maybe the odd pilsner or helles.

I've heard good things about Bavarian Lager 2206 and Munich Lager 2308. Which is better and why? I'm looking for decent floc so I don't have to lager for 3+ months, and something that keeps the malt clean and in the forefront. TIA!
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Old 11-10-2011, 04:59 PM   #2
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It depends on what you're making- I like the Bohemian lager strain for my Bohemian pilsners, while I like the Munich lager yeast strain for bocks/maibocks.
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Old 11-10-2011, 05:00 PM   #3
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I like WLP838 for a "general " purpose lager strain. There isn't really a best for all German beers.


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Old 11-11-2011, 04:08 PM   #4
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I checked into WLP838 a little bit. Seems to floc out nicely and produce clean and malty beer. I'll certainly do a diacetyl rest, so that shouldn't be an issue. Sulfur should disappear with lagering I'm assuming. How long do you lager beers with 838 to get them clear?

Anyone else with experience with these 3 (WY2308, WY2206, and WLP838)?
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Old 11-11-2011, 04:12 PM   #5
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I like 2042 (Danish Lager) for crisper German Pils. I love WLP833 (Bock) for more fuller bodied lagers. I also like to use it for my beers with corn adjuncts as I find it helps to keep the beers from being too thin.

WLP800 for Bohemian Pilsners of course
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Old 11-12-2011, 12:28 AM   #6
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I've had good luck with WLP830..
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Old 11-05-2013, 11:25 PM   #7
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Quote:
Originally Posted by pjj2ba
I like 2042 (Danish Lager) for crisper German Pils. I love WLP833 (Bock) for more fuller bodied lagers. I also like to use it for my beers with corn adjuncts as I find it helps to keep the beers from being too thin. WLP800 for Bohemian Pilsners of course
I saw in another thread you had used WLP800 for a German Pilsner. How did that turn out? I am a little worried that the German Pilsner I brewed for a competition will suffer because I used the 800 instead of 830.

Please advise.
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Old 11-06-2013, 02:11 PM   #8
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Quote:
Originally Posted by LutzBrauerei View Post
I saw in another thread you had used WLP800 for a German Pilsner. How did that turn out? I am a little worried that the German Pilsner I brewed for a competition will suffer because I used the 800 instead of 830.

Please advise.
I've switched to 800 for my Ger. Pils. My Ger. Pils made it to the top 10 in the finals of the NHC this year. I recently brewed up two identical batches of Oktoberfest and used 800 for one and 833 for the other. They are not quite ready yet, but the samples I tasted at kegging time were quite different. 833 was nice and round and malty, and 800 was very crisp and clean and had accentuated the hops. We'll see for sure in a couple of weeks
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Old 11-06-2013, 02:30 PM   #9
solbes
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Good info thanks! Brings back some good memories

Way back when I did go with WY2308 (Munich) in a Vienna Lager. Turned out okay for a first attempt, lots of diacetyl that did get removed with a longer than usual rest. The followup Oktoberfest turned out much better as I pitched a crapload of washed yeast at the proper temp.

Also made a Pilsner and Maibock series from Saflager 34/70 dry yeast. The Maibock was definitely the best of the bunch. That keg was tapped relatively early on a extended family beach house trip in Texas.

Maybe time to try one of these other strains yet this winter.
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Old 11-07-2013, 03:38 PM   #10
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Quote:
Originally Posted by pjj2ba
I've switched to 800 for my Ger. Pils. My Ger. Pils made it to the top 10 in the finals of the NHC this year. I recently brewed up two identical batches of Oktoberfest and used 800 for one and 833 for the other. They are not quite ready yet, but the samples I tasted at kegging time were quite different. 833 was nice and round and malty, and 800 was very crisp and clean and had accentuated the hops. We'll see for sure in a couple of weeks
Thanks so much for the info! I'll be sure to post how it turns out...

This is the first time I have used white labs vs. Wyeast and wondered if I need to change my fermentation schedule. I plan on primary fermentation for 14 days at 52F and 14 days at 55F with a two day diacetyl rest at 65F. Transfer to kegs and drop temps 5 degrees a day to 35F for 28 days.

Do you think that is sufficient time for WLP800?
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