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View Poll Results: Whch yeast for Vienna Lager
Saflager S-23 0 0%
Saflager S-34/70 3 21.43%
WLP830 6 42.86%
WLP850 0 0%
WLP920 0 0%
WLP940 1 7.14%
WY2124 1 7.14%
WY2278 0 0%
WY2308 5 35.71%
WY2633 1 7.14%
Multiple Choice Poll. Voters: 14. You may not vote on this poll

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Old 12-22-2013, 04:14 AM   #1
botigol
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Feb 2013
Elevation 5,970, Colorado
Posts: 476
Liked 81 Times on 64 Posts



Hi everybody,

I am planning to make a Vienna Lager in the near future and have been looking at the different yeasts. I found 14 different ones listed across different recipes and discussions! As this will be my first lager, I am hoping for some direction as to which yeast to use. I can only list ten of them in the poll, so feel free to list any others that you really like as well.

Thanks!



 
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Old 12-22-2013, 10:27 PM   #2
botigol
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Feb 2013
Elevation 5,970, Colorado
Posts: 476
Liked 81 Times on 64 Posts


bump



 
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Old 12-23-2013, 08:37 AM   #3
Rambleon
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Jun 2012
Snohomish, Wa
Posts: 153
Liked 8 Times on 8 Posts


WLP830 or wlp833

 
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Old 12-23-2013, 09:23 PM   #4
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


2124, 830 & 34/70 are all similar. i've had very good results with those, 833 & 838 (similar to 2308). being your first lager i'd probably go with 34/70 unless you're comfortable with making large starters

 
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Old 12-23-2013, 09:34 PM   #5
EarlyAmateurZymurgist
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Aug 2013
Posts: 480
Liked 120 Times on 74 Posts


I vote none of the above. My vote goes to Wissenschaftliche Station #206 (a.k.a. Wyeast 2206).

 
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Old 12-24-2013, 05:24 AM   #6
botigol
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Feb 2013
Elevation 5,970, Colorado
Posts: 476
Liked 81 Times on 64 Posts


dcp27, that is a darn fine point about the starter that I had not fully considered. I just plugged my numbers into Mr Malty and it returns that I will need two vials/packs of liquid yeast in a starter up to 1.7 liters (1.1 liters if I build a stir plate), which is doable if a bit pricey, or a 4.4 liter starter with one vial/pack, which is a much larger starter than I could accommodate. Conversely, 19 grams of dry yeast. I will definitely have to consider this further.

 
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Old 12-25-2013, 02:56 AM   #7
pelipen
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Nov 2010
Philly, PA
Posts: 730
Liked 60 Times on 43 Posts


You could do a two step starter which would accommodate your container size. It will add a few days, but save you some coins.

 
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Old 12-27-2013, 10:07 PM   #8
botigol
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Feb 2013
Elevation 5,970, Colorado
Posts: 476
Liked 81 Times on 64 Posts


pelipen: Would you explain that a little more? From what I have read it seems like a two-step starter would require one large 1.5 gallon or so container; the largest I have is one gallon.

 
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Old 12-28-2013, 06:31 AM   #9
pelipen
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Nov 2010
Philly, PA
Posts: 730
Liked 60 Times on 43 Posts


Quote:
Originally Posted by botigol View Post
pelipen: Would you explain that a little more? From what I have read it seems like a two-step starter would require one large 1.5 gallon or so container; the largest I have is one gallon.
Sure. It seems like most of us crash cool and decant between steps, so if you do 1 liter, then 2 liters, and crash between, you'll only have a little over two liters in the second step, but you'll get a lot more yeast.

You could crash, decant and step up again to 3, 3.5 or 4 if you are daring. If you didn't decant, you'd exceed the container volume.

Yeastcalc.com has a good calculator for stepped starters. Wyeast has one too, and assumes you don't decant. I very rarely don't decant, but it adds a solid day or more if it's a low flocc'ing yeast.

 
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Old 12-28-2013, 09:44 PM   #10
botigol
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Feb 2013
Elevation 5,970, Colorado
Posts: 476
Liked 81 Times on 64 Posts


Decanting is the part that I was missing. I plugged 1 liter and then 2 liters into yeastcalc and the cell count is just about exactly what I need. Thanks!



 
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