Most Flexible Lager Yeasts?

[Egs21eric]

Hello All

As a way of deciding what beer to brew next I have been brewing three 1 Gallon batches of different beer using the same yeast. Then i scale up my favorite of the three to a 5 or 10 gallon batch. I have done this with American Ale 1056 and Kolsch 2065 and looking to pick a Lager strand next. Suggestions on your favorite flexible lager strand?

Community Pros/Cons, With Favorite Count:

**Pros/Cons reflect the personal opinions of postings on this thread alone.

Saflager W34/70: 3 Votes
Pros: Very Well Rounded, Clean and Malty.
Cons: Belgian Styles

Wyeast 2308 Munich Lager: 2 Votes
Pros: Very clean, flocs nicely, lets the malt shine through.
Cons:

Saflager S-23: 2 Votes
Pros:
Cons:

White Labs WLP833 German Bock Lager: 2 Votes
Pros: Ferments well into the upper 50s, No Sulfur or Diacetyl ever, Very Malty
Cons:

Wyeast 2124 Bohemian Lager: 2 Votes
Pros: Has even performed well into the 60s for Cali Commons
Cons:

White Labs Mexican Lager X: 1 Vote
Pros:
Cons:

Wyeast 2000 Budvar: 1 Vote
Pros: Consistent from Light Lagers to Dopplebocks.
Cons:

 

[WoodlandBrew]

W34/70 is pretty much the work horse of the brewing industry. It's good for just about any lager except Belgian. (In my opinion)

 

[glick]

I like White Labs Mexican Lager X for various beers.

 

[BigFloyd]

Dry - W34/70 like Woodland said.

Liquid - I've found WY2124 Bohemian Lager and WLP830 to be nicely versatile.

The keys with any lager, of course, are to double the amount of yeast vs. a comparable ale, aerate/oxygenate well (less of a concern if using dry) and precisely control the temps.

 

[02fx4dude]

I've been using wyeast 2308 for all lagers for 2 years. Including:
Helles
Pilsner
A light honey lager I like
oktoberfest
Schwartzbeer

I'm happy with the results

Today I'll also be using it for my first Irish red.

 

[MaxStout]

Another vote for 2308. Very clean, flocs nicely, lets the malt shine through.

 

[Egs21eric]

I've been using wyeast 2308 for all lagers for 2 years. Including:
Helles
Pilsner
A light honey lager I like
oktoberfest
Schwartzbeer

I'm happy with the results

Today I'll also be using it for my first Irish red.

Sounds good I will likely brew a Marzen and Dopplebock for sure. Do you have the recipe around for your honey lager? Sounds tasty.

 

[jerrya100]

Yup, W34/70

 

[02fx4dude]

Sounds good I will likely brew a Marzen and Dopplebock for sure. Do you have the recipe around for your honey lager? Sounds tasty.

Basically it's Midwest Supplies Honey bee ale recipe except I replaced the domestic 2-row with German pilsen base, and fermented as a lager. I also add a small amount of dehydrated orange zest for slight hint of citrus but that's just a personal preference.

5 gallon batch
Mash 60 min at 152F
5 lbs. German Pilsner base malt
8 oz. Carapils specialty grains

1 oz. of Perle hops (Bittering) 60min
0.5 oz sweet orange 15 min (optional)
1 oz. of Tettnang hops (Aroma) 2min
2 lb. honey at flameout
Target IBU's = 20
ferment 50F

 

[Egs21eric]

Basically it's Midwest Supplies Honey bee ale recipe except I replaced the domestic 2-row with German pilsen base, and fermented as a lager. I also add a small amount of dehydrated orange zest for slight hint of citrus but that's just a personal preference.

5 gallon batch
Mash 60 min at 152F
5 lbs. German Pilsner base malt
8 oz. Carapils specialty grains

1 oz. of Perle hops (Bittering) 60min
0.5 oz sweet orange 15 min (optional)
1 oz. of Tettnang hops (Aroma) 2min
2 lb. honey at flameout
Target IBU's = 20
ferment 50F

Thanks, I will put it into Beersmith with my equipment and make the adjustments.

 

[madscientist451]

That's a great plan, smaller test batches before moving up to bigger ones.
I've just recently tried making some lagers, with a chilly basement and a crude temperature control, I'm able to hold my initial fermentation to 50 degrees F. I then follow the lager method I found on the Brulosophy
website:
I've only used So4, but now I'm going to try the 34/70.
What fermentation temps/method are you going to use for your tests?

 

[02fx4dude]

Thanks, I will put it into Beersmith with my equipment and make the adjustments.

Forgot to mention I aim for start gravity 1.045, and usually ends around 1.006.

 

[WoodlandBrew]

Sounds good I will likely brew a Marzen and Dopplebock for sure.

W34/70 works fine for those styles, although I prefer S-23 for both of those. (Many people can't stand S-23 so take it with a grain of salt.)

 

[Egs21eric]

That's a great plan, smaller test batches before moving up to bigger ones.
I've just recently tried making some lagers, with a chilly basement and a crude temperature control, I'm able to hold my initial fermentation to 50 degrees F. I then follow the lager method I found on the Brulosophy
website:
I've only used So4, but now I'm going to try the 34/70.
What fermentation temps/method are you going to use for your tests?

I think i am going to target these temps:

Doppelbock: 44-48 F
Marzen: 48-52 F
Light Lager: 46-50 F

These are the middle of the road for temperature targets for Celebrator Dopplebock, Ayiner Oktober Fest-Marzen, and Harp Irish Lager out of the recipes in "Clone Brews." Sound like good targets to me.

 

[stpug]

WY2124 is my favorite lager strain so far. I has worked well for bohemian pilsners, classic american pilsners, premium american lagers, and even up into the 60s for California Commons. No traces of diacetyl and a good attenuator. Very nice lager profile (crisp with just a hint of sulfur). Top notch in my book!

 

[schematix]

2124 is solid all around. 2042 is great if you like your lager a touch dryer.

 

[dfhar]

W34/70 is the dry version of WLP830 and WY2124. I think of it as the Chico of lager yeasts.

Personally, I prefer WLP833. No sulfur or diacetyl ever, very easy to use, very malty and has more character than W34/70.

 

[frankktankk]

I use Wyeast 2000 (Budwar Lager) as my house strain.
I've used it from Doppelbocks 1.090/1.030 to Lite lager 1.035/1.000 with great taste as a result, so I think it's flexible but consistent.
Next up is a IIPL, aiming for 1.072/1.012.

 

[thegreatmaibockaddict]

W34/70 is the dry version of WLP830 and WY2124. I think of it as the Chico of lager yeasts.

Personally, I prefer WLP833. No sulfur or diacetyl ever, very easy to use, very malty and has more character than W34/70.

The 833 is my favorite as well. Made some pretty big (9%ish) doppelbocks with that one, and have made 4.8% pils that were crisp and clean as well. Ferments clean even in the upper 50's.

 

[Egs21eric]

Thank you everyone who has voiced their opinion, I updated the original post to included the votes and options thus far, and will continue to do so.

cheers.

 

[wobdee]

WY 2124 is pretty much my go to yeast for all my lagers but recently I've been looking at other strains. I did 5 batches with the limited release WLP 835 German Lager X and just tapped the first batch which turned out great. Also interested in WY 2000 and WLP 833.