Best couple lager yeasts?

[Braufessor]

I brew quite a few lagers. One thing I want to get better at is pitching rate.... which can be crazy with lagers. In order to more effectively be able to pitch big starters, I would like to limit my lager yeasts to 1-2 yeasts. I am thinking two because the pilsner might need something different.

In particular, the primary lagers I brew are:
Bohemian Pils
Dortmunder
Helles
Oktoberfest

I have used a variety of lager yeasts. By far, my favorite has been German Lager X....... but, alas, that is a special strain and as such, not the best option for "House Strain" material.

Some of the yeasts I have used:

Pilsner - I usually use 2278 Czech Pils and have liked it, and done well in comps with it. Have read some good things about 802 Budejovice.... have not used it, but curious. Probably stick with 2278, unless some have other recommendations.

I use 2124 Bohemian Lager a lot for the other 3 beers.... and have turned out some good beers. I have also used some oktoberfest yeasts/blends that were fine, but I guess they did not distinguish themselves. Not devoted to this yeast.... just what I have used. Like it better in my Helles than the other two probably.

Have read some good things about 830 and 838, but have not used them.

Edit: I see 830=2124 on Whitelab/wyeast comparison.

Thoughts? If you were going to consistently use 1-2 lager yeasts for Bo-pils, helles, dortmunder and Oktoberfest (occasionally brewing things like bock or maibock, other lagers) what yeasts would you go with.

I want to be able to start with "small" lagers (1.04's) with a good starter, and then be able to repitch into bigger beers and thus have a better shot at pitching adequate yeast without making crazy starters.

Thanks

 

[dannypo]

Well I am a White Labs Guy so I have little experience with Wyeast. But the only lager yeasts I use any more are 830 and 833. Both are super clean and good attenuaters. 833 seems more malty and 830 just tastes like a lager should.

 

[osagedr]

I love WY 2124 and would make nearly any lager style with it. It is the same as W-34/70 which I have used a lot. For some reason there is still a negative feeling around dry yeast but I have had wonderful success with dry lager strains; moreover it is exceedingly simple to pitch enough cells from a few packs rather than building giant starters with liquid.

 

[Bulls Beers]

Another vote 830. I use this yeast when I brew my Helles recipe, which is once a month.. For my Dark Lagers and Oktoberfest I use 820. I don't use Wyeast that much anymore.

 

[Hex23]

For drier beers, it's hard to go wrong with W34/70 and it avoids the starter issue (just use 2 packs). I don't particularly care for 830,2124,W34/70 for maltier, sweeter beers like bocks and o-fest. I just don't feel that it leaves enough residual sweetness (personal opinion). I've use Wy2633 a few times and really like it - is that the o-fest blend you are referring to? I tried WLP820 too and I like it about as well as 2633.

 

[mlakota]

Only one I've used was 2308/838, but ended up with an excellent Vienna lager with it. Left a little malt, but was nice and crisp also.

 

[osagedr]

I don't particularly care for 830,2124,W34/70 for maltier, sweeter beers like bocks and o-fest. I just don't feel that it leaves enough residual sweetness (personal opinion).

I wonder if you would be able to get the sweetness you want with recipe formulation and mash schedule, even for 2124. Would just have to fool around a bit.

 

[Hex23]

I wonder if you would be able to get the sweetness you want with recipe formulation and mash schedule, even for 2124. Would just have to fool around a bit.

One example of what I'm referring to is the recipe for o-fest in BCS. I pretty much followed it exactly, except I did FWH and may have even mashed a couple of degrees warmer than called for - have to check my notes to confirm.

It turned out OK, but definitely on the lower end of perceived sweetness.

Edit: BCS calls for mashing at 151; I did 154. My specs: 1.058, 1.018; 5lb Pils, 4lb Munich I, 3lb Vienna, 1lb Caramunich

 

[Braufessor]

One example of what I'm referring to is the recipe for o-fest in BCS. I pretty much followed it exactly, except I did FWH and may have even mashed a couple of degrees warmer than called for - have to check my notes to confirm.

It turned out OK, but definitely on the lower end of perceived sweetness.

Edit: BCS calls for mashing at 151; I did 154. My specs: 1.058, 1.018; 5lb Pils, 4lb Munich I, 3lb Vienna, 1lb Caramunich

Interesting you mention this. I just received comments back from a comp. on my oktoberfest - very similar to your grainbill with a bit of caraaroma and melanoiden in addition. Used 2124.... It is a good beer, but it got dinged pretty good for lack of sweetness.... and upon tasting again, I tend to agree. It is dryer that it should be, which in turn sort of accentuates the hop bitterness more than what it really is. Like I said - good drinking beer, but ends up missing the mark on the maltiness of a good oktoberfest.

 

[Braufessor]

Thanks for the input everyone..... never really considered the dry yeast 34/70..... Sounds like some good experiences from those of you who have used it. I will definitely have to give that a shot. If it works well, that would sure make a fair amount of my lager brewing a LOT easier. Then, I could just worry about occasional starters for other lagers like oktoberfest, pilsner maybe.