Best lager yeast for light lagers?

[shoreman]

I'm looking to brew a bunch of light lagers this winter in the sub 5% range. For those that brew these beers what have you used for lager yeast? I guess I'd like something that is well attenuating, easy to use and accentuates hop flavors. Thanks.

 

[Gnomebrewer]

W34/70 is easy to use, reliable and good.
My vote though goes for WLP029 (kolsch) - easy, fast, has some pleasant fruity esters that work well in a lager and finishes nice and crisp.

 

[Terpene]

Second Weinstephan 34/70. (Comes in several brands, both liquid and dry.)

Also suggest WLP940 Mexican Lager Yeast.

Both are easy to use and are fan-favorite of beer drinkers worldwide (literally).

 

[kingmatt]

I brewed a pre-prohibition American lager with WLP840 that ended up making it to the final table at GABF Pro-Am last year. I'd recommend it.

 

[Beer666]

I don't brew anything over 5% and have had very good results with MJ Bohemian, Wyeast 2278 Czech pils and recently WLP833 bock yeast which i use for making Helles lagers.

 

[Mer-man]

WLP833 is a great yeast. After a couple generations of careful selection, you will see improved attenuation and flocculation, while achieving good attenuation and malty character.

Of course, I am loving WY2278 but you have to enjoy the Czech character

 

[Beer666]

WLP833 is a great yeast. After a couple generations of careful selection, you will see improved attenuation and flocculation, while achieving good attenuation and malty character.

Of course, I am loving WY2278 but you have to enjoy the Czech character

Thank you that is good to know about the wlp833, i have another fermenting with it now.

 

[jdauria]

WLP830 is my #1 go to for most of my lagers. That's basically the same as 34/70 dry yeast, Wyeast 2124 and Imperial Global. My #2 is Imperial Harvest. Can't go wrong with them as they both are used by classic German lager breweries. WLP830 etc is Weihenstephan and Imperial Harvest is from Augustiner.

 

[sykesey]

S-189 isn't bad either for an easy to use dry yeast.

Also agree on the WLP833 Bock yeast, that's also a great choice, attenuates reasonably well but leaves a malty profile, perfect for Helles & Helles-bock