bock yeast

[nolabrew85]

I am making a helles bock and I am not sure what yeast to use. I was thinking either white labs German Bock Lager (wlp833) or White labs German Lager (wlp830). Does anyone have any recommendations between thew two or another one? One factor I would also pay attention to is if one takes a lot longer than the other, as lagers already take a while anyway. Thanks!

 

[WDT]

I am making a helles bock and I am not sure what yeast to use. I was thinking either white labs German Bock Lager (wlp833) or White labs German Lager (wlp830). Does anyone have any recommendations between thew two or another one? One factor I would also pay attention to is if one takes a lot longer than the other, as lagers already take a while anyway. Thanks!

I've only used the 830 once and it was good. The 833 is close to the ayinger strain according to the Jamil show. I've used it several times now, it is a great yeast. It drops clear fast. I made an octoberfest with it and it tasted awesome after about a month of lagering, 2 months and it was incredible. The keg was gone shortly after that. If I had to pick between the two I would grab the 833. My opinion.

 

[pjj2ba]

I've never used 830, but use 833 all of the time. It is very malt forward. I brewed two batches of the same O'fest recipe (back to back) and use 833 in one and 800 in the other (because I had it ready). The difference was striking (at least at kegging time). 833 was very malty and 800 was definitely accentuating the hops. I use 833 for all of my malty beers - and for my American adjunct lagers as it helps to keep the beer from tasting too thin.

 

[Rambleon]

I made a killer traditional bock with the 833 that won me my first medal in the state fair. Very malty and balanced. I think it attenuates a little less than the 830 but I'd say it has more character.

 

[Yooper]

Another vote for 833! I have used it for maibocks, oktoberfests, and bocks, and I love the malty rich feel it gives the beer.

 

[CadillacAndy]

I use WLP833 for all of my lagers (German Pils, American Lagers, Munich Dunkel, Helles Bock, Oktoberfest, etc) and have had very good success. I tried WLP800, WLP830 and WLP40 and settled on using WLP833. The secret is to find a lager yeast that works for your setup. The idea is that you're not getting a whole lot of flavor contribution from the yeast, so things like attenuation and repeatability with your system are the main factors. I usually run a strain thru 6-7 generations before I start over - assuming it's not getting crushed by a big bock or something like that. You'll probably want to brew something smaller like a Munich Helles to build up the cell counts before trying to tackle a Helles Bock, unless you feel like buying $50 worth of yeast to start with. Cheers!

 

[nolabrew85]

I use WLP833 for all of my lagers (German Pils, American Lagers, Munich Dunkel, Helles Bock, Oktoberfest, etc) and have had very good success. I tried WLP800, WLP830 and WLP40 and settled on using WLP833. The secret is to find a lager yeast that works for your setup. The idea is that you're not getting a whole lot of flavor contribution from the yeast, so things like attenuation and repeatability with your system are the main factors. I usually run a strain thru 6-7 generations before I start over - assuming it's not getting crushed by a big bock or something like that. You'll probably want to brew something smaller like a Munich Helles to build up the cell counts before trying to tackle a Helles Bock, unless you feel like buying $50 worth of yeast to start with. Cheers!

well it sounds like 833 it is! As far as needing $50 worth of yeast, I am making this one on a little on the lower side OG at about 1.065. When I put it it in beer smith using two vials ($14) in a 2.5 liter starter with a stir plate, I get all the yeast cells I need (~480 billion)

 

[CadillacAndy]

well it sounds like 833 it is! As far as needing $50 worth of yeast, I am making this one on a little on the lower side OG at about 1.065. When I put it it in beer smith using two vials ($14) in a 2.5 liter starter with a stir plate, I get all the yeast cells I need (~480 billion)

You can save a little bit of the yeast if there's a little extra and then ramp it up, if you have a flask a stirplate, for another lager. I don't usually reuse yeast that fermented over 1.055 or 1.060, especially with a lager. Too much time involved to realize the yeast was stressed and it threw off phenols or something. Cheers!