Lager Yeasts

[Sparger]

I've been using White Labs 800 for several batches of Czech and German Pilsners (95% Pilsner malt recipes - just change out the hops). It works fine and is sort of my Saf 05 for lagers. On WL website they list a bunch of "styles" this yeast is suitable for from American Lagers to Schwartzbier. As you know WL makes lots of different Lager yeasts from 800 to 940. When I make a starter, I overbuild and retain 100B for the next batch. Using one variety keeps things easy and the yeast fresh as I've got a new batch starting monthly.
Nonetheless, am I missing much by not branching out, e.g., not using WLP802 Czech Budejovice Lager Yeast, or giving WLP840 American Lager Yeast a shot? If you all really taste an improvement/difference (say using the Budejovice for a Czech lager), maybe I'll branch out.
On the other hand, is there a "generic" go-to lager yeast (other than WL800) that if I'm going to stick with one variety, I should trade out? I guess I should experiment with different yeast varieties no matter what - as part of this brewing journey. Any favorites?

 

[jekeane]

maybe a bit I think 838 makes a much better Munich helles for instance. I have been using the mexican lager as my generic lager yeast of late with good results.

 

[Kent88]

You know what is a fun way to branch out, look for limited release yeasts and make the styles that they're appropriate for. I've got a Belgian Dark Strong Ale I need to bottle that used WY-3822-PC.

Using the appropriate yeast for the style has been my most expensive "take it on faith" practice. On the few occasions where I've done split batch experiments where I use a "generic" yeast, like US05 or Saflager, and a style-specific strain like Wyeast or White Labs, I haven't noticed a huge difference.

Edit: As for favorites, I use WY2124 for Lagers, London Ale 3 for stouts, Belgian Saison for (you guessed it) saison. WY1007 makes a good Kolsch.

 

[jmcquesten]

I've been using White Labs 800 for several batches of Czech and German Pilsners (95% Pilsner malt recipes - just change out the hops). It works fine and is sort of my Saf 05 for lagers. On WL website they list a bunch of "styles" this yeast is suitable for from American Lagers to Schwartzbier. As you know WL makes lots of different Lager yeasts from 800 to 940. When I make a starter, I overbuild and retain 100B for the next batch. Using one variety keeps things easy and the yeast fresh as I've got a new batch starting monthly.
Nonetheless, am I missing much by not branching out, e.g., not using WLP802 Czech Budejovice Lager Yeast, or giving WLP840 American Lager Yeast a shot? If you all really taste an improvement/difference (say using the Budejovice for a Czech lager), maybe I'll branch out.
On the other hand, is there a "generic" go-to lager yeast (other than WL800) that if I'm going to stick with one variety, I should trade out? I guess I should experiment with different yeast varieties no matter what - as part of this brewing journey. Any favorites?

WLP 830 is my choice. I know it makes a great Helles and a great Marzen (oktoberfest). I would imagine it would make a great yeast for ALL German lagers. I haven't made American or Czech lagers, but if I do, I will probably use it for those as well.

 

[Silver_Is_Money]

Saflager W-34/70 is purported to be the same strain as WLP-830.

 

[shelly_belly]

WLP802 Czech Budejovice Lager Yeast for is my favorite for pilsner. It's the cleanest of the 5 or 6 I've tried. I love it in Oktoberfest too.

 

[ryanryates]

So, I'm a big fan of WLP940, Mexican lager yeast. It's a great strain. Try it out, you will not be disappointed.

 

[catdaddy66]

I have used wlp810 in my California common several times, as well as my only marzen. Very happy with each outcome...

 

[stevehaun]

In general, there isn't as much of a difference in outcome between different lager yeasts compared to outcomes from different ale strains. Wyeast 2206 is my house lager yeast but I have used others with good results. I also like Saflager 24/70 for a dry lager yeast.

 

[SanPancho]

940 is great and pretty clean, very versatile in all styles of lagers, even some that i just straight up invented sui generis. it is my favorite.

another one to try is danish/copenhagen. i forget the wyeast number, WL is 850. it reminds me a tiny little bit of an american yeast when beer is young, but not much. definitely not malt forward like the germans though. super clean. i think it is the driest cleanest lager yeast out there. with good temp control you will have an amazingly clean and crisp lager at the one month mark. no joke.

i prefer the 940 because i like the ester profile it gives off, vs danish which can almost see that profile disappear. but when that's what you're aiming for, its crazy how clean/dry/crisp it gets.

 

[kingmatt]

I recently tried 34/70 for the first time in a Munich Helles and then pitched the harvested yeast into a Doppelbock. I entered both into competition and my Helles scored a 38 and my Doppelbock scored a 44 and took first in the dark lager category.

I was hesitant to use a dry lager yeast but needless to say it worked out fine!