Marzen yeast choice

[mschoeffler]

I’m planning 2023’s version and I am closing in on a version that appeals to me. It’s basically 70/30 barke pils and barke munich mashed at 146 and 158, tettnanger to 23IBUs and WL833.
I’m contemplating changing yeasts to get a bit more attenuation (last years finished at 1.016 despite big starter and O2).
What strains authentic German strains would you suggest?

 

[micraftbeer]

As a general rule, I'm not a fan of Omega Yeast. I've tried a few of them, and have been disappointed. The one exception was Bayern Lager strain. I didn't make a Marzen with it, but I noted on the beer I made with it that it had a nice clean malt taste to it. Looks like Omega's website suggests it for a Marzen, too.

https://omegayeast.com/yeast/lagers/bayern-lager

 

[mschoeffler]

As a general rule, I'm not a fan of Omega Yeast. I've tried a few of them, and have been disappointed. The one exception was Bayern Lager strain. I didn't make a Marzen with it, but I noted on the beer I made with it that it had a nice clean malt taste to it. Looks like Omega's website suggests it for a Marzen, too.

https://omegayeast.com/yeast/lagers/bayern-lager

That looks great but I tend to ferment a little colder, 46-50F.

 

[Kickass]

Fermintis 34/70, Lallamand diamond lager or cellar science german lager have all been good dry yeast choices for me.

 

[mrcastellino]

WLP833 is hard to beat for a great marzen. Everything else being equal, WLP830 and the likes will probably get you a point or 2 drier but will not necessarily make a better Marzen IMO. Aside from the fg number, did the perception of the beer seem sweet, thick, etc.? Not knowing og, I would look at recipe again if the beer perception needs tweaking assuming that the mash regimen on the last beer was to get you the driest beer possible.

 

[mschoeffler]

OG was 1.062 with 60 min at 146F, 20 min at 158F, a profile that normally gets me below 1.010. The mouthfeel was heavier than expected, not sweet by any means. My personal palette tends towards drier beers. This was not one I could easy drink by the liter, as the style was intended.

 

[Steveruch]

Fermintis 34/70, Lallamand diamond lager or cellar science german lager have all been good dry yeast choices for me.

I just bottled an amber lager fermented with cellar science German lager. 1.044-1.009 and tastes great.

 

[mrcastellino]

OG was 1.062 with 60 min at 146F, 20 min at 158F, a profile that normally gets me below 1.010. The mouthfeel was heavier than expected, not sweet by any means. My personal palette tends towards drier beers. This was not one I could easy drink by the liter, as the style was intended.

If it were me, the first lever I would pull to get the marzen where you want it is to drop your OG by at least 6 points. 1.062 is a quite high for the SG of a marzen. 2 points outside of the upper end of the BJCP range in fact. 1.054-1.056 OG with the right mash schedule should get you close to 1.012/1.013 which I think is a good target for a robust but well-attenuated marzen.