Which yeast when pitching a Doppelbock on an Oktoberfest cake?

[Baron von BeeGee]

Which yeast would the lager guys recommend when pitching a Doppelbock onto an Oktoberfest cake? I'm planning to brew an Oktoberfest during my break, then follow up with a Doppelbock in January when the Oktoberfest likely gets racked.

I'd prefer dry yeast, and am leaning towards the W-34/70, but I'm open to options other than S-23. I've used S-189 and like it a lot, but not sure for these particular beers.

 

[Suthrncomfrt1884]

W-34/70 will work fine for both. I typically use liquid when doing lagers, and I use Wyeast Bavarian Lager yeast. But...if I was to use dry, it would be w-34/70.

 

[hamiltont]

I did just that last weekend, well almost. I pitched a pint of fresh 34/70 slurry from a Vienna Lager (similar to an O-fest) into 5 gallons of Doppelbock. It's the 3rd pitch of the 34/70. It started out as 3 packets of dry in 10 gallons of American Lager, then a pint of slurry into 10 gallons of Vienna Lager and now a pint of slurry into 5 gallons of Doppelbock (1.100) & 1/2 pint into a Bock (1.076) It was a partigyle brew. The yeast will be retired after this. Cheers!!!

 

[Baron von BeeGee]

Great, thanks, guys. I'll give the W-34/70 a shot.