Wyeast Oktoberfest Lager 2633 in a Festbier?

[DVCNick]

I did some searching around, but couldn't easily find any direct reference to this yeast being used in a Festbier (plenty for Marzen).
The manufacturer has it listed as appropriate... I'm just wondering if anyone has actually used it for this and wanted to comment.

(I'm going to be doing a Marzen first, soon, and then might follow that up with a Festbier sometime)

 

[user 246304]

I did some searching around, but couldn't easily find any direct reference to this yeast being used in a Festbier (plenty for Marzen).
The manufacturer has it listed as appropriate... I'm just wondering if anyone has actually used it for this and wanted to comment.

(I'm going to be doing a Marzen first, soon, and then might follow that up with a Festbier sometime)

I know you're looking for input on 2633, and sorry I can't help there as I've not used it, but I do love 2206 in Festbier.

 

[Bassman2003]

Sorry, no input on 2633 but I would bet it would be fine. Do you want a real fest beer like at the Oktoberfest or the American fest beer like Sam Adams which is sweeter and trends towards red in color? The Oktoberfest fest beers are really like stronger helles beer which has a wide variance of suitable yeasts to use.

 

[dmtaylor]

All lager yeasts are pretty darn closely related. Style of festbier vs. Marzen probably doesn't matter much at all. Wyeast 2633 is said to be a blend, having relatively low average attenuation for a lager, so my guess is it contains 2206 (the common classic!) with something else like maybe 2487 or 2278. In the end, I would expect results very consistent with that of 2206 alone. I could be wrong, but I'll bet I'm not far off.

 

[DVCNick]

Thanks guys. Yes I'm primarily interested in 2633 right now since it is what I have.
I'll probably give it a go.

I'm certainly no style expert here, but the Sam Adams version, I think of as more a Marzen (I'll call it thicker on the mouthfeel, sweeter/malty-ier , darker. Festbier: By me there is a Sierra Nevada "collab" with a German brewery on the shelf right now that is labeled a Festbier, and it is much lighter in color (just a little darker than a standard light pilsner), lighter on the mouthfeel, crisp, higher carbed; I actually like it quite a bit. It's kind of like a classic light pilsner, but with a little bit "more" (color, mouthfeel, abv).

 

[Yesfan]

Somewhat off topic (sorry), but what is a good dry yeast to use for a festbier recipe? I've always like Weihenstephaner's Festbier for reference.

I'll definitely check out Sam Adams' and the Sierra Nevada collab if I see it.

 

[Pehlman17]

Somewhat off topic (sorry), but what is a good dry yeast to use for a festbier recipe? I've always like Weihenstephaner's Festbier for reference.

I'll definitely check out Sam Adams' and the Sierra Nevada collab if I see it.

Im planning on brewing a Festbier here in a couple weeks. I plan on using Lalbrew Diamond lager.

 

[t^3]

I brewed my Festbier this week also with Diamond Lager. Fermenting warm at 66-68.

 

[beersk]

My input is that, yes, 2633 is fantastic in basically any Bavarian lager style. A friend of mine uses 2633 almost exclusively in his German lagers and it's a wonderful strain; rich, malty, smooth. So, absolutely, yes, use it for your Festbier.

 

[LokiM4]

34/70 is said to be their yeast, it should be a good one to try in whatever form you have available.

 

[Bobby_M]

My favorite lager yeast is Omega Bayern but my advice is to just pick any yeast and keep using it so you learn how it behaves. You can basically use any authentic German strain from any lab and just keep using it.