Beer Forum

Ok, I was searching around for suggestions on yeast for an Oktoberfest (kit from NB). I've listened to the archives and done searches on the site and I've narrowed down to several choices. I prefer whitelabs over wyeast....just personal quirk.

Here is what I'm looking at...

WLP820, Oktoberfest/Marzen
WLP833, German Bock lager
WLP838, Southern German lager

So far I'm prepared to do a starter and can handle a long fermentation so time and equipment is not a problem. I just hear so many wonderful things about the 833 and 838, but how much of that "oktoberfest flavor" is derived from using a more "proper straing: 820?"

I've had success with WLP 820. Wyeast 2633 seemed to be more sulfury, and a batch with S-23 Dry is in the fermenter now which we tried out to save some dough. Granted, I don't drink these much myself, as they were requested by one of my brewing buddies (brew-minion, actually).

I would follow Jamil's advice. Pick one lager yeast and use it for all of your lagers. German lager or the Bock yeast seem to be widely used.

The Pope and Chicken Boy swear by 833. I was even going to try it for my next Helles.


Mylo

Thanks guys, went with the 833! I figured a 4 L starter would work out in favor for this. Thanks for the help!