In Focus:
Oktoberfest/Märzen Lager Yeast
WLP820 Oktoberfest/Märzen Lager Yeast
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High
MiniFerment data:
What is MiniFerment? White Labs yeast strains were
tested using the same wort in its proprietary MiniFerment process.
The process simulates large-scale brewing. To
learn more about MiniFerment click here.
To learn more about understanding the data, click here.
| As-is Diacetyl |
Total Diacetyl |
As-is
2,3-Pentanedione |
Total
2,3-Pentanedione |
Ethanol |
Acetaldehyde |
Ethyl Acetate |
Isoamyl Acetate |
1-Propanol |
Isoamyl Alcohol |
| 299.88ppb |
95.06ppb |
71.47ppb |
52.96ppb |
4.17%ABV |
16.78ppm |
13.55ppm |
NA |
16.88ppm |
88.08ppm |
Fermentation
temperature: 55°
F
Attenuation: NA
Hours to get to 50 percent attenuation: NA
Reviews:
Write your own review
" ... it does oh so well"
By: Jim Givens
Date: Nov. 28, 2009
Beers brewed: Marzen, Dopplebock, Spiced Holiday Lager,
German Chocolate Celebrator
Comments: WARNING! This yeast is not built for speed –
it’s built for comfort. But there’s a wonderful lager to behold
and savor after the long wait – and that’s the beauty of it.
This yeast produces an elegant and sumptuous heavy malt flavor brew
that’s sure to please if you’re looking to sip a richer style.
In the first generation, even when a very active starter is used,
this yeast shows only lackluster signs of fermentation 12 hours
later. In successive generations the ferment does get faster but not
dramatically. In a second run of brews the starter was also quite
active but it was doubled in cell count and this helped a great deal
early on. Once it gets underway it’s also helpful to keep a number
of batches going at once to cut down on the time needed for
successive beers to be done. It also speeds things up to siphon the
wort off the moderately fermenting dregs and then the brewer can
immediately inoculate another batch of beer with less recovery time.
Of course the number of fermentation tanks available will dictate
this method. It ferments OK up to 70 degrees F without too much
off-flavor and this seems to speed up the intrinsic slow ferment.
It’s fairly clean tasting and leaves residual sugars -- the malt
flavors dominate. This yeast also makes a luscious holiday type
spiced beer if a brewer isn’t too much of a Reinheitsgebot purist.
Sure, it takes time for this yeast to do its thing, but the thing it
does it does oh so well.
" ... not for the faint of heart"
By: Mark Meadows
Date: Aug. 13, 2008
Beers brewed: Double Marzen (Briess)
Comments: This 5 gal batch was my first ever and this yeast
is not for the faint of heart. Because I wasn't set up to aerate,
nor did I pitch a starter, I about worried myself to death. But
whalla, after 52 hours a krausen finally appeared. Now 11 more weeks
of patience....
" ... my favorite beery yeast ... "
By: Steve Mangum
Brewery: Oaken Barrel Brewery
Date: July 31, 2007
Beers brewed: Octoberfest02
Comments: Sulfury and slow at
first. I use a warmer initial temperature to help this along. Since
2002, hands down, my favorite beer yeast even if it takes longer to
produce a beer with that award winning malt profile and clean flavor
finish. It can be DMS-like if a rest is
not used 3/4 through fermentation.
" ... really let the malt shine."
By: Andrew Davis
Date: April 11, 2007
Beers brewed: Crimson Oktoberfest
Comments: As stated, this strain starts very slowly. My first
impression is was, "did I kill the yeast?" I usually achieve active
fermentation within an hour. This strain, using a 1.5 liter starter
and well oxygenated wort, took at least 24 hours to get going.
Slight sulfur smell during fermentation, faded as time
passed. The finished product was maltier
than WLP 830, as stated. Clean flavors, really let the malt shine.
Perfect for an Oktoberfest. My impression of this strain, my initial
nervousness aside, is very positive.
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