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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

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Reviews:

" ... 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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