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-HighWrite a Review/Ask a
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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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