This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|German Style Pilsner||4||Bohemian Style Pilsner||4|
|Munchen Style Helles||2||European Style Pilsner||2|
|American Style Light Lager||2||American Style Lager||2|
|American Style Premium Lager||2||American Style Specialty Lager||2|
|Vienna Style Lager||4||Americn Style Amber Lager||4|
|German Style Marzen & Oktoberfest||2||European Style Dark & Munchner||2|
|American Style Dark Lager||2||German Style Schwarzbier||2|
|German Style Dopplebock||2||Bock||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I've used this yeast strain for over 15 years at my pub. It's simply the best all around lager yeast I've ever used. Great taste in almost every style. I've even fermented with at 60-65 degrees to make Commons and Kolsch. Usually lasts 6-8 generations before I need to re-propagate.
This yeast is very consistent in the way that it produces sulfury and unwanted flavors at first and then after lagering three weeks it goes away and clears nicely. It is the force behind the finish of the beer no doubt. So don't worry, just wait two weeks. Not recommended for hoppy beers, the malt flavor 830 gets can be covered by over hopping.
Fermented very well at 50 degrees for two weeks. Did a two day diacetyl rest to finish fermenting. Lagered for 9 weeks Produced a nice clean well balanced malty beer.
I wasn't sure how this yeast would hold up to my Double-Dubble (OG = 1.107). I made a beefy starter (2L) and pitched the slurry into the wort. Fermented very strong, but then hung out at 1.046 for 2 weeks. Turns out my zinc concentration was too low. I made up a second starter (again, 2L) but this time with Servomyces. Pitched it into the partially-fermented beer after racking to secondary, and fermentation went to completion (1.019) in just a week. Overall attenuation 81% after 4 weeks at 68˚F, ABV = 12.1%. Hardy yeast, contributed great flavors of plum, raisins, pear, and slight apple.
I made a half gallon starter and pitched that into a 3 gal batch. I tasted for diacetyl after the primary and it was pretty high. I racked and did a diacetyl rest but that did very little to remove the butterscotch. I used the slurry from the 3 gal batch to make 8 gals and found no detectable diacetyl . Apparently you cannot stress the need to have lots of healthy yeast when making lagers. It took about 2 weeks of lagering to get the 8 gal batch tasting clean. I'm going to use the slurry again for a Marzen. I brew Ales exclusively so this experiment with mixed results which may be more my fault than the yeasts. Next time I'm going to use yeast nutrient and oxygen. It's nice to be able to brew a lager for a change.
Optimum Ferment Temp.50-55°F (10-13°C)