From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High
A yeast starter must be made when using White Labs yeast
"Clean and reliable ... " By: Tom O'Brien Date: Feb. 13, 2011 Beers brewed: Premium American Lager, Maibock, Munich Dunkel, Dark American Lager Comments: My go-to yeast...an extremely clean, forgiving product that produces excellent results even at above-optimal temperatures. I have fermented pilsners with a good percentage of corn at room temperatures up to the low-60's Fahrenheit and produced a soft, clean, exquisite beer. The hydrogen sulfide produced during ferment is nowhere to be found in the finished product. Clean and reliable, thepossibilities are endless what styles can be successfully brewed with this yeast!
"I'm very happy ... " By: Alex Drobshoff Date: Jan. 23, 2011 Beers brewed: Traditional Bock Comments: Starter: I made two 1.5 liter starters with 270 g (6 oz) Pilsner DME & filtered water (O.G. 1.040), oxygenate place on a stir plate for 2 days at ~65F. Beer: Wort O.G. 1.070, 27 IBU's. Refrigerate starters and pour off excess wort. Pitch temperature was 60F, cool to 52F in ~ 6 hours and rest for 14 days (1.032). Rise to 60 for one day (1.022) and drop 2 degrees per day for 5 days (1.014). Rack to keg and crash to 34F for 1 month. I'm very happy with the yeast performance and flavor profile.
"Developed very nicely ... " By: Blind Pew Date: Feb. 7, 2010 Beers brewed: Pilsner, Export Comments: A nice surprise! I got this from my dealer as a replacement for WLP820, and decided to try it. A very fine strain. Smooth, dry, and with a distinct, though not overwhelming, malty aroma. Fresh and clean, but still very tasty. Hop-aromas and bitterness also come through well, excellent balance. Maybe a little bit too much on the dry/tart side for my liking for this style of beer, so I think I will use the WLP820 Oktoberfest/Märtzen for my next pilsner. But that may be just me (or slightly low mash-temp). I did not make a starter, but pitched directly from the vial at around 18C/64F and kept it around 16C/60F until fermentation was evident, which took about 24 hrs. Then moved it to my basement and kept it there (at 2C/35F air temp) for a couple of weeks. Then kegged and kept it at the same temp for another four weeks. Developed very nicely, with quite a lot of sulphur. This does not bother me much, and the sulphur also seems to be reducing steadily, though quite slowly, probably due to the low temp in my basement. I can absolutely recommend this strain. It might not be as dry as 830, but still dry. I mashed out at 66C/150.5F, so a slightly higher mash temp/stiffer mash/more crystal-malt may leave some more sweetness if so wished. Evidently this strain also works very well at low temperatures. The next brew was poured over the yeast-cake from the above mentioned brew and shaken. Fermentation started almost immediately and has been going very steadily on in spite of the low temp.
"The airlock has been bubbling away ... " By: MJC Date: Jan. 26, 2010 Beers brewed: Bock Comments: A relatively new all-grain brewer, this was my first lagering experience. The O.G. was 1.040, the yeast culture was 2 months past its expiration date (I didn't use a starter culture!), and I kept the fermenter at ~50-55 degrees C for the first week. I was depressed that no vigorous fermentation occurred during the first week (although I did periodically see slight "rising" of particulates at the bottom of the fermenter). After exactly one week, however, I was delighted to see much yeast activity. The airlock has been bubbling away for ~72 hours at this point and everything appears fine. After primary fermentation, I will rack to secondary and age the beer in my near freezing garage for the remainder of the winter. I may try to brew another lager and pour it on top of the current brew's yeast cake. In the future, I will definitely make starter cultures for this bug.
" ... more as an experiment than normal practice ... " By: Mike Date: Feb. 4, 2009 Beers brewed: bocks and marzen Comments: I created a 2 quart starter and pitched into a Mai-bock. Two weeks later, I used the same yeast cake to ferment an Oktoberfest. Two weeks after that, a Doppelbock. This was done more as an experiment than normal practice, but the results were quite enlightening. I think if I were to do something like this again, I would wash the yeast first, but it is possible to rack fresh wort on top of a yeast cake that just finished a primary fermentation and get good results.
"Produces a really malty, smooth lager ... " By: bearskinboots Date: November 16, 2007 Beers brewed: Bock, Helles, Doppel Helles Comments: I pitch and ferment at 48F (ambient temp in the chamber, not within the fermenter) with no sulfur and with full attenuation within two weeks 1.012-1.016 from a 1.060 OG. Produces a really malty, smooth lager, even with only two weeks at 32F. I've used it twice to make a kolsch-like beer as well, letting the ferm temp rise into the low 70s and then lagering for a few weeks and these have been very good.