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.
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High
A yeast starter must be made when using White Labs yeast
Reviews provided by White Labs:
" ... just add it to the brew"
Date: June 13, 2011
Beers brewed: Oktoberfest Lager
Comments: I added the yeast at 76F and was fermenting in 1 hour. It is bubbling right along, I start my fermentations at room temp, then after it is established, I cool it to cellar temps to finish. usually 40hrs, then to the cellar. My recipe: 6lbs light malt extract, 1lb 20L chrystal malt, 2 oz Black patent, 2 oz chocolate, 2 oz tettnanger, 1 at start 1 at finish. The grains are steeped not mashed. Ferment, then rack for a week, then to the keg for 5 weeks. Before pouring, this yeast is not as aggressive as some but sure tastes good. I gladly use it, haven't had a single problem, I don't use starters, aeration, nutrient, nothing just add it to the brew.
" ... smooth, balanced, and very malty ... "
By: Ron B.
Date: April 27, 2011
Beers brewed: Oktoberfest lager
Comments: I really like this yeast. It was extremely slow to start - it actually was four days before active fermentation. I fermented in primary and secondary at winter cellar temperature (around 52-55 degrees F). After 2 months in the bottle it is wonderful - smooth, balanced, and very malty, everything you would expect from this style.
"Diacetyl still noted after several weeks of lagering"
By: Jim G
Date: April 2, 2011
Beers brewed: Octoberfest, Munich Dunkel
Comments: Diacetyl problems. Diacetyl still noted after several weeks of lagering. I will not use this yeast again.
" ... 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.