2 replies to this topic

[Yeasty Boy]

I used the Hellabock for two lagers last fall, a cream ale and a helles bock. A friend took some of the yeast I propped and made a Munich helles. All three turned out very drinkable, though the bock was a bit less attenuated than I'd hoped. (It was a one-off, so I'm happy to chalk it up to recipe/process issues.)I want to do a couple of lagers, and this is the only yeast I have on hand, so I'll prop it up this next week. I do recall a big sulfur in the primary. Anyone else use this? Tips on getting it to attenuate?Think I'll just mash low, and only give it about 6 days at 52° (instead of 10 at 50°) before slowly coming up for d-rest. Then leave it at 68° or so to drop. I'll just make a Helles so as not to be too invested if it comes out estery.

[ncbeerbrewer]

I have not used the yeast that you are talking about but I am familiar with it. The only other suggestion I would give it to make sure you pitch the correct volume of yeast for your beer. I think mashing as you describe will help you as well. I think it will ferment out better too since this is not the first time you are using the yeast, good luck.

[tag]

I split a lot of lagers between WLP830 and 833. It looks like 833 and 2487 are both from Ayinger. The 833 is less attenuative than 830. For crisper lagers I use the 830.If you are judging the NHC in Longmont next week I can bring some Vienna samples of both.