5 replies to this topic

[Big Nake]

I am putting a recipe together for a Vienna but I'm not sure which yeast to use. I already have a few beers that use 2206 which has a distinctive profile to it and I'd rather not use it. I also have a few that use 2124. I'm thinking along the lines of WLP820 (Oktober/Marzen) or 833 (Bock). I was originally thinking 940 because BryanH told me it made a killer Vienna, but I already use that yeast for other beers and I'm thinking it would be good to use something different to set the beer apart. I suppose 2308 is an option too. Thanks gang.

[MtnBrewer]

My choice would be 2308 but either of your two options would be very nice. I kind of lean toward 2124 to make it a little more crisp.

[Big Nake]

Thanks Greg. I also happen to have 2633 Oktober Blend harvested and I also found some harvested 833 in my fridge too. I read someplace that 820 can be sluggish and White Labs actually suggests pitching 2 vials or making a larger starter than normal because the first-run is usually slow & unpredictable.

[NWPines]

I typically use WLP838 / WY2308 for making Vienna, it's one of my favorite lager yeast.

[Big Nake]

Yeah, I'm kinda leaning in that direction. I don't really know the status (viability-wise) of these harvested strains I have so maybe a new Activator of 2308 is in order. Cheers!

[Yeasty Boy]

I was going to suggest 940. I do love a noticeable yeast, but for a good Vienna I would be thinking crisp and delicate. Even 840/2035. Otherwise any Bavarian would work very well (838, 920, 820, 2308, 2206, 2487....)I've been using 2487 n a lot of Bavarian lagers, and it has a very distinct profile, not "crisp" by any means, but it makes a very nice Ofest; imagine it would be a nice Vienna as well.