House Lager yeast

WLP 833 is my usual one. WLP830 for Pilsners.

 

The US05/1056/001 of lagers is the 34/70 strain from Germany... WY 2124, not sure about the WL labeling, I think Fermentis sells it as 34/70. As WY says, the most popular commercial lager strain in the world. It works well, but I have to put in a word for WY2007 (yes, the Budweiser yeast!). I've found it extremely forgiving in brews with questionable temperature control, and it's quite tasty when used with a good recipe.

edit: I've made some nice Baltic porters with S-23 but would not use it for a classic lager.

 

Here's a post I made in an earlier thread about my experiences brewing lagers with S-23:

http://beeradvocate.com/community/t...ager-gimmie-a-damn-recipe.96556/#post-1420086

The Weihenstephan strain is 34/70. I'd go with this for a neutral house yeast.

 

Hate to say it, but in my experience it really is that bad. Any way you can return for a refund?

 

Gordon Strong's standard lager yeast is WLP 833. I used it for my last German pils and really liked it.

 

I've used S-23 once. It was OK, but gave off some esters. Nothing offensive, but not too lager-like. If I were to use it again, I'd consider using it in a California Common type.

 

I do something like 7 or 8 lagers per year. That has been trending up.

Edit, those are 10 gallon batches.

 

I'm not sure what you mean by yeast driven, but IMO the differences between lager strains tend to be less significant than the differences between ale strains.