Yeast Strain for Helles?

I haven't used two, but I used W-34/70 for mine. The yeast character was good, though the beer was off for other reasons.

 

I've used 830, 2206 and W-34/70 in Helles and all were fantastic. Will be trying 833 in my next one, actually.

Between the three I have used, no real preference. One is 'easier' than the other two, as I can pitch 2 packets and call it a day versus a few days to do a 1.5L to 3L step starter to prep the proper yeast pitch. The grain bill and hops used had more influence IMO. The type of Pils malt or Munich/Vienna addition %'s.

Can't go wrong with any, IMO. But again, not have done 833 yet but is coming up.

 

I put a vote in for WLP838. I think it has a little more character than the other two. Especially 34/70, which I find very bland. However, it should be noted I find it difficult to distinguish the difference between a lot of lager strains out there. I agree with @invertalon - malt, hops and brewing techniques make the biggest difference in this type of beer. Whatever you choose, I’m sure it’ll be stellar. Cheers man!

 

I actually misread the 838 for the 833... Never used 838, but I may have to give it a whirl next time I refresh my yeast stash.

 

Hopefully Jeff (@hopfenunmaltz) will chime into this discussion.

He recently posted about a Helles he made last year:

“Imperial Harvest is said to be Augustiner's lager strain. I used it on a Helles last year, liked it.”

Cheers!

 

Yes, Imperial Organic Harvest is the Augustiner strain. Makes for a malty, clean Helles.

 

Jeff, have you used any of the specifically mentioned strains in the poll (i.e., WLP830, WLP838, W-34/70) to ferment a Helles? If so, is it safe to say you prefer Imperial Harvest for this style of beer?

Cheers!

 

I have not used WLP838 for. Helles. WLP830 and 34/70 (same strain, last it dried) could be used, but those finish dry. The grain bill might need more CaraHell or other grain to compensate.

I'm a fan of Augustiner's Helles. The yeast is worth a try if someone hasn't used it.

 

wlp835 German Lager X

Andechs strain. Clean and creamy and really easy to use.

According to BSI, their Andechs strain is their best selling lager yeast. Wish White Labs had it available year round. Or any other yeast lab made it available.

 

I find 835 to be between 833 and 850, as far as the finish goes.

Edit Andechs does make a nice Helles though.

 

WLP833

Actually I'm going to split a batch with WLP833 vs. S-189 on my next one. Soon.

 

The WYeast Hella Bock is available now, I believe. Allegedly same as WLP 833. Never tried it. Don't lager enough to feel I really know the different strains I have used very well, except to say that S-23 has been terrible for me (a three time loser) and 34/70 has always been good to me (more than three times). I also never brewed a bad beer with San Francisco/California strains. None of my lagers have been of the helles variety, but it's been on my list.

 

Personally I've been more impressed by S-189 than the dried 34/70... for other lager styles... Haven't made a helles in a little while, but it's on the list.

 

I'd focus more on the fresh sauergut for a Helles than the yeast. When making a Helles, yeast is not the primary importance any good floc'g yeast like 2206 works, but the true taste of a Helles lies in the Sauergut, of course you need a nice balance of caramalt also.

 

Preach.

 

I did 9 gallons of festbier and split the fermentation between S-189 and 34/70. I preferred the S-189.

 

From my non-controlled, anecdotal experience, I’d go with 838. I’ve made festbier with 848 and 34/70, plus a similar grain bill with Mexican lager yeast. I feel like the 838 highlighted the malt more and produced more esters (fermented at around 48° ambient). It didn’t leave the beer overly sulfury to my palate, which is a criticism of that yeast, from what I’ve read. (Full disclosure, I don’t mind a bit of sulfur in lagers.)

Never brewed a Helles before, but I plan to soon with 838.

 

I was just about to ask a yeast question of @dmtaylor and @Uprightfever (Question: why do you prefer S-189 to 34/70?). While the yeast question remains, I am now trying to figure out exactly what the two of you are thinking re:sauergut. I am not really familiar with the term, and my quick googling seemed to lead me in different directions (lactic souring vs. acid rest). What is a fresh sauergut and how do you optimally achieve it?

 

Sauergut is a natural acid made from your wort and malt that is used to control mash and boil PH, which also lends a distinct flavor to your beer, which is a key element to any proper Helles. To avoid typing up a long post, since there is already a good resource for this here's a link to @TheBeerery website, he typed up a very in-depth guide of what sauergut is and how to make it. http://www.lowoxygenbrewing.com/ingredients/a-sauergut-reactor/