Wyeast 2633 Oktoberfest Blend

SKU: Y2633

A blend of strains to produce a rich, malty, complex and full bodied Octoberfest lagers. Attenuates well with plenty of malt character and mouthfeel. Low in sulfur production.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.

Availability: In stock

$6.29

Wyeast 2633 Oktoberfest Blend - Beer Yeast

Details

A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Apparent attenuation: 73-77%. Flocculation: low-medium. Optimum temp: 48°-58° F

Additional Information

Manufacturer Wyeast
Yeast Format Liquid
Yeast Type Lager
Yeast Origin/Influence Germany/Czech Rep.
Min Fermenting Temp 48
Max Fermenting Temp 58
Flocculation Low-Medium
Min Attenuation % 73
Max Attenuation % 77

Customer Reviews

Good yeast for Oktoberfest Review by Patrick
Rating
The yeast worked great. I may have lowered the temperature too quickly during the 2nd phase of fermenting, which I've heard can shock the yeast. I didn't have any problems with it, though, and the beer turned out great. (Posted on 1/4/14)
Brilliant yeast for Oktoberfest Review by Brett
Rating
I used this yeast for an all-grain Oktoberfest, no starter. Fermented at 55F for 2 weeks, including diacetyl rest at 60F for last 2 days. Lagered at 45F for 4 weeks before bottling. Slight sulphur after one week in bottle quickly disappeared.
Arguably the best beer I have ever made. Clean but complex, malty and sweet, just enough hops to balance. Unfortunately my wife is besotted with it and I haven’t got to drink much of it myself! Will definitely use Wyeast 2633 again. (Posted on 10/28/13)
Excellet lager strain Review by James
Rating
Loved this yeast. I made a Vienna Lager with it and it is malty and clear all within about 4 weeks. Good attenuation. I made a 2L starter and fermented at 48F the first 2 weeks. The last week I raised the temp to 60. Some sulfur production but it goes away quickly. (Posted on 9/4/13)

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