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Wyeast 2633 Oktoberfest Blend


SKU# Y2633

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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.


Availability: In stock

Wyeast 2633 Oktoberfest Blend - Beer Yeast

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  • Wyeast 2633 Oktoberfest Blend
Product 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
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleGerman Lager
Min Fermenting Temp48
Max Fermenting Temp58
Min Attenuation %73
Max Attenuation %77
4.6 / 5.0
5 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Not sure yet
Plenty of oxygen in wort and pitched at 50 degrees. No activity in airlock after 5 days. I am getting nervous.
February 3, 2018
3 months ago
Oktoberfest Blend
I used the Oktoberfest Blend in August to brew an Octoberfest beer. The beer turned out great. I recently ordered and received the Wyeast 2633 Oktoberfest Blend to brew the same recipe. Ask me my opinion in February when I've brewed the beer and started drinking it.
November 30, 2015
Good yeast for Oktoberfest
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.
January 4, 2014
Brilliant yeast for Oktoberfest
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 havenÕt got to drink much of it myself! Will definitely use Wyeast 2633 again.
October 28, 2013
Excellet lager strain
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.
September 4, 2013
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