Hey all - I usually use 830 but am looking to experiment with using 833 in a vienna, dunkel and golden bock
But before I get into that series, I was looking to brew a Czech Pils - anyone tried a Czech Pils using 833 - I know its not the ideal yeast, but I was hoping to get a good slurry going and this would be an ideal starting point.
Never have Paul. I have done Helles, Ofest and doppelbocks which all came out great, but no hop centric beers like pils. 833 seems to accentuate the maltiness of the brew. Might turn out good if you hop toward the high end of BU:GU for the style.
The local Craft Lager brewery used 833 for a Czech pils and it did a great job. Might be my choice this year. Jeff Gladish had a PU clone that I tasted that was very good, and that was done with 860, a seasonal Munich strain. My PU clone was too dry, and I used the PU yeast.
Simply put - WLP833 is the shiznit. Awesome yeast for any german style IMO. This is the Ayinger strain and I love their beers, so it makes sense that this yeast is rock solid as well. If I had to choose only one lager strain to ever use again, it would be WLP833.
The judges indicated that that beer could have used a bit more malt complexity. Next time I think I’ll use the same yeast, but try to get my hands on some undermodified pils malt for the decoctions.
they obviously didn’t learn anything from Josh Brengle’s Czech Pils title :o
jeff - which brand of pils malt are you using? I found weyermann and cargill pils to be somewhat bland, but BestMalz has a wonderful flavor. Not sure that would solve your problem, but just a thought.
Wyermann, mostly. I’ll see if I can get a sack of Best next time.
the other thing i remember Kris England pushing on these styles was to use a blend of a couple different maltsters.
I recently used the PU yeast and my single infusion CZ Pils also finished too dry (~1.008). I mashed at 155 and had .25 carapils and .25 caramunich in the grainbill (in a 5.33 gallon batch). WLP833 is my favorite lager strain, so I might give it a go with my next CZ Pils.
jeffy - also there is the Weyermann Bohemian Pilsner - been meaning to try that.
matt - sounds good - so would you still mash at 155 when using WL833? I’m thinking yes as a starting point, but curious on your and others thoughts?
Yes, I would probably still mash at 155 as a baseline. I mash my dunkel and Oktoberfest at 155-156 and ferment with WLP833. My finishing gravities on those beers are pretty consistently between 1.012-1.014, which is where I like them.
I have gone through a couple sacks of the floor malted Bohemian pils. I like it better than the German pils, but the difference is subtle to me.
I have used the floor malted Bohemian Pils for a couple Bo-pils, and while I like it, it does not seem as rich in flavor as a PU. PU malts their own grain, so the Weyerman is similar but not there.
Mid county malt supply is supposed to carry real Czech/Moravian malt.
I think wayernmann floor malted Bo pils malt has less extract.
I am blending it with wayernmann Bo pils malt. I like it so far.
Paul, I think you will be fine with that yeast.
There are some Bo Pils beers that are quite malty.
I just wanted to update: although not tapped, I just pulled a sample of my Czech pils done with 833. It is divine - this is my go to pils recipe/yeast combo hands down. Really, really excited about this one!
Glad you like it.
Now we need to talk about fermentation time 
Haha - 3 week primary, and I think 2 weeks so far lagering.
Please continue with the talk of fermentation time, Leos. You have experience with your lagers that I would like you to share.