I've been using Omega yeast for almost 100% of my brewing for the past 3 years and I really like what they are doing. Aside from all the cool exclusive stuff, one of my favorites is the Bayern Lager which is allegedly from Augustiner-Bräu. I've brewed a wide array of gold medal winning beers with it, from Helles Export, German Pilsner, Doppelbock, Rauchbier, and a Märzen that took a 2nd BOS. Its worked out so well that I typically ignore all the other German yeast strains because if it ain't broke.
It's been a while since I suffered the extra work of split batching but I am committed to at least the next bunch of brews. This time around I'm putting the Bayern up against the Octoberfest strain ( Weihenstephan 206) for a Marzen style Rauchbier. I'll report back when it's ready. 60% Beech Malt, 1.053 OG, 26 IBUs, 1.75 pitch rate.
It's been a while since I suffered the extra work of split batching but I am committed to at least the next bunch of brews. This time around I'm putting the Bayern up against the Octoberfest strain ( Weihenstephan 206) for a Marzen style Rauchbier. I'll report back when it's ready. 60% Beech Malt, 1.053 OG, 26 IBUs, 1.75 pitch rate.