Another Vienna Lager

[Barley Water]

I have used that yeast strain alot and really have not had any problems with it (that I didn't cause myself, that is). I am a little lucky in that since the stuff is made over here, and the LHBS I buy my stuff at does a big business, I get my yeast pretty fresh. At some point, I need to make up my mind which strain I am going to use this time since as I say, I may do three beers with it. To tell you the truth though, unlike ale yeast, I really have a hard time telling the difference when switching lager yeast strains. So far, I concentrate on getting a really good attenuating strain as I am of the opinion that generally speaking, the dryer you can get your beers, the better (at least with German type lagers anyway). I also have some interest at some point in trying some of the Dutch lagers (really just American standard lager with some acutal hop presence) as well as French Bier de Guard. Oh well, so many beers, so little time and cold storage space.

[bosium]

I think you could go either way wrt all vienna malt or a pils / munich blend. Personally I'd go for all vienna malt (try to use a real German vienna malt, not one from a UK maltster. The maltmiller has the weyermann vienna malt, that's the good stuff).

Also, personally I'd use Hallertau instead of Tett as I find Tett to be quite overpowering and pungent, but either will do as that's really just personal preference.

My biggest tip would not be to use more than 2% flaked barley in your lager, you will run into haze problems.
Ask me how I know

Oh, and +1 to BarleyWater, dryness is highly desirable in these beers.

EDIT: grammar fail

[HighHops]

My biggest tip would not be to use more than 2% flaked barley in your lager, you will run into haze problems.

Thanks for the headsup! I've used 4% flaked barley so I will use polyclar and isinglas with this one.