Looking at an Oktoberfest. Recipe calls for 4 pkgs of Oktoberfest lagger blend #2633 for a 5 gal batch. This seems like a lot of yeast. I usually only use 1 pkg per 5 gal.
Someone please educate me on this
You could make a starter. Use a pitch rate calculator
Like what brewcat says. Make a starter. And calculate how big your starter needs to be. 4 packs of dry yeast seems lots
2633 is liquid.....what temp do you plan to ferment at?
53-56 degrees F
Would definitely make a large starter and pitch it at high krausen.