Yep worth a shot, he is now the WA distributor for WYeast and imports direct from the states. I think he said he was getting 100+ packs in this month! Sure there would be a few oktoberfests in there especially given its almost Oktober
I've used it 3 times now and am very pleased with it. I've found there is some (not much) sulphur taste early on but this passes during fermentation. Definitely needs a diacetyl rest. Attenuation has been around 73%.
I've made okkies with both 2308 and 2633 and while the 2308 is maltier I prefer the 2633. I use 4 base malts and I think the 2633 blends them a bit better. It finished crisper than the 2308.
Just split the batch, use both and give me a call when they're ready
I used 2206 on my first Oktoberfest for this year and it came out really smooth and malty.
I used the 2263 in the last one and it is lagering but it seems a lot drier. I also used it in the SA AHB Xmas case but a totally different grain bill. It is fermenting at the moment.
I used 2308 in one I brewed last year and that was also on the malty side but I also did a single decoction with that one.